Parmesan Crusted Brussels Sprouts
Parmesan-Crusted Brussels Sprouts are not just roasted here, but crusted—crusted with Parmesan cheese! Roasted to perfection, each bite combines the crispiness of Parmesan with tender Brussels sprouts, elevated by a touch of zesty lemon. Brussels sprouts don't get any better than this!
Servings: 6
Ingredients
- Non-stick cooking spray
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs beaten
- 1 large lemon zested and juiced
- 1 1/2 cups freshly shredded Parmesan cheese divided
- 2 pounds Brussels sprouts trimmed and halved, rinsed but not dried
Instructions
- Preheat oven to 375 degrees. Line a large, rimmed baking sheet with non-stick aluminum foil. Spray with cooking spray.
- Combine flour, salt and black pepper in a large bowl.
- Combine eggs and lemon juice in a second large bowl.
- Combine 1 1/4 cups Parmesan cheese and lemon zest in a third large bowl.
- Toss Brussels sprouts in the seasoned flour, shaking off excess, coat well with egg mixture, then toss in the Parmesan cheese/lemon zest combination.
- Spread out on a baking sheet and top with remaining Parmesan cheese.
- Roast for 30 to 35 minutes or until sprouts are tender and the cheese is golden brown and crusty. Season with additional salt and black pepper if desired.
Notes
SUBSTITUTIONS:
- Can also use Romano or Asiago cheese.
- Reheat at 350 degrees in an oven or toaster oven for 15-20 minutes or until hot.
Nutrition
Serving: 1 | Calories: 220kcal | Carbohydrates: 22g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 107mg | Sodium: 760mg | Fiber: 5g | Sugar: 4g