Panko Crusted Brussels Sprouts With Sweet And Spicy Cranberry Sauce
A great way to use whole Brussels sprouts, and a great addition to a festive table spread.
- No panko breadcrumbs? Blitz any type of bread (even gluten free) in a food processor.
- No rosemary? Use any other herb you like.
- No golden syrup? Swap for honey or maple syrup.
- No BBQ sauce? Use any similar tomato-based sauce or hot sauce instead.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
400 g Brussels sprouts
50 g Plain flour
2 Eggs / Plant based milk
50 g Panko breadcrumbs
1 tbsp Rosemary (chopped )
1 tsp Paprika
Salt & pepper
1 tbsp Vegetable oil
For the sauce:
2 tbsp Cranberry sauce
1 tbsp Golden syrup
2 tbsp Light soy sauce
1 tbsp bbq sauce
1 tsp Worcestershire sauce
- Preheat the oven to 180 C/160 fan/gas mark 4. Line a large baking tray with reusable silicone mat or baking paper.
- Prepare 3 bowls. The first one with flour, the second one with beaten eggs (or 100ml plant-based milk), and the third one with a mixture of panko breadcrumbs, rosemary, paprika, and a pinch of both salt and pepper.
- Place the whole Brussels sprouts into the bowl with the flour. Toss well to coat.
- Then dip the Brussels sprouts into the eggs (or plant-based milk) and finally into the breadcrumbs mixture.
- Spread the Brussels sprouts across the lined baking tray, and drizzle with a little vegetable oil. Bake in the oven for 30 minutes, until golden.
- While they're cooking, combine the cranberry sauce, golden syrup, bbq sauce, Worcestershire sauce and light soy sauce in a small bowl.
- Pour the sauce over the Brussels sprouts and gently toss to coat. Return to the oven and bake for 10 minutes.
- Serve warm. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days. To reheat, bake in the preheated oven at 18 C/160 fan/gas mark 4, for 6-7 minutes.
The crispy Brussels sprouts would be delicious on top of a salad or served alongside a comforting seasonal soup.
Looking For More Brussels Sprouts Recipes?
Give these a go!
Caramelised Brussels Sprouts with Miso Cream and Hazelnuts
Martyn Odell (aka Lagom Chef) whips up a delicious Brussels Sprout recipe after visiting Oddbox's growers at P C Thorolds. Sprouts love to be sauteed, there is no need to boil them first, if they are small chuck them straight in a pan, but if they are a little bigger chop them up. This recipe is perfect to load up a bit of toast with your spread, Brussels, nuts and enjoy!
Brussels Sprouts and Lemon Arancini
Try these fried balls stuffed with Brussels sprouts, parmesan (or nutritional yeast) and lemon risotto.
Leftover Brussels Sprouts Toastie
This cheese (or vegan cheese) melt-in-the-mouth Brussels sprouts toastie sandwich is a satisfying lunch that also helps minimise food waste. The mayonnaise and melted cheese filling makes it extra rich and creamy for a perfect, leftover fridge-raid lunch.