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Parmesan-Crusted Brussels Sprouts


  • 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:

  • 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

Recipe Notes

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

Suggested Wine Pairing

Bogle Cabernet Sauvignon
Sauvignon Blanc

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