Description
These crispy Parmesan Brussels sprout bites feature a golden, cheesy panko crust and come with a tangy mustard aioli. Perfect for snacks, appetizers, or sides, they’re easy to make and always a crowd-pleaser!
Ingredients
Scale
- For Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- 3 tablespoons melted unsalted butter
- 2 tablespoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- A pinch of cayenne (optional)
- Flaky salt (for finishing)
- Fresh chives, chopped (for garnish)
- For Mustard Aioli:
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- Juice of half a lemon
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Set up three breading bowls:
- Bowl 1: Mix flour, garlic powder, black pepper, and cayenne.
- Bowl 2: Beat eggs with Dijon mustard.
- Bowl 3: Combine panko, Parmesan, and melted butter.
- Toss each Brussels sprout in the flour mixture, dip in eggs, and coat with the panko-Parmesan mixture.
- Arrange sprouts on the baking sheet. Bake for 20-25 minutes, tossing halfway, until crispy and golden.
- Mix mayo, Dijon mustard, and lemon juice for the aioli. Serve with the Brussels sprouts.
Notes
- Use fresh Brussels sprouts for the best results.
- Air-frying works well if you prefer an even crispier texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American