RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2910
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| Recipe Name: |
Parmesan Crusted Brussels Sprouts |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-11-29
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.22
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
0.5 Teaspoon garlic powder
0.25 Teaspoon pepper, cayenne
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Directions:
Preheat oven to 400.
Grease a large baking sheet with nonstick cooking spray or olive oil.
Add flour to a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.
Working in batches, toss brussels sprouts in the flour until fully coated then dunk in eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about 25 minutes.
Serve immediately with caesar dressing, if using. |
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| Nutrition per Serving: |
| Calories: |
254 |
Total Carbs: |
35.5 |
Net Carbs: |
30.7 |
| Cholesterol: |
105.2 |
Fat: |
8.9 |
Protein: |
9.93 |
| Fiber: |
4.78 |
Sodium: |
87.40 |
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