Brussels sprouts are coated in panko breadcrumbs, baked until crispy and then drizzled with bang bang sauce. Bang Bang Brussels Sprouts make a delicious appetizer or side dish.
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 baked vegetables.
How to Make a Crispy Coating
- The key to an extra crispy breadcrumb coating is pre-baking the panko breadcrumbs. I usually use Kikkoman brand panko breadcrumbs because they bake evenly.
- To pre-bake the breadcrumbs spread the breadcrumbs in a thin, even layer on a baking sheet, coat them with oil spray, and bake them for about five minutes at 375°F or until they turn a light golden brown.
How to Coat Brussels Sprouts in Breadcrumbs
Coating Brussel sprouts in breadcrumbs can be a little tricky because the crumbs will fall off easily if not done properly. Here are some tips to ensure your sprouts are sufficiently coated in breadcrumbs:
- Trim and slice the Brussels sprouts in half.
- Coat each sprout in whisked egg and shake sprout a few times or tap sprout against the bowl holding the whisked egg to remove any excess egg drippings before dipping it in the breadcrumbs.
- You want to keep the breadcrumbs as dry as possible because if they get too moist from the excess egg they won’t stick well to the sprouts.
- Start with half of the breadcrumbs. If you start with the entire batch, your breadcrumbs will likely be too moist before you are done coating all your sprouts. By starting with half of the batch, you can add more when the original batch becomes too moist.
- Place the curved side of the sprout down into a pile of breadcrumbs, coating the bottom of the sprout. Scoop more panko on top, covering the sprout. Press the crumbs onto the sprout and place the sprout on a baking sheet.
- It’s best to bread each sprout one at a time and clean your hands each time if they are wet with egg coating, otherwise you’ll get too much egg in the breadcrumbs. It takes a little longer this way, but the end result is perfectly coated Brussels sprouts that will come out of the oven very crispy.
- Place the breaded sprouts in an even layer on a baking sheet and cook them at 400°F for 20 minutes or until they are tender and crispy.
How to Make Bang Bang Sauce
I love bang bang sauce because it’s so easy to make and it goes with so many kinds of vegetables. You can make it while the Brussels sprouts are baking and drizzle it over them once they come out of the oven.
- The no-cook sauce is just four simple ingredients: sweet chili sauce, sriracha, low-fat mayonnaise, and honey.
- Sweet chili sauce can be found in the Asian aisle of most mainstream grocery stores and are also widely available at Asian grocery stores.
- Combine all of the ingredients in a small bowl until smooth. Drizzle the sauce over the crispy Brussels sprouts or serve it on the side as a dipping sauce.
I still love my Bang Bang Cauliflower the best, but these crispy baked Brussels sprouts are a nice change in the way I normally eat Brussels sprouts because I was getting tired of just roasting them.
Bang Bang Brussels Sprouts
- 1 lb Brussels sprouts trimmed and cut into halves
- 1 1/2 cups panko breadcrumbs
- 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
- 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 the panko for 5 minutes or until the crumbs are a light golden brown. Cool the panko before transferring to a large bowl. Remove half of the crumbs and set them aside. Keep the parchment on the baking sheet so that it can be re-used for the brussels sprouts.
- Coat the brussels sprouts with the egg. Shake off any excess egg drippings. You can also use the edge of the bowl holding the egg to 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 egg on them, so you don't contaminate the crumbs. Scoop more panko on top, covering the sprout. Press the crumbs onto the sprout and place the sprout on a 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 you set aside.
- Increase the oven temperature to 400°F. Transfer the sprouts to the oven and cook them for 20 minutes or until the sprouts are tender and the coating is crispy.
- While sprouts are baking, make your sauce. Combine the sauce ingredients in a small bowl. Whisk until smooth.
- When sprouts are finished baking, garnish them with parsley. You can drizzle sauce over sprouts or serve the sauce on the side, which will keep the sprouts crispy longer.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.