Parmesan Brussel Sprout Bites
Your mom won't have to ask you twice to eat your Brussel Sprouts with these delectable little bites. These crispy treats, covered in panko bread crumbs, topped with flakey salt and dipped in a tangy sauce will keep your guests coming back for more.
Serves 8-10
PREP: 20 MIN COOK: 25 MIN TOTAL: 45 MIN
Nutritional Information:
189 calories
12g fat
14g carbs
6g protein
1g sugars
Cannabis Infusion:
- To infuse this recipe I would add my canna-oil to the dipping sauce for more control and dosing options. Just mix in your preferred dosage of oil to the mayonnaise, mustard, and lemon and stir well. Canna-oil can often stick together and not want to separate so you'll need to whisk these ingredients together so that you no longer see the oils floating towards the top or sticking to the sides.
- Another option would be to add a little canna-oil to this recipe. My preference would be to add in a little canna-avocado oil to the mayo and mustard and then add lemon to taste. Avocado oil doesn't have much of a taste and won't change the flavor of your sauce. If you are not particularly fond of the hint of cannabis in your dip, you can add extra lemon to "mask" the taste. If you have properly mixed your canna-oils and blended them thoroughly, you most likely won't get any cannabis taste.
- A third option would be to create an herbal mixture of your decarbed cannabis flower, salt, black pepper, garlic power, and cayenne pepper and mix in canna-flour or you could use your canna-butter here as well. So many options!
The Stuff You'll Need:
½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
Pinch of cayenne
2 large eggs
1 cup panko bread crumbs
½ cup grated Parmesan cheese
3 tablespoons unsalted butter, melted
1 pound Brussels sprouts, cleaned and trimmed
Flaky salt, for finishing
⅓ cup mayonnaise
2 tablespoons Dijon mustard
1 lemon, halved
Chopped fresh chives, for finishing
½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
Pinch of cayenne
2 large eggs
1 cup panko bread crumbs
½ cup grated Parmesan cheese
3 tablespoons unsalted butter, melted
1 pound Brussels sprouts, cleaned and trimmed
Flaky salt, for finishing
⅓ cup mayonnaise
2 tablespoons Dijon mustard
1 lemon, halved
Chopped fresh chives, for finishing
Pay Attention to the Directions:
These little crispers do not need to be infused with cannabis to be a delicious addition to your get-together. If you choose to add a cannabis oil or butter, mix all liquids together first and mix well in your KitchenAide or other choice of blender. I highly recommend the Hamilton Beach Electric Stand Mixer for a more affordable option.
1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
2. Set out three wide, shallow bowls. In one, stir together the flour, salt, pepper, garlic powder and cayenne.
3. In the second bowl, whisk the eggs well to combine.
4. In the third bowl, mix together the panko, Parmesan and melted butter.
5. Working in batches, dredge the Brussels sprouts first in the flour mixture, then in the egg, then in the panko mixture, tossing well to coat fully.
6. Transfer the Brussels sprouts to the prepared baking sheet and spread them into an even layer.
7. Bake until the Brussels sprouts are golden brown, tossing occasionally, 20 to 25 minutes.
8. Season the Brussels sprouts with flaky salt to taste. In a medium bowl, whisk together the mayonnaise, mustard and juice from half the lemon. Cut the remaining lemon half into wedges.
9. Garnish the Brussels sprouts and aioli with lemon wedges and chives. Serve the Brussels sprouts immediately, with the aioli for dipping.
These little crispers do not need to be infused with cannabis to be a delicious addition to your get-together. If you choose to add a cannabis oil or butter, mix all liquids together first and mix well in your KitchenAide or other choice of blender. I highly recommend the Hamilton Beach Electric Stand Mixer for a more affordable option.
1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
2. Set out three wide, shallow bowls. In one, stir together the flour, salt, pepper, garlic powder and cayenne.
3. In the second bowl, whisk the eggs well to combine.
4. In the third bowl, mix together the panko, Parmesan and melted butter.
5. Working in batches, dredge the Brussels sprouts first in the flour mixture, then in the egg, then in the panko mixture, tossing well to coat fully.
6. Transfer the Brussels sprouts to the prepared baking sheet and spread them into an even layer.
7. Bake until the Brussels sprouts are golden brown, tossing occasionally, 20 to 25 minutes.
8. Season the Brussels sprouts with flaky salt to taste. In a medium bowl, whisk together the mayonnaise, mustard and juice from half the lemon. Cut the remaining lemon half into wedges.
9. Garnish the Brussels sprouts and aioli with lemon wedges and chives. Serve the Brussels sprouts immediately, with the aioli for dipping.
