Parmesan Brussels Sprouts — Damn Delicious

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Parmesan Brussels Sprouts

This is really the ONLY way to have brussels sprouts. Crisp-tender and so crunchy! A must have side-dish with all of your meals!

I’m headed to Manhattan first thing in the morning but I could not leave you guys without sharing the most epic brussels sprouts of my stinking life.

It’s crazy to even think that I hated brussels sprouts until 2013.

But I guess you can’t turn down anything when it’s deep fried.

And then coated in a sea of freshly grated Parmesan cheese.

With a side of Ranch of course.

Parmesan Brussels Sprouts

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This is really the ONLY way to have brussels sprouts. Crisp-tender and so crunchy! A must have side-dish with all of your meals!

Ingredients:

  • 1/2 cup vegetable oil
  • 1 cup Panko
  • 1/3 cup freshly grated Parmesan
  • 1 tablespoon cajun seasoning
  • 1 pound brussels sprouts, trimmed
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

Directions:

  1. Heat vegetable oil in a large skillet over medium high heat.
  2. In a large bowl, combine Panko, Parmesan and cajun seasoning; set aside.
  3. Working in batches, dredge brussels sprouts in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Add brussels sprouts to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately.

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35 comments

I was thinking, what? Brussels sprouts are awesome in so many forms! But then I scrolled down to that closeup and thought OMG I hope I can find Brussels sprouts at the market because I need to eat this now!

This looks like a life-changing way to eat brussels sprouts. I can’t wait to try it!

Now wait a minute here are these even legal? 😉 question though it doesn’t say anything about having to boil them a little bit first so they aren’t hard when they are done frying. I’m new to the brussel sprout game.

No need to boil them first! 🙂

It looks delicious and I am sure that it will taste delicious too. Brussel sprouts are not my favourite but I am going to give this a try looking at how delicious they can be.

Could they possibly be parboiled, chilled, then prepared for baking? …or something like that?

I have not tried this myself but I don’t see why it wouldn’t work!

Do you think you could bake these to avoid frying, and if so, at what temp and for how long? Are you sure they’re cooked through at only 5-6 minutes? Brussels are dense little guys. Can’t wait to try it!

Unfortunately, without further recipe testing, I cannot specify cooking temp and time. As always, please use your best judgment regarding modifications.

Mmmmm, these do look good ! Till now the only way I will eat them is sautéed with bacon and onions….have you tried that. Anyway, I can’t find Cajun seasoning, can I make a mixture of it?
What flavours are in it . Can’t wait to try these…Thanks for another awesome recipe…
Have a nice afternoon Chungah…

There are actually many easy DIY cajun seasoning recipes available online. I have been meaning to make it myself but I have not gotten around to it just yet!

I didn’t realize it can take 15-20 times to get used to a certain taste or flavor. I admittedly am not the biggest brussels sprout fan but your breaded and parmesan rendition of it is very tempting!

Really, who could dislike breaded and parmesaned?

Now everyone will want to eat sprouts! Inspirational recipe!

They look Delicious food. I will try at home tomorrow.

And here you had me convinced that your slow-cooker balsamic method was the only possible way to have Brussels sprouts! My husband was suggesting yesterday that we should just go to a restaurant for Thanksgiving dinner, and I thought “are you kidding? They’re not going to have a heritage turkey and balsamic Brussels sprouts!” He’s agreed to cook at home.

I want someone to make these for me so bad. The thought of breading brussels sprouts (or anything for that matter) is so overwhelming to me. Such a messy effort. I would pay someone to come to my house and do it for me.

Marcy I might cook for you for free

This sounds just like my mom’s fried parmesan artichoke hearts she’s been making for decades (sans-cajun seasoning with Italian crumbs and frozen chokes – to die for!). Those fly off the table, and I love brussels more, so we are sooo amped to try this now!

That sounds really good. Anyway to get the exact recipe? Thanks

Ooooooh, Yum! I might make these tonight.

Made these today – don’t know if I used bad cajun spice mix or what…but they did not taste very good. Still pretty bland actually 🙁 Wonder what I did wrong.

Seemed like a great idea but ALOT of work. No matter what I did I couldn’t get the breading to stick to the brussel sprouts. I wouldn’t try it again based on my experience. It tasted good but was a holy mess and I had to put brussel sprout and fried panko on same fork to get the intended effect. Not worth the effort, there has got to be a better way!

I have found that if I dip them in egg first then dredge accordingly it tends to hold together quite nicely. I also combined my flour in with the panko mixture and it worked like magic.

breading does NOT stick to sprouts. Did I do something wrong. FOLLOWED RECIPE TO THE LETTER

Oh no – what a bummer. I hate it when that happens!

Did you dredge the brussels sprouts completely in the flour-egg-Panko mixture?

yes I followed the recipe to the letter

I can’t wait to try it. It’s looks fantastic.

This recipe sounds great, but labor-intensive.

I couldn’t eat brussel sprouts either; just steamed and plain and I couldn’t eat them with a quarter cup of mayonnaise (which is the only way some of my friends can eat them).

Another great way (that’s much less labor-intensive) is to heat some oil in a pan (be somewhat generous) and when the oil gets really hot, add your trimmed brussel sprouts. Unless they’re very small, cut them in half or in three or four slices each and let them get good and brown. When you smell them start to brown you have an idea of how good they’re going to taste. Then lower the heat and add a few tablespoons of water and put a lid on top and steam them. Stay close by, because you don’t want them to burn. I like to use a glass lid, that way I can tell somewhat if they’re cooked or not without taking the lid off.

Can these be baked instead of fried?

Yes, but fried is truly best here!

Do you leave the brussels sprouts whole or cut them in half? Some of those in the picture seem to be cut. The recipe looks & sounds delicious!

I left the small ones whole but cut the big ones in half.

Instead of a skillet, can you use a dutch oven for this? (but still frying them, not baking)

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