Crunchy, cheesy, salty, Parm Crusted Brussels Sprouts make a great snack or side dish. Serve a batch with bang bang sauce and there likely won’t be a bite left.
Parmesan Crusted Brussels Sprouts
These Brussels sprouts were the big hit at our table last week. I made them a couple of times to make sure the recipe was perfect before sharing it with you here. (It was a real hardship, friends.)
Initially, we ate the Parmesan Crusted Brussels Sprouts straight off the pan and loved every bite. The next time I made them, we dipped them in bang bang sauce for an awesome snack. I will happily be calling that lunch again in the near future.
There are a couple of things to note specifically in this recipe. Most of the time, Pecorino Romano and Parmesan can be used interchangeably in recipes.
For this recipe, you’ll want to stick with Parmesan OR eliminate the salt entirely until the end of the recipe. Taste the Brussels and season to taste at that point.
Because Parmesan is aged longer, it is harder, drier, and typically has a nuttier, sweeter flavor. Pecorino, which is younger and softer, usually tastes brighter and may have a bit more tang. Pecorino also has a pronounced saltiness.
All of that said, they both work nicely in this recipe, so use whichever you have on hand. Just keep in mind how much saltier some pecorino cheese can be and how that will affect the results here.
Feel free to use whichever flavor of Panko bread crumbs you like best. I’ve used plain Panko and I’ve also used Italian-style Panko that we enjoyed as well.
Parm Crusted Brussels Sprouts
To make this recipe you will need the following ingredients:
- Brussels sprouts
- all-purpose flour
- eggs
- panko bread crumbs
- freshly shredded Parmesan
- kosher salt
- granulated garlic or garlic powder
- smoked or traditional paprika
- freshly ground black pepper
- olive oil
- Bang Bang Sauce for serving, if desired
Instructions
- Preheat oven to 400°F. Lightly grease a baking sheet with olive oil. Set three bowls next to the baking sheet. Add flour to the first bowl and eggs to the second. Beat the eggs lightly with a whisk or fork.
- In the last bowl, combine the panko, Parmesan, salt, garlic, paprika, and pepper. Stir together and drizzle with olive oil, stirring again to mix throughout and form larger crumbs.
- Add a handful of Brussels sprouts to the flour and toss to coat. Transfer them to the egg mixture. Dunk them in the eggs and roll them through the panko mixture in the last bowl.
- When the Brussels are well coated, place them on the greased baking sheet. Bake until golden brown with crispy edges, about 20-22 minutes. Remove from the oven and serve warm.
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Crispy, roasted, sweet and spicy Bang Bang Brussels Sprouts take this vegetable to a whole new level. These sprouts are inspired by the sauce on our favorite Bang Bang Cauliflower.
Richly caramelized, Roasted Brussels Sprouts are both sweet and nutty. And the texture is fabulous, with crispy edges and a soft center.
This recipe brings together salty bacon, sweet apples, and caramelized Brussels sprouts for a truly outstanding side dish. I was a skeptic until I tried it!
Parm Crusted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- ½ cup all-purpose flour
- 2 eggs
- ¾ cup panko bread crumbs
- 1 cup freshly shredded Parmesan plus more for serving
- ½ teaspoon kosher salt
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon smoked or traditional paprika
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Bang Bang Sauce for serving, if desired
Instructions
- Preheat oven to 400°F. Lightly grease a baking sheet with olive oil. Set three bowls next to the baking sheet. Add flour to the first bowl and eggs to the second. Beat the eggs lightly with a whisk or fork.
- In the last bowl, combine the panko, Parmesan, salt, garlic, paprika, and pepper. Stir together and drizzle with olive oil, stirring again to mix throughout and form larger crumbs.
- Add a handful of Brussels sprouts to the flour and toss to coat. Transfer them to the egg mixture. Dunk them in the eggs and roll them through the panko mixture in the last bowl.
- When the Brussels are well coated, place them on the greased baking sheet. Bake until golden brown with crispy edges, about 20-22 minutes. Remove from the oven and serve warm.
Nutrition
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