PARMESAN CRUSTED BRUSSELS SPROUTS
Even kids will love these Parmesan Crusted Brussels Sprouts from Delish.com
Categories parmesan crusted brussels sprouts oven fried recipes brussels sprouts easy appetizers fall recipes quick side dish recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Grease a large baking sheet with nonstick cooking spray or 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, olive oil, salt, garlic powder and cayenne.
- Working in batches, toss brussels sprouts in the flour until fully coated then dunk in eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about 25 minutes.
- Serve immediately with caesar dressing, if using.
BRUSSELS SPROUTS GRATIN
The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
- Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
- Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
- Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 7 grams
BRUSSELS SPROUTS WITH PANKO
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do-I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked! In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I've never taken them off.
Provided by Rawia Bishara
Categories Sauté Vegetarian Brussels Sprout Breadcrumbs
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
- Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
- In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
- Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.
BACON PARMESAN BRUSSELS SPROUTS
I love Brussels Sprouts, and these are a really nice change of pace with a great flavour. Try them...you'll like them!
Provided by Leslie
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut ends off Brussels Sprouts and remove yellow or spotted leaves.
- Score an"X" on the bottom of each sprout to allow the bitterness to escape.
- Steam Cook or boil sprouts until tender crisp.
- Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot.
- Combine all in casserole dish and toss to coat.
- Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.
SOY SAUCE BRUSSELS SPROUTS WITH PANKO AND CASHEW TOPPING
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
- Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.
ROASTED GARLIC & PARMESAN SPROUTS
Forget soggy Brussels sprouts! Spruce up a classic Christmas side with the help of a crispy, golden parmesan and breadcrumb topping
Provided by Cassie Best
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the sprouts into a bowl, drizzle over the melted butter, add the garlic and season. Toss the sprouts until they're well coated in the butter, then add the breadcrumbs and parmesan, and toss again.
- Tip the sprouts onto a baking tray, making sure they're well-spaced apart in a single layer. (If they're packed too closely they will steam instead of roasting.) Place as many as possible cut-side down for maximum crispiness. Press any excess crumbs onto the sprouts to help them stick.
- Roast for 25-30 mins until crisp and golden.
Nutrition Facts : Calories 164 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CRISPY BRUSSELS SPROUTS
Steps:
- Preheat oven to 425°F.
- Combine butter, Panko, parmesan and garlic in a large bowl.
- Rinse Brussels sprouts and dry well. Cut in half if they are large.
- Toss Brussels sprouts with parmesan mixture and spread onto a large baking sheet.
- Roast 10 minutes. Stir the Brussels and roast an additional 10-15 minutes or until crumbs are browned and the Brussels sprouts are tender.
Nutrition Facts : Calories 179 kcal, Carbohydrate 19 g, Protein 7 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 194 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
BRUSSELS SPROUTS WITH EGG NOODLES
A meatless main dish served with your favorite raita and a crusty bread. Or hearty side dish for smoked kielbasa, ham, pork.
Provided by Kathy228
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Trim ends of sprouts; cut small ones in half, large ones in quarters.
- Steam sprouts for 8-10 minutes or til ALMOST done. Drain.
- Meanwhile, heat the butter and oil in a large skillet.
- Add onions and sautee until just beginning to brown. Turn heat to low.
- Mix in the garlic powder, onion powder, pepper, salt. Cook for one minute then add nutmeg.
- Add the sprouts to the onion mixture and combine gently.
- Turn off heat, cover pan, and let set while the egg noodles cook.
- When noodles are ALMOST done, drain.
- Fold the noodles into the brussel sprout mixture. Taste to adjust seasonings; you may need more salt. Pour into an 8 x 8 x 2" baking dish. Sprinkle on crumbs.
- Cover with foil and bake for 20 minutes Remove foil and bake another 10 minutes or until the top starts to lightly brown.
- * your choice of crumbs such as: panko, soft bread crumbs, matzo meal, crushed crackers, toasted bread crumbs, grated parm. cheese.
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
- Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
- Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
- Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
- Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
- Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.
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ROASTED BRUSSELS SPROUTS WITH PANKO BREADCRUMBS - EAT LIKE ...
From eatlikenoone.com
Estimated Reading Time 2 mins
- Preheat your oven to 400 degrees. Place the Brussels sprouts on a half sheet pan. Drizzle with olive oil, then salt and pepper to taste.
- Mix together the Parmesan cheese, Panko, and garlic powder in a mixing bowl. Remove the Brussels sprouts from the oven and toast them into the bowl. Mix to combine.
- Put the sprouts back on the sheet pan and roast for another 7-9 minutes until the sprouts are fully cooked and the breadcrumbs are toasted. Enjoy!
ONE-PAN BRUSSELS SPROUTS AND POTATO GRATIN - YAY! FOR FOOD
From yayforfood.com
4.6/5 (12)Total Time 48 minsCategory DinnerCalories 422 per serving
- In a 12-inch cast iron skillet or a large high-sided ovenproof pan at medium-high heat, melt olive oil with one tablespoon of butter and then add the potatoes, onions, and salt and pepper.
- Add in the Brussels sprouts and garlic, tossing together until the ingredients are well distributed, about 1-2 minutes.
BRUSSELS SPROUTS SKILLET WITH PANCETTA-GARLIC BREAD CRUMBS ...
From purewow.com
2.8/5 Total Time 30 minsServings 10Calories 132 per serving
- In a small skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the panko bread crumbs and cook, stirring occasionally, until the bread crumbs are lightly golden brown, about 4 minutes. Season with salt and pepper. Remove from the heat.
- Heat a large skillet over medium heat. Add the pancetta and cook until the fat renders and the pancetta is crisp, about 4 minutes. Transfer the pancetta with a slotted spoon to paper towels.
- Add the brussels sprouts to the pan, season generously with salt and pepper, and sauté until tender, 5 to 8 minutes.
PANKO AND PARMESAN ROASTED BRUSSEL SPROUTS
From oldhousetonewhome.net
Estimated Reading Time 3 mins
- In a large bowl, toss together the cut brussel sprouts, olive oil, half of the parmesan and all of the panko. Add the salt, pepper, and garlic powder to taste. I went heavy on the garlic and light on the salt and pepper because the panko is seasoned.
- Put in the oven and cook for 10-15 minutes or until the edges start to get brown. Remove from oven and stir.
TANOREEN'S BRUSSELS SPROUTS WITH PANKO – THE FORWARD
From forward.com
Author Rawia BisharaEstimated Reading Time 2 mins
BUFFALO BRUSSELS SPROUTS : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
Servings 12
ONE-POT PARMESAN BRUSSELS SPROUTS ORZO - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
CRISPY OVEN FRIED BRUSSELS SPROUTS FROM THE FITCHEN
From thefitchen.com
5/5 (6)Category Side DishServings 2Total Time 35 mins
- In a separate bowl, pour in the liquid from the chickpeas. Using an immersion blender or hand mixer, beat until it becomes foamy and frothy. You can use a whisk if necessary, but it will take longer and your arm will get SUPER tired. *See below for pictures of this process.*
- Dip brussels sprouts in the aquafaba and then toss in the breading mix. Place face down on the baking sheet and bake for 22-25 minutes, removing from the oven to flip halfway.
ROASTED BRUSSELS SPROUTS {THE BEST} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 37Calories 180 per servingCategory Side Dish
- Trim the Brussels Sprouts and slice large ones in half. Place in a large bowl and drizzle with olive oil and melted butter. Add in the salt, garlic powder, and pepper. Toss gently until seasonings are evenly distributed and sprouts are well coated. They need to have enough oil and butter so the panko and Parmesan will stick; add an additional tablespoon of oil if needed. Finally, add in the Panko and 1/3 cup Parmesan cheese. Toss again to ensure the panko and cheese coat all the sprouts.
- Transfer to a large baking sheet and spread the sprouts so they aren't overlapping. Some of the panko/Parm will fall to the tray and that's fine, as long as most of the sprouts are well coated in it. If not, sprinkle the mixture on the sprouts.
- Bake 18-23 minutes or until sprouts are lightly browned, tender, and the cheese is melted. (This may vary, depending on actual oven temperature and size of sprouts.) Remove from the oven and sprinkle the remaining 2 tablespoons of Parmesan cheese on the hot sprouts. I like to take some of the toasted Panko from the tray and add it on top of the Brussel Sprouts!
BRUSSELS SPROUT FOOD PAIRINGS: 4 WAYS TO MAKE GREAT …
From hitchcockfarms.com
Estimated Reading Time 4 mins
- MEATS TO PAIR WITH BRUSSELS SPROUTS: MEMORABLE MAIN DISHES. When we think about which meats go with Brussels sprouts, bacon usually comes to mind first.
- VEGGIES TO PAIR WITH BRUSSELS SPROUTS: SALADS AND SIDES. If you’re in a hurry, you don’t need to think about which vegetables go well with Brussels sprouts.
- BRUSSELS SPROUT AND WINE PAIRINGS: MATCHES WORTH TOASTING. Our third category is a little different because we offer recommendations instead of recipe ideas.
- BRUSSELS SPROUT AND CHEESE PAIRINGS: CLASSIC COMBINATIONS. Cheese and Brussels sprouts play as the perfect pair on simple plates and sophisticated dishes.
CAESAR BRUSSELS SPROUTS WITH PANKO TOPPING | EASY SIDE DISHES
From saltysidedish.com
Ratings 3Calories 578 per servingCategory Side Dishes
- In a large bowl, add quartered Brussels Sprouts, 1/4th cup Olive Oil, salt and mix with a wooden spoon or spatula till all are covered and shiny with oil.
- Pour veggies into cast iron pan or nonstick skillet, add lid, and cook covered on medium heat for 10 minutes.
- Stir Brussels Sprouts occasionally while browning and to prevent sticking to pan. Brussel sprouts will begin to shrink and change into a brighter color.
10 BRUSSELS SPROUT APPETIZER RECIPES ... - HITCHCOCK FARMS
From hitchcockfarms.com
Estimated Reading Time 5 mins
- MAPLE-GLAZED, BACON-WRAPPED BRUSSELS SPROUTS. This Food Network recipe puts a sweet twist on the traditional Brussels sprout and bacon appetizer. Pairing it with the tart brightness of a creamy lemon dip creates a new classic.
- CRISPY BRUSSELS SPROUTS AND GARLIC AIOLI DIP. Simple and simply tasty are hallmarks of a perfect hors d’oeuvre. Start with fresh sprout wedges oven-roasted to a golden brown.
- CRUNCHY PANKO-CRUSTED BRUSSELS SPROUTS. Add even more flavor to oven-roasted sprouts with a crunchy, panko breadcrumb coating. Batter the yummy veggie poppers with a quick egg wash, and keep them crisp while they cook with a drizzle of olive oil.
- SHREDDED SPROUTS ON RICOTTA TOAST. This recipe from the files of Epicurious combines shredded sprouts with an enticing ingredient list and bakes up a very tasty appetizer toast.
- SUPER-EASY SPROUTS AND CROSTINI. Celebrity Chef Alex Guarnaschelli serves up her own quick and simple take on Brussels sprouts and toast. We recommend this one for impressing drop-in guests with oven-fresh Brussels sprouts and ricotta crostini.
- PARMESAN STUFFED BRUSSELS SPROUTS. Savory, satisfying and mouthwatering are just a few of our favorite food words. They definitely describe these beautiful Brussels sprouts stuffed with parmesan.
- CREAMY BRUSSELS SPROUT APPETIZER DIP. Artichokes and spinach make great party dips. Creamy Brussels sprouts make a luxuriously rich veggie dip that deserves a special place on your appetizer menu.
- GUILT-FREE BRUSSELS SPROUT CHIPS. Trade in ordinary salty snacks for the healthy crunch of spicy Brussels sprout chips. It’s as simple as prepping the leaves with Dijon mustard, olive oil and spices for a quick oven roast.
- ELEGANT PROSCIUTTO CUPS WITH BRUSSELS SPROUTS. This recipe is one of the easiest on our list, and it scores extra points for beautiful presentation. The only way we might modify these elegant roasted Brussels sprout and prosciutto bites would be to stuff the prosciutto cups with parmesan stuffed sprouts.
- SAVORY GRILLED BRUSSELS SPROUT KABOBS. We finish up with Chef Alton Brown’s clever kabobs perfect for backyard entertaining around the grill. Brussels sprouts on skewers are just as easy to flame in a commercial kitchen too.
CRISPY OVEN ROASTED BRUSSELS SPROUTS | GIMME DELICIOUS
From gimmedelicious.com
4.2/5 (5)Estimated Reading Time 2 minsServings 4Total Time 40 mins
- 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.
PARMESAN BRUSSELS SPROUTS WITH SOUR CREAM ... - YAY! FOR FOOD
From yayforfood.com
4.5/5 (31)Total Time 45 minsCategory AppetizersCalories 295 per serving
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or aluminum foil).
- In three wide rim bowls (or plates), place flour, salt, and pepper in one bowl, beaten eggs mixed with a tablespoon of water in the second bowl, and Panko breadcrumbs and parmesan cheese in the third bowl.
- Take the Brussels sprouts and place them into the flour mixture. Using your hands, toss the Brussels sprout with the flour mixture until evenly coated.
- Take a floured Brussels sprout (shake off excess flour), place it in the eggs, and then coat it with the parmesan breadcrumb mixture before transferring to the baking sheet. Repeat for the rest of the Brussels sprouts.
FRIED BRUSSEL SPROUTS - ADAMANT KITCHEN
From adamantkitchen.com
Cuisine AmericanEstimated Reading Time 3 mins
- Clean and trim the brussels sprouts. Cut large ones into quarters, smaller ones in half. Vertical cuts from the top through the stem will keep them holding together better.
- Using 3 bowls, create a 3 part dredge. The first bowl has flour, the next beaten eggs, and then the final bowl has panko crumbs, parmesan cheese and paprika mixed together.
- Working in batches, dip each brussels sprout first in flour, then in egg and then in the panko mixture.
- Heat oil in a skillet until very hot, but not smoking. Working in batches, fry the coated brussels sprouts until crispy on all sides. If your oil is deep, turning won't be necessary. For shallow oil frying, the sprouts will need to be turned part way through. Each batch should take about 3-4 minutes.
BRUSSELS SPROUTS WITH BACON - FIVEHEARTHOME
From fivehearthome.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 217 per serving
- Place rack in center position of oven. Preheat oven to 400°F. Grease a baking dish or spray with nonstick cooking spray; set aside. Bring a large pot of lightly salted water to a boil.
- Wash the Brussels sprouts and trim each one by cutting off a small piece of the end. Add the Brussels spouts to the boiling water and cook, uncovered, for 8 minutes. Drain and immediately transfer to an ice bath. Once the Brussels sprouts are cold, drain them again, cut the large ones into halves or quarters, and set aside.
- Place the same pot over medium-high heat and add the diced bacon. Cook until crispy, stirring regularly to prevent sticking. Drain off all but 1 tablespoon of the bacon grease. Add the Brussels sprouts to the pot and stir to combine, sprinkling with garlic salt and pepper until well-seasoned. Remove the pot from the heat.
- Transfer the Brussels sprouts and bacon to the prepared baking dish. Pour the half-and-half over the top. Sprinkle half of the Gruyere over the Brussels sprouts and toss to combine. In a small bowl, mix the remaining Gruyere with the panko breadcrumbs, then evenly sprinkle the mixture over the top of the baking dish.
PERFECTLY CRISPY PARMESAN BRUSSELS SPROUTS - AIR FRYER RECIPE
From thedomesticdietitian.com
5/5 (5)Servings 4Cuisine American, MediterraneanCategory Side Dish, Vegetable
- Prepare the Brussels sprouts by cutting off the bottom and then slicing each brussels sprout into 5 slices. Place all sliced brussels sprouts (and any leaves that may fall off) into a small mixing bowl
- Drizzle the sliced brussels sprouts with 1 tablespoon of olive oil and a pinch of salt and pepper. Mix well to combine
- Place the brussels sprouts into the basket of your air fryer. Press the "air fry" button, set temperature to 390 degrees and timer for 5 minutes.
- Halfway thorugh the 5 minute cooking time, pull the basket out and lightly shake to mix up the brussles sprouts. Return basket to air fryer and finish cooking time.
ROASTED BRUSSELS SPROUTS WITH PARMESAN - POSH JOURNAL
From poshjournal.com
- Place the Brussels sprouts on a large sheet pan. Discard the loose leaves or set them aside for later. Season with kosher salt, black pepper, and oil. Toss to coat. Cook in the oven for 15 minutes.
- Remove the pan from the oven. Add the reserved loose leaves (if you decided to use them), panko, and parmesan mixture into the pan. Toss to coat. Cook for 15-20 minutes or until they're tender and nicely browned. Shake the pan halfway through cooking.
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