Shake and Bake Brussels Sprouts

 

1 pound Brussels sprouts

1 tablespoon extra-virgin olive oil

1/4 cup panko bread crumbs

2 tablespoons grated Parmesan cheese

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

 

Preheat oven to 425 degrees F, and line a baking sheet with parchment paper and set aside.

 

In a zip-top gallon-size bag, place trimmed Brussels sprouts, extra-virgin olive oil, panko breadcrumbs, grated Parmesan cheese (optional), kosher salt, and ground black pepper. Seal the bag and shake until Brussels sprouts are coated.

 

Bake 15 to 20 minutes or until Brussels sprouts are tender.