• 1 bunch Brussels sprouts, trimmed and washed
  • 1 cup Parmesan cheese
  • 3/4 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • Sea salt and pepper, to taste


  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix the Parmesan and panko.
  3. Dip the trimmed Brussel sprouts into the beaten eggs.
  4. Roll each Brussel sprout in the Parmesan mixture, then place on a sheet pan and roast for 30 minutes until golden brown.
  5. Serve immediately.