Preheat the oven to 425°F. Trim the tough ends off the Brussels sprouts, remove any loose or damaged outer leaves, and cut each sprout in half lengthwise.

Pat the Brussels sprouts dry with a paper towel. Removing excess moisture helps them roast instead of steam.

Add the halved Brussels sprouts to a large bowl. Toss with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.

In a small bowl, combine the finely grated Parmesan cheese, panko breadcrumbs, and remaining ½ tablespoon of olive oil. Stir until the mixture is evenly combined.

Lightly grease a metal baking sheet.

Sprinkle the Parmesan-panko mixture evenly over the baking sheet in a thin layer.

Place the Brussels sprouts directly on top of the mixture, cut-side down. Gently press each sprout into the Parmesan mixture so it sticks to the flat surface.

Leave a little space between the Brussels sprouts so they roast evenly.

Bake at 425°F for 20–30 minutes, or until the Brussels sprouts are tender and the Parmesan crust is golden brown and crispy. Check them at 20 minutes if your brussels are on the small side. If they are large they will need to roast 25-30 minutes. Careful not to let them burn.

Don't flip or move the Brussels sprouts while baking! Keeping the cut side in contact with the Parmesan mixture is what creates that delicious crispy crust.

Remove the baking sheet from the oven and let the Brussels sprouts rest for 2–3 minutes. Carefully lift them with a thin spatula and flip them over so the crispy Parmesan crust is facing up.

Serve immediately! Drizzle with balsamic vinegar glaze, if you'd like.