Brussels Sprouts lightly coated in panko, drizzled with olive oil and baked until crispy on the outside and soft and tender on the inside.
This is officially the best and only way to have brussels sprouts. This recipe turns good old brussels sprouts into a delicious modern appetizer or side dish that will impress just about anyone.
Who knew eating healthy can taste so good? I baked up a batch of these brussels sprouts and to my shock, my entire family devoured more than half the batch before I even had the chance to photograph it . So I had no choice but to make more! That wasn’t a problem though, because making these brussels sprouts is effortless and actually fun.
These sprouts are first dipped in flour, then egg and then that’s where the real fun starts. I place my panko breadcrumbs in a large ziplock bag and shake the sprouts in the bag in small batch. This method coats them in breadcrumbs in seconds without making a mess. They are then drizzled with a light layer or olive oil ensure they don’t stick to the pan and also make them extra crunchy.
Bake them for 30 minutes or until the bread crumbs are golden and crisp and serve with your favorite dipping sauce. They go really good with ranch or buffalo sauce.
- Heat oven to 375 degrees F. Line a sheet pan with aluminum foil or parchment paper. Coat with light layer of oil and set aside.
- In a large ziplock bag, combine the breadcrumbs, salt, garlic powder, paprika, and black pepper.
- Working in small batches (about 5-8), dredge brussels sprouts in flour, dip into egg mixture and place in ziplock bag. Shake ziplock bag until the sprouts are fully coated in bread crumbs and remove sprouts one by one onto pre-paired baking sheet. Repeat with remaining brussels sprouts.
- Drizzle sprouts with a light drizzle of olive oil and bake for 25-30 minutes, flipping half way, until golden and crispy.