Fustini's Oils and Vinegars
Parmesan Crusted Brussels Sprouts

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Parmesan Crusted Brussels Sprouts


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Parmesan Crusted Brussels Sprouts


  • 1 lb. Brussels sprouts, trimmed and halved
  • 1/2 cup flour
  • 2 eggs, beaten
  • 3/4 cup panko crumbs
  • 1 cup freshly grated Parmesan
  • 1 tablespoon Fustini's Parmesan Spice blend
  • 2 tablespoons Fustini’s Garlic olive oil, plus more for greasing
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
Dipping Sauces


Step 1. 

Preheat oven to 400. Grease a large baking sheet with 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 Spice blend, Parmesan, olive oil, salt, garlic powder and cayenne.

Step 2. 

Working in batches, toss brussels sprouts in the flour until fully coated then dunk in eggs. Dredge in panko mixture then place them on baking sheet. Bake until golden and crispy, about 25 minutes. Serve immediately with dipping sauce of choice.

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