This crispy brussels sprouts recipe is completely vegan – no egg dipping necessary. The brussels sprouts are dipped in aquafaba, then panko, then baked until crispy. Oven fried!

Crispy Oven Fried Brussels Sprouts with Sweet and Spicy Sauce [Vegan, Gluten-Free]

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Cooking Time



Brussels sprouts:

  • 1/2 cup gluten free panko
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • aquafaba – liquid from 1-15 0z. can of chickpeas
  • 2 cups brussels sprouts, halved

Sweet and Spicy Sauce:

  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon sriracha
  • 1 teaspoon rice wine vinegar


  1. Preheat oven to 425ºF and line a baking sheet with parchment.
  2. In a small bowl, whisk together panko, salt, paprika and pepper.
  3. In a separate bowl, pour in the liquid from the chickpeas. Using an immersion blender or hand mixer, beat until it becomes foamy and frothy. You can use a whisk if necessary, but it will take longer.
  4. Dip brussels sprouts in the aquafaba and then toss in the breading mix. Place face down on the baking sheet and bake for 22-25 minutes, removing from the oven to flip halfway.
  5. Remove from oven and enjoy!
  6. For the sauce, add all sauce ingredients to a small mason jar and shake to combine. You can also whisk everything together in a bowl.


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