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Splash of Taste – Vegetarian Recipes

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Home / Vegetarian

Crispy cheesy Brussels sprouts bites

Published November 2, 2022 | Updated November 2, 2022 | By Mandy & Jane

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Cheesy Brussels sprouts bites image for Pinterest.
Cheesy Brussels sprouts bites image for Pinterest.

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!

Cheesy Brussels sprouts bites with a bowl of sour cream behind.

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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.

Ingredients needed, garlic, chives, mayonnaise, sour cream, lemon, water, Cayenne pepper, Italian seasoning, eggs, Panko breadcrumbs, flour, Vegetarian Parmesan cheese, salt, and pepper.

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.

Brussels sprouts coated with flour.
Coat the Brussels sprouts lightly with flour.
Someone dipping a Brussels sprout in beaten egg.
Dip them in the egg mixture.

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.

A Brussels sprout being coated in breadcrumbs and Parmesan cheese.
Coat them in vegetarian Parmesan cheese and Panko breadcrumbs.
Cooked Brussels sprouts bites on a baking sheet.
Cook until golden brown.

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! 

Cheesy Brussels sprouts bites with skewers stuck into them and a bowl of sprouts behind.

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. 

Cheesy Brussels sprouts bites in a serving bowl.

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!
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Baked brie: Cheesy heaven

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Caprese Appetizer Recipe

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Pineapple cheese ball recipe

Air fryer potato skins freshly made with melted cheese, sour cream, and green onions.

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Mini Goat Cheese Balls

Cheesy Brussels sprouts bites appetizer in a serving bowl.
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Cheesy Brussels sprouts bites

These cheesy Brussels sprouts bites are the perfect way to enjoy your vegetables! They are bite-sized, so you can pop them in your mouth and savor the flavor. The cheese adds a delicious richness that takes these sprouts to the next level. They are also baked, so they have a nice crispy texture.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings6
Calories264
Course: Appetizer
Cuisine: Worldwide
Author: Mandy Applegate | Splash of Taste
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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
US Customary – Metric

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 combine
    3 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 coated
    1 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 thoroughly
    ¾ 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

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.

Nutrition

Calories: 264kcal | Carbohydrates: 20g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 315mg | Potassium: 405mg | Fiber: 4g | Sugar: 4g | Vitamin A: 947IU | Vitamin C: 70mg | Calcium: 197mg | Iron: 2mg

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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About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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