There’s something irresistibly delightful about the crunch of perfectly roasted Brussels sprouts, especially when they’re enveloped in a sweet and spicy glaze. I first created these Vegan Crispy Firecracker Brussels Sprouts during a casual dinner party, and they quickly became the star of the show! The crispy texture, paired with a tantalizing firecracker sauce, transformed what many consider a humble vegetable into a show-stopping dish.
In just 30 minutes, you’ll whip up this easy, healthy, and gluten-free recipe that’s perfect for satisfying your cravings without sacrificing flavor. Whether you’re looking for a captivating appetizer or a unique side dish, these Brussels sprouts will impress everyone at the table. So, come along as we prepare a veggie dish that proves healthy eating can be both exciting and delicious!
Why love Vegan Crispy Firecracker Brussels Sprouts?
Simplicity: This recipe is incredibly easy to follow, making it perfect for both kitchen novices and seasoned chefs alike.
Bold Flavor Profile: The sweet and spicy sauce enhances the already delicious Brussels sprouts, resulting in a dish that tantalizes the taste buds.
Health-Conscious Choice: Enjoy these crispy bites without guilt, as they are baked, vegan, and gluten-free, fitting seamlessly into any healthy lifestyle.
Crowd-Pleaser: Whether served at a dinner party or a weeknight meal, these Brussels sprouts are guaranteed to impress family and friends.
Quick Preparation: In just 30 minutes, you can create an exciting dish that holds its own as a main or side, saving you time while still delivering satisfaction.
Join me in whipping up these mouthwatering morsels that prove eating your veggies can be incredibly enjoyable!
Ingredients for Vegan Crispy Firecracker Brussels Sprouts
For the Batter
• Non-dairy Milk – Provides moisture and acts as a binding agent for the batter; almond, soy, or coconut milk are great alternatives.
• Rice Wine Vinegar – Adds acidity to balance the flavors in both the batter and the sauce; apple cider vinegar works in a pinch.
• All-Purpose Flour – Creates the base for the batter, giving the sprouts a delicious crust; gluten-free flour can replace it for a gluten-free version.
• Corn Starch – Enhances the crispiness in the batter; additional flour can be used if necessary.
• Soy Sauce – Adds a salty depth of flavor to both the batter and sauce; substitute with coconut aminos for a soy-free option.
• Sriracha – Brings essential heat to the batter and sauce for that firecracker flavor; adjust to your spice preference.
For the Crunchy Coating
• Panko Bread Crumbs – Provides a delightful crunch to the Brussels sprouts; ground almonds or crushed cornflakes can be used for a gluten-free option.
For the Brussels Sprouts
• Brussels Sprouts – The star ingredient that offers a hearty and nutritious base; always opt for fresh sprouts for the best flavor.
For the Sauce
• Brown Sugar – Balances the spiciness in the sauce with sweetness; coconut sugar is a refined sugar-free alternative.
How to Make Vegan Crispy Firecracker Brussels Sprouts
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Preheat the oven. Set your oven to 425°F (220°C) so it’s hot and ready to give your Brussels sprouts that perfect crispy texture.
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Whisk the batter. In a small bowl, mix together the non-dairy milk and rice wine vinegar. Let it sit for a few minutes to activate while you prepare the dry ingredients.
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Combine the dry ingredients. In a large bowl, whisk together all-purpose flour and corn starch. Gradually blend in the milk mixture, soy sauce, and sriracha to create a smooth batter.
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Prepare the panko. Pour panko bread crumbs into a separate shallow bowl, setting it aside for that delightful crispy coating.
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Trim and coat the Brussels sprouts. Halve the larger Brussels sprouts for even cooking and then dip each sprout into the batter, followed by a generous coating of panko. Arrange them on a greased baking sheet.
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Bake the sprouts. Lightly spray the tops with more cooking spray and bake them for 10 minutes. Then, flip the sprouts and continue baking for an additional 7-10 minutes until they turn golden and crispy.
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Simmer the sauce. In a saucepan, combine sriracha, brown sugar, rice wine vinegar, and soy sauce. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
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Toss and serve. Once your Brussels sprouts are crispy, toss them in the sweet and spicy sauce. Serve immediately, and watch them disappear!
Optional: Garnish with sesame seeds for an added crunch and aesthetic appeal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Crispy Firecracker Brussels Sprouts are perfect for meal prep enthusiasts! You can prep the Brussels sprouts and batter up to 24 hours in advance. Simply clean, trim, and coat the sprouts in the batter, then place them on a greased baking sheet, covering them with plastic wrap to prevent drying out. When you’re ready to serve, bake them directly from the fridge for a crispy treat that tastes just as fresh! The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Just give it a quick reheat on the stove before tossing with the sprouts for a hassle-free, flavorful meal.
What to Serve with Vegan Crispy Firecracker Brussels Sprouts?
Creating a complete meal around these tantalizing Brussels sprouts is both easy and delicious!
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Fluffy Quinoa: Adding fluffy quinoa offers a nutty texture that balances the spicy and sweet elements of the Brussels sprouts beautifully. Serve them side by side for a wholesome vegan dinner experience.
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Garlicky Green Beans: The freshness and slight crunch of green beans tossed in garlic complements the crispy bites, creating a medley of delightful flavors and colors on your plate.
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Creamy Avocado Salad: A vibrant salad with creamy avocado, ripe tomatoes, and a zesty dressing provides a cooling effect that perfectly contrasts the bold flavors of the Brussels sprouts.
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Coconut Rice: The subtle sweetness and creamy texture of coconut rice harmonize with the spicy sauce, making every bite of this dish an adventure! Mix in some cilantro for added flair.
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Spicy Roasted Cauliflower: Continue the theme of bold flavors with spicy roasted cauliflower, which echoes the firecracker sauce and keeps the heat alive in your meal.
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Crisp Cucumber Pickles: These tart and refreshing pickles can cut through the richness of the sauce, adding brightness and crunch to balance the spiciness of the dish.
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Chilled Sparkling Water: Refresh yourself with a glass of chilled sparkling water infused with lemon or lime. The bubbles brighten the palate and enhance the overall dining experience.
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Dark Chocolate Mousse: Finish the meal on a sweet note with a velvety dark chocolate mousse for dessert. Its rich flavor contrasts with the spiciness from the Brussels sprouts, leaving you completely satisfied!
Expert Tips for Vegan Crispy Firecracker Brussels Sprouts
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Cut for Even Cooking: Ensure larger Brussels sprouts are halved to promote even cooking; small ones can remain whole for variety.
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Adjust Spice Level: Modify the amount of sriracha in your sauce according to your heat preference; start with less if you’re unsure.
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Maximize Crispiness: Coat Brussels sprouts generously with panko and ensure they are spaced out on the baking sheet to avoid steaming.
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Keep an Eye on Baking: Watch the sprouts closely towards the end of baking; oven times may vary, and you want them golden and crispy without burning.
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Serve Fresh for Best Flavor: Enjoy these Vegan Crispy Firecracker Brussels Sprouts immediately after tossing in the sauce for optimal texture and taste.
Variations & Substitutions for Vegan Crispy Firecracker Brussels Sprouts
Get creative with your cooking by customizing these delicious Brussels sprouts to suit your palate!
- Maple Syrup: Swap brown sugar for maple syrup to add a warm, rich sweetness to the sauce.
- Buffalo Sauce: Replace the sweet and spicy sauce with buffalo sauce for a fiery twist that packs a punch. It’ll energize your taste buds!
- Garlic Powder: Add a dash of garlic powder to the batter for an aromatic flavor kick that complements the spicy notes perfectly.
- Coconut Aminos: Use coconut aminos instead of soy sauce for a soy-free version that still delivers on savoriness.
- Nutty Crunch: Replace panko crumbs with ground almonds or crushed cornflakes for a gluten-free twist while maintaining a fantastic crunch.
- Cayenne Pepper: For an added heat level, sprinkle in some cayenne pepper; balance the spicy sauce with more sweetness if needed.
- Sesame Oil: Add a tablespoon of toasted sesame oil to the batter for a nutty flavor that elevates the overall dish.
- Herb Infusion: Toss in fresh herbs like parsley or cilantro right before serving for a bright, refreshing finish that adds flavor and color.
Feel free to mix and match based on what you have on hand and your flavor cravings—your culinary adventure awaits!
How to Store and Freeze Vegan Crispy Firecracker Brussels Sprouts
Room Temperature: Vegan Crispy Firecracker Brussels Sprouts are best enjoyed fresh. If necessary, they can be left out at room temperature for up to 1 hour before serving.
Fridge: Cool the sprouts completely before placing them in an airtight container. They will stay fresh for up to 3 days in the refrigerator; be mindful that the crispiness may diminish.
Freezer: For longer storage, freeze baked Brussels sprouts on a baking sheet before transferring them to a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To regain that delightful crunch, reheat the sprouts in the oven at 400°F (200°C) for about 10 minutes, ensuring they are crispy and warm before serving.
Vegan Crispy Firecracker Brussels Sprouts Recipe FAQs
What’s the best way to select fresh Brussels sprouts?
Absolutely! When choosing Brussels sprouts, look for ones that are firm and compact with vibrant green color. Avoid any with dark spots or yellowing leaves, as these are signs of aging. The smaller the sprouts, the sweeter they tend to be, so go for those if you can find them!
How should I store leftover Brussels sprouts?
Very! Allow your Vegan Crispy Firecracker Brussels Sprouts to cool completely. Then, transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. Just keep in mind that they’ll lose some of their crispiness over time. To revive them, a quick reheat in the oven is highly recommended!
Can I freeze cooked Brussels sprouts?
Yes, you can! To freeze your Vegan Crispy Firecracker Brussels Sprouts, place the baked sprouts on a baking sheet in a single layer and freeze for about 1-2 hours, or until solid. Once frozen, transfer them into a freezer-safe bag or container. They can last up to 2 months in the freezer. To reheat, bake them at 400°F (200°C) for about 10 minutes until crispy again.
What if my Brussels sprouts aren’t crispy after baking?
If you find that your Vegan Crispy Firecracker Brussels Sprouts aren’t as crispy as you’d like, there are a few steps to consider. First, ensure that they were evenly coated with panko and spaced out properly on the baking sheet to avoid steaming. You can also try leaving them in the oven for an extra few minutes at the end of the baking time to achieve that perfect crisp. If they are still not crispy enough, consider a quick broil (2-3 minutes) to add crunch, just keep a close eye on them to avoid burning.
Are there any common allergens in this recipe?
Definitely! This recipe contains soy, gluten (from all-purpose flour and panko), and potential allergens from substitutes like almond or coconut milk. If you’re cooking for someone with allergies, opt for gluten-free flour and panko, and coconut aminos instead of soy sauce to ensure a safe meal for everyone. Always make sure to check ingredient labels for hidden allergens.
Vegan Crispy Firecracker Brussels Sprouts with Sweet & Spicy Sauce
Ingredients
Equipment
Method
- Preheat the oven. Set your oven to 425°F (220°C).
- Whisk the batter. In a small bowl, mix together the non-dairy milk and rice wine vinegar.
- Combine the dry ingredients. In a large bowl, whisk together all-purpose flour and corn starch.
- Prepare the panko. Pour panko bread crumbs into a separate shallow bowl.
- Trim and coat the Brussels sprouts. Halve larger Brussels sprouts and dip each into the batter, followed by panko.
- Bake the sprouts. Lightly spray the tops and bake for 10 minutes, then flip and bake for another 7-10 minutes.
- Simmer the sauce. In a saucepan, combine sriracha, brown sugar, rice wine vinegar, and soy sauce.
- Toss and serve. Once crispy, toss the Brussels sprouts in the sauce and serve immediately.