Home Cooks > Recipes > Roasted Brussels Sprouts and Carrots with Parmesan Kikkoman Panko Bread Crumbs

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Ingredients

Yield: Serves: 6 servings

1 lb. fresh Brussels sprouts, cut in half
1 lb. carrots, cut into 1/2-in pieces
3/4 cup Kikkoman® Panko Bread Crumbs
1/3 cup grated Parmesan cheese
2 Tbsp. olive oil
1 tsp Italian seasoning
3 cloves garlic, minced
Salt and pepper to taste

Instructions

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!

Influencer Author: Whole and Heavenly Oven

wholeandheavenlyoven.com

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