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:

Quickview
259k Calories
11g Protein
7g Total Fat
38g Carbs
27% Health Score
Limit These
Calories
259k
13%

Fat
7g
11%

  Saturated Fat
1g
10%

Carbohydrates
38g
13%

  Sugar
4g
5%

Cholesterol
81mg
27%

Sodium
515mg
22%

Get Enough Of These
Protein
11g
23%

Vitamin K
204µg
195%

Vitamin C
96mg
117%

Manganese
0.73mg
36%

Vitamin B1
0.51mg
34%

Folate
132µg
33%

Selenium
19µg
28%

Fiber
5g
24%

Vitamin B2
0.37mg
22%

Vitamin A
1097IU
22%

Iron
3mg
22%

Phosphorus
178mg
18%

Vitamin B6
0.33mg
17%

Vitamin B3
3mg
17%

Potassium
544mg
16%

Vitamin E
1mg
12%

Magnesium
42mg
11%

Calcium
105mg
11%

Copper
0.18mg
9%

Vitamin B5
0.89mg
9%

Zinc
1mg
8%

Vitamin B12
0.27µg
5%

Vitamin D
0.44µg
3%

covered percent of daily need
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