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Preheat your oven to 400°F (200°C). Lightly coat a baking sheet with nonstick spray.
Prepare the Brussels sprouts by trimming the ends. Halve larger sprouts or quarter them if very large. Keep smaller sprouts whole or halved for even cooking.
In a large mixing bowl, whisk together the melted butter, olive oil, salt, pepper, garlic powder, and onion powder until well combined.
Add the Brussels sprouts to the bowl and toss gently to coat evenly in the butter mixture.
Sprinkle in the panko breadcrumbs and Parmesan cheese. Toss again to coat the sprouts evenly.
Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down for halved sprouts. For any leftover breadcrumb mixture, sprinkle it over the sprouts and press lightly to adhere.
Roast in the preheated oven for 15-20 minutes, checking at 15 minutes. Cook until the sprouts are fork-tender and lightly browned. Roasting time may vary depending on their size, so monitor closely to prevent burning.
Serve immediately, garnished with additional Parmesan cheese if desired.