Parmesan Brussels Sprouts


By Jenny Pham

Something about brussels sprouts just makes them the perfect sidekick to any dish. Typically, this vegetable comes into the limelight during the fall season and is served next to sweet potatoes, farro, and butternut squash among other foods. But why should we only limit ourselves to enjoy brussels sprouts only in the short fall months? With this Parmesan Brussels Sprouts recipe, we’re breaking out of the norm and eating these delicious vegetables all year round.

Let’s be honest, everything’s better with cheese, especially crispy salty cheese. What makes these even better is that these brussels sprouts are breaded, deep fried to crispy perfection and then dipped into creamy ranch to finish off. If your mouth is watering at this point, then our hats are off to you.

If you’re looking for a healthier alternative, feel free to bake the parmesan-coated brussels sprouts instead of frying and drizzle with a low-fat dressing.




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