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A festive twist on a classic veggie.
Whatever you’re celebrating, the best holiday moments happen around the dinner table. And we’ve got this year’s menu covered, with a table full of please-a-crowd dishes that put a modern twist on old faves. Here’s to keeping the festivities (and flavours) flowing.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Brussels sprouts are a very polarizing vegetable. This recipe, with its crunchy parmesan crust, is a great way to present them at their best: cheesy and crisp.
When choosing Brussels sprouts, take care to pick firm, tightly compacted sprouts that are bright green. The smaller ones are also typically less bitter than the larger ones.
2 lbs Brussels sprouts, washed, ends trimmed and any bruised outer leaves removed
¼ cup all-purpose flour
1 tsp smoked paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
2 large eggs
1 tbsp water
1¼ cup panko breadcrumbs
½ cup + 2 tbsp freshly grated parmesan cheese, plus extra for garnish
1 tsp finely grated lemon zest
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Ensure that Brussels sprouts are all about the size of a walnut. This will ensure they are properly cooked through when roasted. If some are on the larger side, cut in half lengthwise. Set aside.
In a medium bowl, whisk together flour, paprika, salt and pepper. In another medium bowl, whisk together eggs and water. In a third medium bowl, toss together panko breadcrumbs and parmesan cheese.
Tumble Brussels sprouts into flour mixture and, with your hands, toss well to ensure Brussels sprouts are evenly coated in flour mixture.
Working with a couple of sprouts at a time, shake off excess flour before transferring into egg mixture to coat. Allow excess egg to drip off sprouts before coating in parmesan breadcrumb mixture and then placing on prepared baking sheet. Repeat with the rest of the Brussels sprouts.
Transfer baking tray to oven and roast sprouts for 10 minutes before turning. Once turned, continue to bake until they are golden brown and crisp on the outside and just fork tender on the inside (about an additional 10 to 15 minutes).
Once roasted, sprinkle Brussels sprouts with lemon zest as well as some more freshly grated parmesan cheese and salt and pepper, if desired. Transfer to a serving platter and enjoy while warm.
Recipe and food styling by Lawren Moneta
Prop styling by Nicole Sjostedt
Photography by Mark Gibbon
This recipe was originally published in the November/December 2023 issue of Western Living magazine.
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