Parmesan-Roasted Brussels Sprouts

By Marieanne

Ingredients

• Cooking spray
• 4 cups fresh brussels sprouts
• 2 tablespoons all-purpose flour
• 2 egg whites
• 1/4 cup grated Parmesan cheese
• 1/4 cup Panko bread crumbs
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Preheat oven to 375 degrees. Coat a large baking sheet with cooking spray.

Blanch the brussels in a large stock pot of boiling water for 3 minutes. Drain and transfer to a large freezer bag. Add the flour, seal the bag and shake to coat.

In a separate freezer bag, combine Parmesan cheese, Panko bread crumbs, paprika, onion powder, salt and pepper. Set aside.

Place the egg whites in a large shallow dish and whisk until frothy. Add the flour-coated sprouts (shake off excess flour first) and turn to coat. Transfer the sprouts to the bag with the Parmesan mixture, seal the bag and shake to coat. Transfer the sprouts to prepared baking sheet and bake for 10-15 minutes, until the sprouts are golden brown and tender.