Roasted Brussels Sprouts and Carrots with Parmesan Breadcrumbs

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings


  • 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


  1. 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.
  2. 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!