Breaded Brussels Sprouts

Breaded Brussels Sprouts

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William Anatooskin 11

"This is an excellent recipe for Xmas dinner and is very simple to prepare. This recipe is from my cookbook, From Uncle Bill's Kitchen."
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37 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
  2. In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
  3. Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
  4. Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
  5. Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.


  1. 296 Ratings

Most helpful positive review

I usually don't consider brussel sprouts my favorite vegetable because they have a bitter flavor and after-taste. However, I decided to give this receipe a try due to the previous reviews. I h...

Most helpful critical review

I didn't care for these. I thought they were quite garlicy. I made the mistake of using the frozen bag and defrosting them only. I thought they were a little hard and could have benefited from b...

I usually don't consider brussel sprouts my favorite vegetable because they have a bitter flavor and after-taste. However, I decided to give this receipe a try due to the previous reviews. I h...

Excellent! I could live on this, but then again I love veggies! I substituted 1/2 pound baby carrots for 1/2 pound of the sprouts and made it colorful. The kids ate the carrots. Boil the bab...

These were sooo yummy!! I added a few splashes of soy sauce to mine. I guess I felt like being creative and boy am I glad I did, because it made them taste delicious. My husband and I enjoy b...

I followed another reviewers suggestion and used half brussels sprouts, half baby carrots. The topping was really good and did not over power the flavor of the veggies. I ommited half the butt...

Awesome recipe! I never thought I'd love brussels sprouts! Now I do. I made them twice. The first time I followed the recipe exactly. The second time, I cut the brussels sprouts before tossing t...

YUM, YUM!!!! My whole family loves brussel sprouts and it was so nice to find a different way of preparing them. These were excellent!!

I made this for Christmas dinner. My husband loved it. Mee too. The kids even ate it without complaining, like usual with plain sprouts. I haved the recipie and added an extra cup of baby carrot...

These were so quick and easy! They tasted fabulous too! This is now my new favorite way to eat brussel sprouts and I will be making them often. I used seasoned bread crumbs and left out the seas...

Absolutely loved this recipe and have already made it twice. So easy to make and so tasty too! Also, really appreciated the tip about the "x" on the stems--had never heard of this but it did w...

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