Hello there! I’ve been a bit MIA from this little food blog. No excuses, just a little tired, but I’m back testing out recipes and hoping to get back into the swing of things as the holidays come up.
Anyway, these tender Brussels sprouts have a crunchy cheese and breadcrumb crust that’s easy to prepare and baked (not fried)! Serve these yummy bites with a simple zippy dip and you’ve got one delicious snack, appetizer, or even an unexpected side dish.
I hope you enjoy this recipe for Parmesan Brussels Sprouts with Sour Cream Herb Dip!
Brussels sprouts taste somewhat similar to cabbage. Raw ones have a nice crunch with a slight bitter note, but also take on a slightly sweet and nutty flavour when baked or roasted.
They are also good-for-you being high in vitamins C, K, and folate.
How to choose Brussels sprouts? Pick smaller, firm, tightly compacted and bright green sprouts. Smaller ones are usually sweeter and less bitter than larger ones.
Important Tip: You’ve probably noticed from the pictures that I didn’t cut the Brussels sprouts in half or quartered. I used small Brussels sprouts that were about the size of a walnut (3-4 cm long), any larger should be sliced lengthwise or more to ensure that the sprouts are baked tender (or tender-crisp if you prefer) and not crunchy raw.
Prepare your Brussels sprouts by coating them in flour, beating eggs with water in a bowl, and combining breadcrumbs and parmesan in another bowl. Full ingredients and instructions listed in the recipe card down below.
This recipe uses a basic dredging process - coating the sprouts in flour, eggs, and then a breadcrumb mixture in that order. Place the Brussels sprouts in a single layer on a parchment paper lined baking sheet.
For the breading, I used Panko breadcrumbs (mixed with freshly grated parmesan cheese) because Panko has a coarser and flakier texture than regular breadcrumbs. The larger, airier breadcrumbs result in a bigger crunch when baked or fried.
Bake at 425 degrees F for 20-25 minutes, flipping once. Baking means no need to heat up oil to a certain temperature and no risk of oil splatter either. After they are ready, sprinkle with lemon zest, more parmesan, and salt and pepper.
As the Brussels sprouts bake, prepare the easy dip. Serve with warm Brussels sprouts.
The dip is creamy, tangy, zesty, and herby! The base is sour cream (rich and tangy) and then it is mixed with fresh lemon juice (bright and zesty), fresh chives (a mild onion with a hint of garlic flavour), fresh parsley, and salt and pepper (enhances all the flavours) to make one flavourful dip.
Plus, it’s fast to make – simply chop up the fresh herbs and then stir together all the ingredients to make the dip. The perfect accompaniment to the baked Brussels sprouts.
Looking for more Brussels Sprouts recipes? Check out these ones!
Roasted Brussels Sprouts with Balsamic Maple Glaze: It’s one of my most popular recipes!
Shaved Brussels Sprouts Apple Pomegranate Salad with Lemon Balsamic Vinaigrette: Fresh, delicious salad featuring raw thinly sliced Brussels sprouts.
Roasted Brussels Sprouts and Butternut Squash with Pecans and Dried Cherries: The perfect combination of colours, textures, and flavours for fall!
To sum up, this Baked Brussels Sprouts and Dip recipe is:
Full of texture
Easy and quick to prepare
Perfect to be served as an appetizer, snack, or side dish.
I hope you try this recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share your recipe pictures!