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Preheat oven to 425°F.
In a large bowl, toss Brussels sprouts with olive oil, melted butter, salt, garlic powder, and pepper until well coated. Add panko and ⅓ cup Parmesan, mixing to coat evenly.
Spread sprouts on a sheet pan in a single layer, without overlapping. It’s okay if some panko and Parmesan fall off—just sprinkle any leftovers from the bowl over the sprouts.
Bake for 18–23 minutes, or until the Brussels sprouts are browned, tender, and cheese is melted. Sprinkle with remaining 2 tablespoons Parmesan and any toasted panko left on the tray before serving. Best enjoyed right out of the oven!