Crispy Baked Parmesan Brussels Sprouts with Tahini Yogurt
Tender brussels sprouts get a crispy, golden coating through a three-step breading process with seasoned flour, beaten eggs, and buttery parmesan panko. Each sprout emerges from the oven with a satisfying crunch that gives way to sweet, caramelized centers. The creamy tahini yogurt sauce adds Mediterranean flair with its nutty richness and bright lemon notes, balancing the sprouts' natural earthiness. Perfect as an side dish for dinner parties or a healthy appetizer that even vegetable skeptics will enjoy. The aged Parmigiano Reggiano and careful seasoning transform humble brussels sprouts into an irresistible dish that bridges comfort food and sophisticated dining.
Ingredients
- 1 lb fresh brussels sprouts, halved
- 1 tsp garlic powder
- 1 tsp cayenne
- 1 cup panko bread crumbs
- ½ cup flour
- 2 eggs, whisked
- ½ tsp salt
- ½ tsp black pepper
- ½ cup 24-month aged Parmigiano Reggiano
- 2 Tbsp unsalted butter, melted
- ½ cup Greek yogurt
- ¼ cup tahini
- 2 Tbsp lemon juice
- 1 tsp garlic powder
- 1 pinch salt and pepper
Instructions
- 1
Preheat oven to 400°F and line baking sheet with parchment paper
- 2
Combine garlic powder, cayenne, salt, pepper and flour in bowl
- 3
Combine panko, Parmigiano Reggiano and melted butter in bowl
- 4
Whisk eggs in third bowl
- 5
Dredge brussels sprouts in flour mixture, then egg, then panko mixture
- 6
Transfer coated sprouts to lined baking sheet
- 7
Repeat until all brussels sprouts are coated
- 8
Bake for 25 minutes until golden brown
- 9
Combine Greek yogurt, tahini, lemon juice, garlic powder, salt and pepper in bowl
- 10
Serve brussels sprouts with sauce
Tips
Pat brussels sprouts dry before breading to help coating stick better
Use a wire rack on the baking sheet for extra crispiness on all sides
Make tahini sauce ahead - flavors improve after sitting for 30 minutes
Good to Know
Store leftovers in refrigerator up to 3 days. Reheat in 350°F oven for 5-7 minutes to restore crispiness.
Bread sprouts up to 4 hours ahead and refrigerate. Sauce can be made 2 days ahead.
Serve immediately while coating is crispy. Provide sauce on side for dipping.
Common Mistakes
Don't overcrowd baking sheet to avoid steaming
Pat sprouts completely dry to prevent soggy coating
Don't skip parchment paper or coating will stick
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I make these in an air fryer instead?
Yes, cook at 375°F for 12-15 minutes, shaking basket halfway through. Spray lightly with oil for best browning.
What if I don't have tahini for the sauce?
Substitute with almond butter or cashew butter for similar nutty flavor. You can also use plain Greek yogurt with extra lemon.
How long do the leftovers keep?
Store in refrigerator up to 3 days. Reheat in oven at 350°F for 5-7 minutes to restore crispiness.