Parmesan-Crusted Brussels Sprouts

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Parmesan-Crusted Brussels Sprouts
Look for small Brussels sprouts for this quick and easy vegetarian recipe, which provide bite-size nibbles for your guests. If you can only find large sprouts, cut them in half for more manageable bites.
Laura Marzen, R.D., L.D.
active:
35 mins
total:
55 mins
Servings:
8
Parmesan-Crusted Brussels Sprouts

Ingredients

Directions

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

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  • 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.

Tips

Tip: If you are using large Brussels sprouts, you may need to use 2 large rimmed baking sheets to avoid crowding the pans. Bake as directed in Step 4, switching the pan positions halfway through.

Tips

To make ahead: Steam sprouts (Step 2); cover and refrigerate for up to 1 day. To serve, continue as directed in Steps 3-4, adding 1 to 2 minutes baking time if needed.

Tips

Equipment: Steamer basket, parchment paper

Nutrition Facts

Serving Size: 1/2 cup
Per Serving:
80 calories; protein 5.4g; carbohydrates 10.4g; dietary fiber 2.8g; sugars 1.5g; fat 2.5g; saturated fat 0.9g; cholesterol 49.3mg; vitamin a iu 527.5IU; vitamin c 48.2mg; folate 40.8mcg; calcium 59.5mg; iron 1.3mg; magnesium 15.9mg; potassium 247.1mg; sodium 244.5mg.
© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 11/30/2021
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