Roasted Brussels Sprouts and Carrots with Parmesan Breadcrumbs

• Vegetarian

• Produce

  • 1 lb Brussels sprouts
  • 1 lb Carrots, fresh
  • 3 cloves Garlic

• Baking & Spices

  • 1 tsp Italian seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 3/4 cup Panko breadcrumbs

• Dairy

  • 1/3 cup Parmesan cheese, grated

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 lb brussels sprouts
• 1 lb fresh carrots
• 3/4 cup panko breadcrumbs
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon Italian seasoning
• 1/3 cup grated Parmesan cheese
• 1 lb fresh brussels sprouts, cut in half
• 1 lb carrots, cut into 1/2-in pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 3/4 cup Kikkoman Panko Bread Crumbs
• 1/3 cup grated Parmesan cheese

Directions

• Preheat oven to 400F. Lightly grease a baking sheet, then toss brussels sprouts, carrots, olive oil, garlic, and Italian seasoning together on pan. Spread in an even layer and season with salt and pepper to taste.
• Combine panko and Parmesan cheese and sprinkle evenly over vegetables. Roast brussels sprouts and carrots at 400F 20-25 minutes or until golden-brown and vegetables are tender. Cool slightly then serve warm. Enjoy!