Description
Crispy and flavorful Parmesan Crusted Brussels Sprouts baked to golden perfection. This easy-to-make side dish is coated in a seasoned panko and Parmesan crust, offering a deliciously crunchy texture that pairs beautifully with a creamy Caesar dressing for dipping.
Ingredients
Scale
Brussels Sprouts Coating
- 1 lb. Brussels sprouts, trimmed and halved
- 1/2 cup flour
- 2 eggs, beaten
- 3/4 cup panko bread crumbs
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
Dipping Sauce (Optional)
- Caesar dressing, for dipping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet using nonstick cooking spray or a small amount of olive oil to prevent sticking.
- Prepare Coating Bowls: Place the flour in a medium shallow bowl. In a separate shallow bowl, beat the eggs until smooth. In a third bowl, combine the panko bread crumbs, grated Parmesan, olive oil, salt, garlic powder, and cayenne pepper, mixing well.
- Coat Brussels Sprouts: Working in batches, toss the halved Brussels sprouts in the flour until fully coated. Next, dip them into the beaten eggs, then dredge them thoroughly in the panko and Parmesan mixture, ensuring an even crust. Arrange coated sprouts evenly on the prepared baking sheet.
- Bake to Crispy Perfection: Bake the Brussels sprouts in the preheated oven for about 25 minutes, or until they turn golden brown and crispy on the outside while tender inside.
- Serve: Remove from oven and serve immediately. Optionally, offer Caesar dressing on the side for dipping to add a creamy tangy flavor that complements the crispy crust.
Notes
- Trimming the Brussels sprouts properly will help them cook evenly and crisp up better.
- Ensure the sprouts are evenly coated with each layer for the best crunchy texture.
- You can customize the spice level by adjusting the amount of cayenne pepper.
- Panko breadcrumbs are preferred for extra crispiness but regular breadcrumbs can be used as a substitute.
- For a gluten-free version, use gluten-free flour and panko breadcrumbs.
- Leftovers can be reheated in an oven or air fryer for best texture retention.
Nutrition
- Serving Size: 1 cup (approx. 4-5 sprouts)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 55 mg
