These Crispy Parmesan Dijon Brussels Sprouts with an optional balsamic drizzle are the perfect last-minute veggie for your holiday dinner!Jump to Recipe
Looking for a last minute anything-but-boring veggie to round out your Christmas dinner? Look no further than these Crispy Parmesan Dijon Brussels Sprouts. They’re a little spicy, a lot cheesy, and all around delicious. They come together in less than 30 minutes and require less than 10 ingredients. It truly doesn’t get any easier than this.
Ingredients for Parmesan Dijon Brussels Sprouts
Brussels Sprouts: You’ll want to buy them whole for this recipe and quarter them yourself.
Olive Oil: To make sure these babies crisp up just right!
Dijon Mustard: Don’t be shy! The Dijon gives the best zing.
Garlic: I mean, obviously.
Sea Salt and Black Pepper: To round everything out.
Almond Flour: Just a couple tablespoons. Any flour should work, but I haven’t tested it.
Panko Breadcrumbs: Use gluten-free if needed.
Parmesan Cheese: For those cheesy umami vibes.
Balsamic Vinegar: For if you want to make a balsamic reduction and drizzle it on top. If you do this, make sure to use a quality balsamic vinegar as the cheap stuff just doesn’t thicken up correctly.
Tips & Tricks
- Chopping: Make sure you chop off the ends of your Brussels sprouts and peel off the top layer for best results. That rough outer layer can be tough to chew on. Literally.
- Mixing: Be careful not to overmix when adding the flour and breadcrumbs. A quick toss to evenly coat is perfect. Otherwise, the veggies may end up getting soggy.
- Roasting: Give these babies plenty of breathing room on the baking sheet so the steam can properly escape! This will ensure they roast up properly.
If you make these Crispy Parmesan Dijon Brussels Sprouts, be sure to leave a rating and review! This encourages others to give it a try. As always, I’m on Pinterest and Instagram and it makes my day to hear from you!
More Yummy Veggies:
- Japanese-Inspired Miso Green Beans
- Roasted Squash Apple Salad with Tahini Apple Cider Vinaigrette
- Brussels Sprouts Pear Salad with Wild Rice
Crispy Parmesan Dijon Brussels Sprouts
- 1 pound Brussels sprouts quartered
- 2 tbsp extra virgin olive oil
- ½ tbsp Dijon mustard
- 3 cloves garlic peeled and minced
- ¼ tsp sea salt
- freshly ground black pepper
- 2 tbsp almond flour (sub all-purpose flour or rice flour to make nut-free)
- ¼ cup panko breadcrumbs gluten-free if needed
- ¼ cup parmesan cheese
- 1 cup good quality balsamic vinegar optional
- Pre-heat oven to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the olive oil, Dijon mustard, garlic, sea salt and pepper. Toss the Brussels sprouts in the mixture until sauce is well-distributed and let marinate for 5 minutes.
- Meanwhile, mix almond flour, panko breadcrumbs, and parmesan cheese in a medium bowl until well-combined. Add this mixture to the bowl with the marinating Brussels sprouts. Toss to coat evenly. Be careful not to overmix here, as this can cause the Brussels sprouts to become soggy instead of crispy.
- Transfer Brussels sprouts to baking sheet and spread out evenly, making sure nothing is touching. Roast for 20-22 minutes, or until the veggies have crisped up nicely and are slightly charred.
- Optional: Make a balsamic reduction! Bring 1 cup of quality balsamic vinegar to a boil over medium-high heat in a medium-sized saucepan. Lower to a simmer for 5-10 minutes or until the vinegar reduces and thickens. Remove from heat and drizzle over the Brussels sprouts. Enjoy!
Photography by Hope Agresti