Crispy Oven Roasted Brussel Sprouts
Crispy Oven Roasted Brussel Sprouts might be just the side dish you are searching for. Watching your figure? This dairy free recipe has 259 calories, 11g of protein, and 7g of fat per serving. This recipe serves 4 and costs $1.18 per serving. It is brought to you by Gimme Delicious. From preparation to the plate, this recipe takes about 40 minutes. This recipe is liked by 8 foodies and cooks. Head to the store and pick up black pepper, paprika, eggs, and a few other things to make it today. With a spoonacular score of 80%, this dish is pretty good. Users who liked this recipe also liked Crispy Oven Roasted Brussels Sprouts, Warm Brussel Sprouts Salad with Crispy Goat Cheese, and Roasted Brussel Sprouts.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
¼ teaspoon black pepper
1 pound brussels sprouts, trimmed and cut in halves
2 eggs, beaten
½ cup flour
½ teaspoon garlic powder
1 tablespoon olive oil
1½ cups panko breadcrumbs
½ teaspoon paprika
½ teaspoon salt
Equipment:
baking paper
aluminum foil
baking sheet
oven
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Drizzle sprouts with a light drizzle of olive oil and bake for 25-30 minutes, flipping half way, until golden and crispy.
Nutrition Information:
covered percent of daily need
