Spiced Parmesan Crusted Brussels Sprouts
Delicious spiced Parmesan crusted Brussels sprouts made with Parmesan Cheese and spices. Excellent appetizer or snack you serve with simple marinara sauce
Servings: 4
Calories: 121kcal
Ingredients
- ½- pound Brussels sprouts trimmed, halved if large
- 1 egg
- ½ cup panko breadcrumbs preferably whole-wheat
- ⅓ cup grated Cello Artisan Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Cooking spray/olive oil
- 1 cup prepared marinara sauce
- Extra Grated Parmesan cheese for sprinkling
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper
- 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.
- In a medium bowl add Panko, parmesan, garlic powder, onion powder, cumin powder, cayenne pepper, salt, pepper and mix well and set aside.
- Lightly beat egg in a 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.
Video
Notes
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.
To make ahead: Steam sprouts cover and refrigerate for up to 1 day.
Nutrition
Calories: 121kcal | Carbohydrates: 15g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 831mg | Potassium: 453mg | Fiber: 3g | Sugar: 4g | Vitamin A: 921IU | Vitamin C: 52mg | Calcium: 150mg | Iron: 2mg
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