Ingredients
- 1 pound Brussels sprouts (16 ounces / 463g), trimmed
- ¼ cup (60ml) water
- 5 tablespoons (47g) panko breadcrumbs
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Pinch black pepper
- ¼ cup + 1 tablespoon (45g) all-purpose flour
- ½ cup (120ml) unsweetened, unflavored nondairy milk
- Spray oil
- 2 teaspoons (10g) vegan mayonnaise
- 2 teaspoons (10g) Peri Peri sauce
- ¼ teaspoon garlic powder (for dip)
Instructions
- Preheat oven to 425°F (218°C).
- Place trimmed Brussels sprouts in a microwave-safe bowl with ¼ cup water. Cover and microwave for 3–5 minutes until softened. Drain excess water.
- Using a flat-bottomed glass, gently smash each Brussels sprout.
- In a shallow dish, mix panko breadcrumbs, garlic powder, salt, and pepper.
- Dredge each sprout in flour, then dip into nondairy milk, then press into breadcrumb mixture to coat.
- Place breaded Brussels sprouts on a baking sheet. Generously spray with oil.
- Bake for 13–15 minutes or until golden brown and crispy.
- While baking, combine vegan mayonnaise, Peri Peri sauce, and garlic powder in a small bowl to make the dipping sauce.
- Serve the crispy sprouts with the dipping sauce. Garnish with coarse sea salt and fresh oregano if desired.
Notes
- Microwaving the Brussels sprouts before baking ensures they are tender inside.
- For extra crispiness, flip sprouts halfway through baking.
- Peri Peri sauce can be swapped with sriracha or your favorite hot sauce.
- Serve immediately for the best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
