Brussel Sprout Bites

So I’ll admit as a kid the only reason I even had an interest in trying brussel sprouts was, because I thought they looked like mini heads of lettuce. I didn’t even have to be bribed by my parents I was just excited to eat mini heads of lettuce.

These are super easy to make and gluten free vegan of course!


1 bag frozen brussel sprouts or 2 heaping cups fresh

1/2 cup cashew parmesan ( cashew flour with onion and garlic powder, sea salt, black pepper, nutritional yeast or I use curry powder for cheesy flavors)

Garlic salt

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric powder

1/4 tsp sriracha seasoning

Few dashes cayenne pepper

1/2 cup gluten free bread crumbs

1 cup oat flour or gf flour blend

1/2 cup water

1/3 tsp salt

2 dashes pepper

Few dashes cayenne pepper


Preheat oven to 350 degrees.

Boil the brussel sprouts for 15 minutes.

Once cooked add to a bowl and season with garlic salt.

Set in fridge to cool.

Add the breadcrumbs to a bowl and add in the cashew parmesan and seasonings mix to combine.

In another bowl add the flour and water with salt, pepper, as bad cayenne pepper and whisk to combine.

Take brussel sprouts out of the fridge.

Dip each brussel sprout in the flour batter then coat in breadcrumbs then add to a baking sheet lined with parchment paper. I stuck a toothpick in each brussel sprouts to dip in the batter easier .

Once all the brussel sprouts are breaded baked for 15 to 20 minutes at 350 degrees.

Use dipping sauce of choice I used vegan ranch.


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