We've been around for over 50 years.
How about you?

By clicking Enter Here you affirm that you are of legal drinking age and that you agree to allow us to use cookies and collect information about you as described in our privacy policy.

View Privacy Policy Enter Without Tracking
Enter Here

Parmesan-Crusted Brussels Sprouts

Try with Cabernet Sauvignon! Shop Now

Ingredients

  • 1 1/2 cups panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp each salt and pepper
  • 1/4 cup olive oil, divided
  • 1/2 lb Brussels sprouts, halved
  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 1 tbsp lemon juice
  • 3/4 cup ranch dressing, for serving

 

Cooking Instructions

Coated in a crispy Parmesan and panko crust, these baked Brussels Sprouts are addictively delicious.

Substitute Caesar or blue cheese dressing for ranch dressing if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

  • Preheat oven to 400˚F. In shallow bowl, stir together bread crumbs, Parmesan, salt and pepper until well combined. Drizzle 2 tbsp olive oil over top; toss to coat evenly.
  • Toss Brussels sprouts in flour. Dip into beaten eggs, then dredge in bread crumb mixture. Arrange on parchment paper-lined baking sheet. Drizzle with remaining olive oil.
  • Bake for 20 to 25 minutes or until golden brown and tender. Drizzle with lemon juice. Serve with ranch dressing for dipping

You might also like...

Root Vegetable Puree

Turkey Pot Pie

Dutch-Crust Pear Pie