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Crispy Parmesan Brussel Sprout Bites

Brussel sprouts coated with Parmesan and panko and crisped to perfection make a great pop-in-your-mouth appetizer or side. Pair them with your favorite dip, such as a creamy ranch or Romesco sauce.


  • 1 pound Brussel sprouts, trimmed and halved

  • 1/2 cup flour

  • 2 eggs, beaten

  • 1 cup panko bread crumbs

  • 1 cup Parmesan cheese, freshly grated

  • 2 T olive oil

  • Spices: onion powder, garlic powder, paprika, salt and pepper (1/2 to 1/4 t each)


  1. Preheat oven to 400 degrees.

  2. Add flour to a medium sized bowl. Add eggs to a separate bowl. In a third bowl, mix the panko with Parmesan, olive oil and spices.

  3. Dredge the Brussel sprouts in batches among the three bowls. Starting with rolling them in flour, then roll in eggs, and then fully coat with the panko mix.

  4. Place sprouts on a greased baking sheet in a single layer and bake until golden, about 25 minutes

  5. Serve hot with your dip of choice


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