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Chili Brussel Sprouts

Crispy Chili Brussels Sprouts That Will Spice Up Your Dinner

Enjoy crispy, spicy, and vegan Chili Brussels Sprouts that are perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Other
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Panko Bread Crumbs Adds a crunchy texture; substitute with regular breadcrumbs if needed.
  • 1/2 cup Flour Provides structure to the batter; can be replaced with gluten-free flour.
  • 1/4 cup Corn Flour Aids in achieving a light batter; optional.
  • 2 tablespoons Chili Powder Offers heat and spice; adjust for desired spice level.
  • 1 teaspoon Garlic Powder Enhances overall flavor.
  • 1/2 teaspoon Salt Balances flavors; use kosher or sea salt.
For the Wet Mixture
  • 1 cup Almond Milk Acts as a dairy-free liquid.
  • 2 tablespoons Apple Cider Vinegar Helps curdle almond milk.
For the Brussels Sprouts
  • 1 pound Brussels Sprouts Main ingredient; provides nutrition and texture.
For the Sauce
  • 1/4 cup Vegan Butter Used in the sauce for creaminess.
  • 10 cloves Garlic Adds robust flavor to the sauce.
  • 1/4 cup Chili Sauce Provides the sauce's signature heat.
  • 2 tablespoons Soy Sauce Adds a savory umami flavor.
  • 2 tablespoons BBQ Sauce Contributes sweetness and depth of flavor.
  • 1 tablespoon Coconut Sugar Adds sweetness and depth.

Equipment

  • mixing bowl
  • baking tray
  • parchment paper
  • Pan
  • whisk
  • tongs

Method
 

Step-by-Step Instructions for Chili Brussels Sprouts
  1. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. In a mixing bowl, combine flour, corn flour, salt, chili powder, and garlic powder. Whisk until blended.
  3. In a separate bowl, mix almond milk with apple cider vinegar and let sit to curdle slightly.
  4. Trim the ends off the Brussels sprouts and wash thoroughly. Remove any dry leaves.
  5. Dip each Brussels sprout into the almond milk mixture, then roll in the dry batter mixture, and finally coat in panko breadcrumbs.
  6. Arrange the coated Brussels sprouts on the prepared baking tray and bake for approximately 15 minutes or until golden and crispy.
  7. Heat vegan butter in a pan over medium heat. Sauté chopped garlic until fragrant.
  8. Add chili sauce, soy sauce, BBQ sauce, and coconut sugar to the sautéed garlic. Stir until thickened.
  9. Once baked, toss the Brussels sprouts in the sauce until well-coated and serve immediately.

Notes

Serve immediately for best results. Adjust spice levels to your preference, and choose Brussels sprouts that are uniform in size for even cooking.