Parmesan-Crusted Brussels Sprouts


  • 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. 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.