Ingredients
1/4 cup olive oil4 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper2 pounds Brussels sprouts (about 8 cups), trimmed and halved1 cup panko bread crumbs1 to 2 tablespoons minced fresh rosemary
Preparation
Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds.
Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes.
Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.
