Roasted Brussels Sprouts and Carrots with Parmesan Breadcrumbs
1lbfresh brussels sproutscut in half
1lbcarrotscut into 1/2-in pieces
Salt and pepper to taste
3/4cupKikkoman Panko Bread Crumbs
1/3cupgrated Parmesan cheese
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!