Your snacking game is about to get a major upgrade! We couldn’t be more serious – these crispy, poppable, flavor-bursting bites will become a staple in your house. And the best part? You won’t feel an ounce of guilt if you eat them all. After all, they are just brussel sprouts.
That’s right. These spicy bites are really our most-loved brussel sprouts, just dressed up a bit. By using a simple wet batter with Milkadamia milk (now on sale!!) and panko, they get super crispy in the oven while they bake. Once they are tossed in a quick garlic buffalo sauce, you just won’t be able to keep your hands off of them.
So let’s recap – this dish is:
- spicy and flavorful
- mouthwatering
- baked, not fried
- made with simple ingredients
- vegan
- slightly addictive
What’s not to love?!
Ingredients
1 cup Milkadamia milk
1 tsp. apple cider vinegar
3/4 cup all purpose flour
1/2 cup corn starch
1 tsp. salt
2 tsp. hot sauce
About 1 lb. brussels sprouts
3 cup panko bread crumbs
Garlic Buffalo Sauce –
1 cup hot sauce
1/2 cup vegan butter
1 tbsp. agave syrup
1 tsp. soy sauce (or Tamari)
8 cloves garlic, roughly chopped
Instructions
If you’re ready to take your brussel sprout game up a notch, head to Rabbit and Wolves for the full recipe!
