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Crispy Oven Fried Brussels Sprouts
The Fitchen

Crispy Oven Fried Brussels Sprouts

5 from 6 votes
This crispy brussels sprouts recipe is completely vegan – no egg dipping necessary. The brussels sprouts are dipped in aquafaba, then panko, then baked until crispy. Oven fried!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 cups brussels sprouts
Course: Side Dish
Cuisine: American
Calories: 335
Ingredients Method

Ingredients
  

  • 1/2 cup gluten free panko
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • aquafaba – liquid from 1-15 0z. can of chickpeas
  • 2 cups brussels sprouts halved
Optional Sweet and Spicy Sauce
  • 2 Tablespoons tamari or soy sauce
  • 2 Tablespoons olive oil
  • 2 Tablespoons maple syrup or honey
  • 1 Tablespoon sriracha
  • 1 teaspoon rice wine vinegar

Method
 

  1. Preheat oven to 425º and line a baking sheet with parchment.
  2. In a small bowl, whisk together panko, salt, paprika, and pepper.
  3. In a separate bowl, pour in the liquid from the chickpeas. Using an immersion blender or hand mixer, beat until it becomes foamy and frothy. You can use a whisk if necessary, but it will take longer and your arm will get SUPER tired. *See below for pictures of this process.*
  4. Dip brussels sprouts in the aquafaba and then toss in the breading mix. Place face down on the baking sheet and bake for 22-25 minutes, removing from the oven to flip halfway.
  5. Remove from oven and enjoy!
For the Sauce
  1. Add all sauce ingredients to a small mason jar and shake to combine. You can also whisk everything together in a bowl.