Lemon Parmesan Crusted Brussels Sprouts

• Vegetarian

• Produce

  • 2 lbs Brussels sprouts
  • 2 Lemons, medium

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray, Non-stick

• Dairy

  • 1 1/2 cups Parmesan cheese

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• Non-stick cooking spray
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 large eggs, beaten
• 2 medium lemons, zested and juiced
• 1 1/2 cups freshly shredded Parmesan cheese, divided
• 2 pounds Brussels sprouts, trimmed and halved, rinsed but not dried

Directions

• INSTRUCTIONS
• Preheat oven to 375 degrees. Line a large, rimmed baking sheet with non-stick aluminum foil. Spray with cooking spray.
• Combine flour, salt and black pepper in a large bowl.
• Combine eggs and lemon juice in a second large bowl.
• Combine 1 1/4 cups Parmesan cheese and lemon zest in a third large bowl.
• Toss Brussels sprouts in the seasoned flour, shaking off excess, coat well with egg mixture, then toss in the Parmesan cheese/lemon zest combination.
• Spread out on a baking sheet and top with remaining Parmesan cheese.
• Roast for 30 to 35 minutes or until sprouts are tender and the cheese is golden brown and crusty. Season with additional salt and black pepper if desired.

Nutrition