The Crispiest Brussels Sprouts Ever
These are hands-down the best, crispiest brussels sprouts ever. They're delicious straight off the pan, but a perfect veggie side dish for any main course.
Equipment
- Oven
Ingredients
- 3 cups brussel sprouts, halved
- 2 eggs, whisked
- 3/4 cup panko
- 2 tbsp parmesan cheese
- 1 tsps salt
- 1/2 tsps black pepper
- 1/4 tsps garlic powder
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 425º.
- Chop off the woody base of the brussels sprouts and cut them in half lengthwise, from top to base. Remove any loose exterior leaves.
- In a small bowl, whisk eggs and set aside. In another small bowl, mix panko, parmesan, salt, pepper, and garlic powder.
- Dunk each brussels sprout half into the beaten eggs, then toss in the panko mixture. Make sure to coat all sides. Place brussels sprouts face down onto the baking sheet. Bake for 18-20 minutes, then flip and bake for 10-12 more minutes.