Bang Bang Brussels Sprouts

Brussels sprouts are coated in panko bread crumbs, baked until crispy and then drizzled with bang bang sauce. Bang Bang Brussels Sprouts make a delicious appetizer or side dish.Bang Bang Brussels Sprouts

I love coating vegetables in panko crumbs and baking them until crispy. So far I’ve done cauliflower, zucchini, asparagus, and now Brussels sprouts.
And what better way to serve them with than bang bang sauce? The sweet, savory and spicy sauce goes with just about anything, but goes especially well with crispy bread crumbs.

I still love my Bang Bang Cauliflower the best, but this is a nice change in the way I normally eat Brussels sprouts and I was getting tired of just roasting them.

Bang Bang Brussels Sprouts

Brussels sprouts are coated in panko breadcrumbs, baked until crispy and served with bang bang sauce.


  • 1 lb brussels sprouts, trimmed and cut into halves
  • 1 1/2 cups panko bread crumbs
  • 1 large egg, whisked
  • 1 tsp chopped parsley

bang bang sauce

  • 2 tbsp sweet chili sauce
  • 2 tsp sriracha
  • 1/4 cup low fat mayonnaise
  • 1 tbsp honey


  1. Preheat oven to 375°F. Line a large (three-quarter) baking sheet with parchment paper. Spread out panko bread crumbs onto baking sheet in a very thin and even layer. You want all of the panko to bake evenly so you don't want your layer to be too thick. If your baking sheet is too small, you can use two baking sheets. Spray panko lightly and evenly with canola oil spray. Bake about 5 minutes until crumbs are a light golden brown. Let the panko cool before pouring into a large bowl. Remove half the crumbs and set aside. Keep the baking sheet with the parchment paper on, so that it can be re-used for baking the brussels sprouts.
  2. Coat brussels sprout half in whisked egg. Shake off any excess egg drippings. You can also use the edge of the bowl holding the egg to help remove any excess coating. You want to make sure you don't have any excess egg drippings when you put your sprout into the panko because once the panko becomes moist, it won't stick. Place the curved side of the sprout down into a pile of panko. Wipe your hands dry if you have any egg on them, so you don't contaminate the crumbs. Scoop more panko on top, covering the sprout. Press crumbs onto sprout and then remove and place onto baking sheet. Repeat with remaining sprouts. When you start to run low on panko or they stop sticking because they have gotten moist, add a little more from the half that was set aside.
  3. Turn oven to 400°F. Place sprouts into oven and cook for about 20 minutes or until sprouts are tender and coating is crispy.
  4. While sprouts are baking, make your sauce. Add all sauce ingredients into a small bowl. Whisk until smooth.
  5. When sprouts are finished, garnish with parsley. You can drizzle sauce over sprouts or serve the sauce on the side, which will keep the sprouts crispy longer.
The key to getting the brussels sprouts sufficiently coated in panko is to avoid getting the panko moist. As discussed in the instructions, make sure to shake off and wipe off any excess egg drippings before placing the sprouts in the crumbs. It also helps if you wipe your hands of any egg before you place your hands into the crumbs to press them onto the sprouts.

All images and content are © Kirbie's Cravings.

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Bang Bang Crispy Brussels Sprouts

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