Best Crispy Brussel Sprouts

Best Crispy Brussel Sprouts:

Ingredients

1. 1.5 pounds brussel sprouts, trimmed and halved

2. 2 tablespoons olive oil

3. 1 tsp unsalted butter, melted

4. 1/4 teaspoon fine sea salt

5. 1/4 teaspoon garlic powder

6. 1/4 tsp freshly cracked pepper

7. 1/3 cup ground golden flaxseed (Alternative: OR Panko OR Psyllium Husk Powder OR almond flour for breadcrumbs)

8. 1/4 cup  (+ 1 tbsp) freshly grated Parmesan cheese, separated

Instructions

1. Preheat the oven to 425 degrees F.

2. Trim the brussel sprouts and slice large ones in half. Place in a large bowl and drizzle over olive oil and melted butter.

3. Add in the salt, garlic powder, and pepper. Toss gently until seasonings are evenly distributed and sprouts are well coated in the oil/butter. (They need to have enough oil + butter so the panko & parmesan will stick; add an additional tablespoon of oil IF needed.)

4. Finally, add in the breadcrumbs (panko, flax, etc) and 1/4 cup Parmesan cheese. Again, toss gently to ensure the breadcrumbs and parmesan coats all the sprouts.

5. Transfer to a large baking sheet and spread the brussel sprouts so they aren’t overlapping.

6. Bake 18-23 minutes or until sprouts are lightly browned, tender, and the Parmesan cheese is melted. (May vary depending on actual oven temperature and size of sprouts). Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot brussel sprouts. I like to grab some of the toasted Panko from the tray and add it on top of the bowl of brussel sprouts! Enjoy!

Adapted by Chelsea’s Messy Apron