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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


  • 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!