Parmesan-Crusted Brussels Sprouts

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper (see Tip).

Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add Brussels sprouts, cover, and steam until tender, 5 to 7 minutes. Transfer to a paper-towel-lined plate and pat dry.

Lightly beat eggs in a shallow dish. Stir panko, Parmesan, garlic powder, salt, and pepper in another shallow dish. Roll each sprout in egg to coat completely. Allow excess to drip off, then roll in the panko mixture to coat completely. Place the sprouts on the prepared baking pan with space between them. Coat the sprouts lightly with cooking spray.

Bake, turning once, until golden brown and tender, 15 to 18 minutes. Serve with marinara sauce for dipping, if desired.