Baked Parmesan Brussels Sprouts
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Baked Parmesan Brussels Sprouts are a deliciously healthy snack for something exciting, like The Big Game, or for an everyday after school snack! I love dipping them in a creamy whipped lemon garlic tahini sauce. Each bite is crunchy and delicious!
![Baked Parmesan Brussels Sprouts](https://www.heinens.com/content/uploads/2023/02/Crispy-Parm-Brussel-Sprout-Bites-600x800-1.jpg)
To make this recipe even easier, prep the Brussels sprouts and sauce in advance, then pop them in the oven before you’re ready to serve!
![Baked Parmesan Brussels Sprouts](https://www.heinens.com/content/uploads/2023/02/Crispy-Parmeasn-Brussels-Sprouts-800x550-1.jpg)
Baked Parmesan Brussels Sprouts
- Cook time:
- 25min
- Prep time:
- 20min
- Total time:
- 45min
- Servings:
- 8
Ingredients
For the Brussels Sprouts
- 1 lb. fresh brussels sprouts, halved
- 1 tsp. Heinen’s garlic powder
- 1 tsp. Heinen’s cayenne
- 1 cup Heinen’s panko bread crumbs
- 1/2 cup flour
- 2 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
For the Lemon Garlic Tahini Sauce
- 1/2 cup Greek yogurt
- 1/4 cup Heinen’s tahini
- 2 Tbsp. lemon juice
- 1 tsp. Heinen's garlic powder
- Pinch of salt and pepper
Instructions
- 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.