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Brussel Sprouts- Description and storage

Parmesan Brussels Sprout Bites


  • Poundish of Brussels Sprouts

  • ½ cup all-purpose flour

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1/4 teaspoon of cayenne

  • 2  eggs

  • 1 cup panko bread crumbs

  • ½ cup grated Parmesan cheese

  • 3 tablespoons melted unsalted butter


  • ⅓ cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 lemon

  • Chopped  chives

 Preheat the oven to 400°. Line a baking sheet with parchment paper.

Set up three bowls. In one bowl, mix together the flour, salt, pepper, garlic powder and cayenne. In a second bowl, whisk the eggs together. In the third bowl mix

the panko, Parmesan and melted butter. Now dredge the brussels sprouts first in the flour mixture, then in the egg, then in the panko mixture, making sure to coat fully.

Spread coated brussels sprouts on baking sheet with parchment paper and bake at 400 degrees until the brussels sprouts begin to turn a golden brown. Usually 20-25 minutes. Make sure to flip occasionally.

For the aioli whisk together the mayonnaise, mustard and juice from half the lemon in a bowl. 

Serve sprinkled with chopped chives for garnish.

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