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