Roasted Brussels Sprouts with Parmesan and Breadcrumbs

Nothing could make the divisive Brussels sprout more appealing, right? Wrong. Douse them in savory Parmesan and buttery breadcrumbs and roast them until their crisp, browned exteriors give way to fork-tender interiors. Skeptics will become instant converts.

For centuries, the Brussels sprout has been the subject of much debate. Some extol its virtues, praising its sweet, nutty flavor and high nutritional value. Others decry its bitterness and cruciferous aroma. We, at Serious Eats, fall into the former camp, and we believe that our recipe for Roasted Brussels Sprouts with Parmesan and Breadcrumbs will convert even the most ardent sprout-hater. This recipe is the brainchild of our culinary director, who spent years perfecting it in her home kitchen. She tried various combinations of roasting temperatures and times, different breadcrumb mixtures, and countless types of cheese. The result is a foolproof recipe that yields perfectly tender sprouts with a crispy, golden-brown exterior and a savory, cheesy interior.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound Brussels sprouts, halved
• 1/2 cup Parmesan cheese, grated
• 1/2 cup gluten-free breadcrumbs
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. In a separate bowl, combine Parmesan cheese and breadcrumbs.
4. Spread Brussels sprouts on a baking sheet and sprinkle with Parmesan and breadcrumb mixture.
5. Roast for 15-20 minutes, or until tender and browned.
6. Serve immediately.

Why It Works

• Roasting the Brussels sprouts at a high temperature ensures that they will brown quickly and develop a crispy exterior.
• The Parmesan cheese and breadcrumbs add a savory, cheesy flavor to the sprouts and help to create a crispy crust.
• The olive oil helps to keep the sprouts moist and prevents them from drying out.