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–+ servings
Chili Brussel Sprouts

Spicy Chili Brussels Sprouts for a Flavorful Vegan Treat

These Chili Brussels Sprouts are a spicy, crispy, and guilt-free delight that will leave everyone reaching for seconds!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Panko bread crumbs For a crunchy exterior; use regular breadcrumbs if needed.
  • 1 cup Flour Provides structure for the batter; chickpea flour is a great gluten-free option.
  • 1/2 cup Corn flour Enhances the crispiness; substitute with arrowroot or more all-purpose flour.
  • 1 tbsp Chili powder Adds heat and flavor; adjust to suit your spice preference.
  • 1 tsp Garlic powder Contributes savory depth; fresh garlic can be used as an alternative.
  • 1 tsp Salt Enhances flavor; keep it to taste.
  • 1 cup Almond milk Acts as a plant-based binder for the batter; oat or soy milk are good substitutes.
  • 1 tbsp Apple cider vinegar Adds tang and helps curdle almond milk; lemon juice can work as a substitute.
For the Brussels Sprouts
  • 1 lb Brussels sprouts The main vegetable, providing nutritional fiber and flavor; substitutions are not recommended.
  • 2 tbsp Vegan butter (or margarine) For sautéing garlic and enriching flavor; coconut oil is a great alternative.
  • 3 cloves Garlic cloves Adds aromatic flavor to the sauce.
For the Sauce
  • 1/2 cup Chili sauce Main flavor component in the sauce, providing heat; adjust based on your heat preference.
  • 2 tbsp Soy sauce Contributes savory umami flavor; tamari is perfect for a gluten-free option.
  • 1/4 cup BBQ sauce Adds sweetness and flavor complexity; ensure it’s vegan.
  • 1 tbsp Coconut sugar Provides sweetness to balance the spice; brown sugar or maple syrup can be substituted.

Equipment

  • Oven
  • Baking Tray
  • mixing bowl
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your baking tray with parchment paper.
  2. In a mixing bowl, combine the flour, corn flour, chili powder, garlic powder, and salt until evenly blended.
  3. In a separate bowl, stir almond milk and apple cider vinegar together and let sit for about 5 minutes.
  4. Wash and trim the Brussels sprouts, cutting them in half if medium-to-large.
  5. Dip each Brussels sprout into the batter and then roll it in panko bread crumbs before placing it on the baking tray.
  6. Bake the Brussels sprouts in the preheated oven for about 15 minutes or until golden brown and crispy.
  7. While the sprouts are baking, heat a tablespoon of vegan butter in a skillet and sauté the chopped garlic for 2-3 minutes until fragrant.
  8. Add the chili sauce, soy sauce, BBQ sauce, and coconut sugar into the skillet with the sautéed garlic and let simmer for about 5 minutes.
  9. Once the Brussels sprouts are baked, toss them in the skillet with the sauce until well coated and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 600mgFiber: 7gSugar: 6gVitamin A: 500IUVitamin C: 100mgCalcium: 100mgIron: 2mg

Notes

Ensure Brussels sprouts are thoroughly washed and dry before coating. Space the coated sprouts on the baking tray for even crispiness. Serve immediately after tossing them in sauce for maximum crunch.

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