Breaded Brussel Sprouts
Give brussel sprouts a twist My 2 year old loves these and its the only way my husband and I can eat them too
Give brussel sprouts a twist My 2 year old loves these and its the only way my husband and I can eat them too
- Carbohydrate 5.48203182688407 g
- Cholesterol 20.8116666668632 mg
- Fat 8.01497734714723 g
- Fiber 2.29863560524126 g
- Protein 2.26415224250257 g
- Saturated Fat 4.99329324204698 g
- Serving Size 1 1 Serving (67g)
- Sodium 125.358594899248 mg
- Sugar 3.1833962216428 g
- Trans Fat 0.582707408678931 g
- Calories 96 calories
Step-by-step
- Cut 1/8" X in stem of sprouts.
- Cover sprouts with water and salt, bring to boil.
- Cover and simmer for 6 minutes.
- Drain.
- Place sprouts in small casserole dish.
- Drizzle 2 Tbsp butter over sprouts.
- Combine dry ingredients and remaining butter, sprinkle over sprouts.
- Place under broiler (4 inches) for 5 minutes or until browned.
Parmesan cheese provides the primary structural crunch and savory depth in this dish, melting into the butter during the final high-heat finish. Fresh Brussels sprouts require trimming the base and cutting a shallow 1/8-inch X into the stem; this cut allows the boiling salted water to penetrate the dense core uniformly during the six-minute simmer. Drain the brassicas thoroughly in a colander and shake them vigorously to remove excess moisture before transferring them to the casserole dish, as lingering water prevents the coating from adhering properly.
Boiling the vegetables partially breaks down their fibrous cell walls, ensuring a tender interior while shortening the subsequent cooking duration under direct infrared heat. Preserved or frozen sprouts contain excessive internal moisture and will release too much liquid during baking, resulting in a soggy texture that fails to brown under the broiler.
Position the casserole dish exactly four inches away from the heating element to achieve proper browning without burning the dairy solids in the butter and cheese. Watch the surface closely during the five-minute broiling window, looking for the cheese to turn golden brown and bubble actively around the edges of the dish.
Leftovers keep sealed in an airtight container in the refrigerator for up to three days, though reheating them in a toaster oven or standard oven at 350 degrees Fahrenheit restores texture far better than a microwave.
