The recipe today is enough to make about 3 cups of brussels sprouts cleaned (about 4 cups unclean)
The result is a crispy outer crunch that is salty and cheesy to balance against the soft moist delicate interiors of the sprouts. I served them along side some grilled chicken skewers and a baked potato and they were the highlight of the meal.
Crispy Parmesan Crusted Brussels Sprouts:
3 Cups Brussels Sprouts (cleaned and halved)
4 Tbsp Olive Oil (divided)
1/4 cup breadcrumbs
1/4 cup finely grated parmesan cheese
1 tsp Italian Seasoning
1/2 tsp Salt
1/4 tsp Pepper
Preheat your oven to 350 degrees.
If you haven’t done so, make sure you have cleaned your sprouts:
And cut them in half so we can crisp up all the layers.
Toss them in 2 tsp of olive oil and place them in a single layer on a bakings sheet, making sure to keep them separate if at al possible.
Bake at 350 degrees for 10 minutes or until brown and crispy. They will not be cooked all the way through.
Next combine breadcrumbs, cheese, salt, pepper and Italian season in a small bowl.
Add par-cooked sprouts to a hot frying pan (with remaining 2 Tbsp oil). Once they are evenly coated with the oil, slowly add the cheese and breadcrumb mixture. You want to be sure to remove them from the heat so you don’t scotch them.
Don’t over-mix them either. After sprinkling the breading onto the sprouts, if you stir them too much, it will knock the coating off.
And that is all there is to it. Mind kind of recipe! Fast and easy.
Another sprout recipe keeper!
For more recipe ideas make sure to visit these posts:
How to Crisp Sprouts in the Oven:
Honey Glazed with Bacon and Walnuts:
Balsamic and Brown Sugar Sprouts:
And 10 sprout recipes for people who hate sprouts: