Parmesan-Crusted Brussels Sprouts Recipe

Add crunch to your Brussels sprouts with this easy, cheesy recipe – a delicious healthy side dish for Christmas Day or any roast. Tossing the sprouts with breadcrumbs and Parmesan before baking gives them a gloriously golden coating. For a veggie version, use vegetarian hard cheese instead of Parmesan.
Serves 4 - 5 mins to prepare and 15 mins to cook - 126 calories / serving


300g small Brussels sprouts, halved
25g melted butter
2½ tbsp panko breadcrumbs
15g Parmesan, grated
few sprigs of thyme, plus extra leaves to serve
pinch of cayenne pepper (optional)

Preheat the oven to gas 6, 200°C, fan 180°C. Place the halved sprouts in a large bowl, pour over the melted butter and toss to coat. Add the breadcrumbs, Parmesan, thyme, cayenne pepper (if using) and seasoning, and stir together.

Tip the sprouts onto a baking tray lined with baking paper and bake for 12-15 mins, until the sprouts are cooked through and the crumb coating is a deep golden colour.

Tip: Brussels sprouts vary in size, so if you have larger ones you may need to quarter them before coating and baking, or increase the oven time by 5-10 mins.
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