If you love cheese and you love Brussels sprouts, then you’re going to love this recipe! These crispy cheesy Brussels sprouts bites are the perfect appetizer for your next party or get-together. They’re super easy to make, and they’re sure to be a hit with everyone. Trust us, once you try them, you’ll be hooked!
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We love Brussels sprouts, spicy Brussels sprouts, balsamic roasted Brussels sprouts, you name them, we’ll eat them!
And that’s why we wanted to create this delicious Brussels sprouts appetizer!
Why you’ll love this easy Brussels sprouts appetizer
- Delicious and unusual, they are perfect for Thanksgiving, Christmas, or a family gathering.
- They are a great way to get the kids to eat veggies!
- Easy to make, you can make them ahead of time and eat them hot or cold!
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
They’re savory, crunchy, and full of flavor, these cheesy Brussels sprouts bites are the perfect party snack!
How to make cheesy Brussels sprouts bites with step by step instructions
Making our crispy cheesy Brussels sprouts bites recipe is easy if you follow our simple instructions.
For the Brussels sprouts
Preheat your oven to 425F/220C.
In a large mixing bowl, add all purpose flour, Cayenne pepper, Italian seasoning, kosher salt, and freshly ground black pepper and whisk to combine.
In a separate bowl add the beaten eggs and water, and then in a third bowl, combine vegetarian Parmesan cheese and Panko breadcrumbs.
Now place the Brussels sprouts in the flour mixture and toss until lightly coated.
Take one Brussels sprout, gently shake off any excess flour and dip it into the egg mixture, then dip it into the Parmesan mixture and ensure that it is fully coated.
Place your Brussels sprout on a parchment lined baking sheet and repeat the process until all the Brussels sprouts have been coated.
Cook for 10 minutes and then flip the Brussels sprouts and return them to the oven to cook until they are lightly browned and crispy, approximately 10 – 15 minutes.
For the sour cream and chive dipping sauce
While the Brussels sprouts are baking, prepare your sour cream and chives dipping sauce.
In a mixing bowl, add sour cream, mayonnaise, garlic (substitute with garlic powder if you don’t have fresh), fresh lemon juice, fresh chives, kosher salt, and ground black pepper.
Mix thoroughly to combine and garnish with additional chopped chives.
When the Brussels sprouts are ready, remove them from the oven, place them in a bowl or on a serving platter, and serve with the dipping sauce.
We love to pierce our sprouts with these stylish cocktail sticks.
Enjoy your vegetarian Parmesan Brussels sprouts bites!
Recipe notes and expert tips
- Parchment paper
Line your large baking sheet with parchment paper to ensure the Brussels sprouts don’t stick.
- Storage
Store in an airtight container in the fridge for up to 3 days.
How to store leftover cheesy Brussels sprouts bites
You can store your Brussels sprouts in the fridge for up to 3 days, they will lose some of their crispiness, so we advise eating them straight away if possible.
We don’t recommend freezing them as the vegetarian Parmesan and breadcrumb coating goes soggy when defrosting, so you don’t get that wonderful crunchiness.
More easy appetizer recipes for you to try at home
If you like this easy appetizer, then why not try these easy recipes?
- Baked Brie – with just 2 minutes of preparation time, this oozy cheesy appetizer is divine!
- Caprese bites – mozzarella cheese, tomato slices, and basil leaves, all drizzled with balsamic glaze!
- Pineapple cheese ball – a real crowd pleaser and another make ahead appetizer that you’ll love!
- Potato skins in the air fryer – no need to turn on the oven for these delicious appetizers!
- Mini goat cheese balls – you’ll love the festive feel of these yellow, green, and red tasty treats!
Cheesy Brussels sprouts bites
Ingredients
For the Brussels sprouts
- 3 tbsp All purpose flour
- 1 pinch Cayenne pepper
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 2 Eggs beaten
- 1 tbsp Water
- 1 cup Panko breadcrumbs
- ½ cup Vegetarian Parmesan cheese finely grated
- 1 lb Brussels sprouts trimmed with outer leaves removed
For the sour cream and chive dip
- ¾ cup Sour cream
- ¼ cup Mayonnaise
- 1 clove Garlic minced
- ½ Lemon juiced
- 1½ tbsp Fresh chives chopped
- Salt and pepper to taste
Instructions
For the Brussels sprouts
- Preheat your oven to 425°F/220°C
- In a large bowl place flour, cayenne pepper, Italian seasoning, salt, and pepper, and whisk them together to fully combine. In a separate add the beaten eggs and water. In a third bowl add Panko breadcrumbs and vegetarian Parmesan cheese and mix to combine3 tbsp All purpose flour, 1 pinch Cayenne pepper, Salt and pepper, 1 tsp Italian seasoning, 2 Eggs, 1 tbsp Water, 1 cup Panko breadcrumbs, ½ cup Vegetarian Parmesan cheese
- Now, place the Brussels sprouts in the flour mixture and toss them until they are fully coated. Take one Brussel sprout, gently shake off any excess flour, and place it in the eggs, ensuring that it is fully coated, then place it in the Parmesan mixture ensuring that it is fully coated. Place the coated Brussels sprout on a baking sheet lined with parchment paper and repeat until all the sprouts are coated1 lb Brussels sprouts
- Bake for 10 minutes and then flip the sprouts and return to the oven and bake until lightly browned, crispy, and fork tender approximately 10 15 minutes
For the sour cream and chive dip
- While the sprouts are baking, prepare your sour cream and chives dip. In a mixing bowl, add sour cream, mayonnaise, garlic, lemon juice, fresh chives, salt, and freshly ground black pepper. Mix to combine thoroughly¾ cup Sour cream, ¼ cup Mayonnaise, 1 clove Garlic, ½ Lemon, 1½ tbsp Fresh chives, Salt and pepper
- When the Brussels sprouts are ready, remove them from the oven and place them on a serving platter and sprinkle a little grated vegetarian Parmesan over them and serve immediately along with the dip. Enjoy your Brussels sprout bites!
Notes
Line your large baking sheet with parchment paper to ensure the Brussels sprouts don’t stick. Storage
Store in an airtight container in the fridge for up to 3 days.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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