Baked Parmesan Brussels Sprouts
Baked Parmesan Brussels Sprouts are a deliciously healthy snack for something exciting like the holidays, a game day tailgate, or an everyday after school snack! Each bite is crunchy and delicious, especially when paired with a creamy whipped lemon garlic tahini sauce.
Christina Musgrave
Christina Musgrave
Recipe - Heinen's of Rocky River
Baked Parmesan Brussels Sprouts
Prep Time20 Minutes
Servings8
Cook Time25 Minutes
Ingredients
1 lb. fresh Brussels sprouts, halved
1 tsp. Heinen’s garlic powder
1 tsp. Heinen’s cayenne pepper
1 cup Heinen’s panko bread crumbs
1/2 cup flour
2 cage free eggs, whisked
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup Heinen’s 24-month aged Parmigiano Reggiano
2 Tbsp. Heinen’s unsalted butter, melted
1/2 cup Greek yogurt
1/4 cup Heinen’s tahini
2 Tbsp. lemon juice
A pinch of salt
A pinch of pepper
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine Heinen’s garlic powder, Heinen’s cayenne, salt, pepper, and flour in bowl.
- Combine the panko, Parmigiano Reggiano and melted butter in a bowl. Whisk the eggs in a third bowl.
- Dredge the Brussels sprouts in the flour mixture, then egg, then panko mixture. Transfer to the lined baking sheet. Repeat until all Brussels sprouts are coated.
- Bake for 25 minutes, until golden brown.
- While the Brussels sprouts are baking, combine the Greek yogurt, tahini, lemon juice, garlic powder, salt and black pepper in a bowl. Serve the Brussels sprouts with sauce and enjoy.
20 minutes
Prep Time
25 minutes
Cook Time
8
Servings
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine Heinen’s garlic powder, Heinen’s cayenne, salt, pepper, and flour in bowl.
- Combine the panko, Parmigiano Reggiano and melted butter in a bowl. Whisk the eggs in a third bowl.
- Dredge the Brussels sprouts in the flour mixture, then egg, then panko mixture. Transfer to the lined baking sheet. Repeat until all Brussels sprouts are coated.
- Bake for 25 minutes, until golden brown.
- While the Brussels sprouts are baking, combine the Greek yogurt, tahini, lemon juice, garlic powder, salt and black pepper in a bowl. Serve the Brussels sprouts with sauce and enjoy.
