This crispy brussels sprouts recipe is completely vegan – no egg dipping necessary. The over fried brussels sprouts are dipped in aquafaba, then panko, then baked until crispy. Oven fried!
Crispy. Crunchy. Golden brown. No frying necessary. Egg free. Brussels sprouts! We have surpassed what I thought was possible with these little mini cabbages and we have entered new territory. I think these technically count as oven fried brussels sprouts.
I keep thinking we'll run out of new ways to make brussels sprouts. But we haven't yet. And there's no stopping us now. All of the brussels sprouts! All of the ways! I also keeping thinking that I'll eventually have an official favorite brussels sprouts recipe. But that hasn't happened yet either. DARN – guess I'll just have to keep trying. ;)
In the meantime, this recipe is my -new- favorite way to eat brussels sprouts. We've eaten these 3 times in the past week and I fall deeper in love every time. They're delicious as a brussels sprout side dish, or in lettuce wraps, or doused in a sticky sweet sauce. They're just damn good.
And, wait for it... THEY'RE EASY! Whip the aquafaba (which is just the liquid from a can of chickpeas) and whisk the breading in two separate bowls. Then dip brussels sprouts in the aquafaba, then coat in the breading. Bake for 30 minutes and enjoy the crispiest brussels sprouts your mouth ever did taste.
With that all being said, I'm going to finish off the sheet pan of these and get packing. We're heading out for a little midweek camping getaway. Temps are gonna be in the 70's and the sun is gonna be out. Helllllooooo, spring!
When you make these crispy oven fried brussels sprouts, share a picture on your Instagram and tag us! We've been sharing some awesome reader creations in our stories lately. AND/OR leave a comment below telling us whatcha think. I'll love you either way!Print