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    Home » Recipes » Vegan Recipes

    Cornmeal Crusted Brussels Sprouts

    Published: Jan 30, 2019 · Modified: Apr 19, 2023 by Dianne · This post may contain affiliate links

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    Baked Cornmeal Crusted Brussels Sprouts are a terrific appetizer for date night or dinner parties. They’re a great snack for Netflix binging sessions, too! Even if you think you don't like Brussels sprouts, give this recipe a try. I think you'll find that this is the best way to cook them! Cornmeal Crusted Brussels Sprouts are vegan, gluten-free, oil-free, and easy to make!

    cornmeal crusted brussels sprouts in dish with dip and text overlay

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    Cornmeal Crusted Brussels Sprouts

    A few months ago, I had lunch with some of my fellow Main Street Vegan Academy alumni at Candle Café West in New York City. Most people at the table just ordered a main course, but I was really hungry, and the appetizer section of the menu was calling out to me. Specifically, the Cornmeal Crusted Brussels Sprouts with Almond Cheese. I really don’t have much willpower when the words “cornmeal crusted” are used.

    The coated sprouts were crisped to perfection and sprinkled with almond parmesan. They were so good that I could have ordered a second plate and made that my meal.

    Like me, Dennis loves Brussels sprouts, and he was a little jealous when I told him about them. Because I didn’t want him to feel left out, I recreated them at home. And he enjoyed the homemade version just as much as I did my plate at Candle Café West.

    Cornmeal Crusted Brussels Sprouts on plate with fork

    Homemade Cornmeal Crusted Brussels Sprouts

    I’ve blanched my sprouts in this recipe. The sprouts in the appetizer at Candle were a little on the tough side, so I’ve blanched mine to soften them. Blanching is simply flash cooking vegetables in boiling water and then immediately cooling them down in a bath of ice water.

    I have no idea how the chefs at Candle got the cornmeal to stick to the sprouts when they made them. In my homemade version, I’ve used a mixture of chickpea flour and cornmeal. Eggs are often used in non-vegan batter recipes, and I often use chickpea flour in the place of eggs in recipes, so a chickpea flour batter seemed like a good choice. And it works!

    Dipping Cornmeal Crusted Brussels Sprouts in ranch dressing

    After I dipped sprouts in the chickpea flour batter, I dredged them through cornmeal mixed with some spices. A trick I’ve found when battering and dredging food like this is to use one hand for the wet mixture and the other for the dry mixture. So, I placed the sprouts in the chickpea batter with my right hand and then placed them in the cornmeal mixture. I then used my left hand to make sure the sprouts were thoroughly coated with the cornmeal.

    These Cornmeal Crusted Brussels Sprouts can be made in either your oven your air fryer. If your air fryer is on the smaller side, you may need to make them in batches.

    Cornmeal Crusted Brussels Sprouts ingredients
    blanching Brussels sprouts

    Making Cornmeal Crusted Brussels Sprouts

    This recipe can be made in just a few easy steps!

    • First, you blanch the Brussels sprouts.
    • Next, you coat them in a chickpea flour batter and dip them in a cornmeal mixture.
    • Then, you bake them in your oven or cook them in your air fryer.
    • Finally, you sprinkle them with a little vegan parmesan. Serve and enjoy!

    If you’re using your oven, cook for 20-25 minutes or until the sprouts are crispy and golden brown. If you’re using your air fryer, cook on 400° for 10-13 minutes. With both cooking methods, the sprouts need to be flipped at the halfway point.

    dipping brussels sprouts in cornmeal
    Cornmeal Crusted Brussels Sprouts in the air fryer
    Cornmeal Crusted Brussels Sprouts on baking sheet fresh from the oven

    Serving Your Sprouts

    In addition to being a great appetizer, Cornmeal Crusted Brussels Sprouts are a great snack, too! They can also be served as a side dish at dinner.

    Since Candle Café’s sprouts were sprinkled with non-dairy parmesan, I’ve been serving mine with my Walnut Parmesan. These sprouts are terrific when served with a dipping sauce. Serve them with any of these dips:

    • Ranch Dressing
    • Maple Mustard Dressing
    • Lemon Tahini Dressing
    • Vegan Buttermilk Dressing
    cornmeal crusted brussels sprouts in dish with dip
    Cornmeal Crusted Brussels Sprouts sprouts

    Cornmeal Crusted Brussels Sprouts

    Dianne
    Cornmeal Crusted Brussels Sprouts are a terrific appetizer for date night or dinner parties. They’re a great snack for Netflix binging sessions, too! They’re gluten-free and oil-free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Servings 6 servings
    Calories 245 kcal

    Ingredients
      

    • ½ cup non-dairy milk
    • ½ cup chickpea flour
    • 1 cup cornmeal
    • 1 tablespoon nutritional yeast flakes
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 1 pound brussels sprouts trimmed and cut in half
    • ¼ cup Walnut Parmesan
    • You’re favorite dipping sauce, for serving

    Instructions
     

    • If you’re using your oven, preheat it to 400°F and line a baking sheet with parchment paper.
    • To blanch the Brussels sprouts, bring a large pot of water to a boil, and have a large bowl of ice water ready. Cook the sprouts in the boiling water for 5 minutes. Remove them from pot with a slotted spoon and place them in the ice water to keep them from cooking. After a few minutes, remove them from the ice water and blot them dry.
    • In a shallow bowl, mix together the chickpea flour and non-dairy milk. Let the mixture sit for a few minutes to thicken slightly.
    • In another shallow bowl, mix together the cornmeal, nutritional yeast, onion powder, garlic powder, sea salt, and pepper.
    • Dip each sprout in the chickpea flour mixture, then dredge them through the cornmeal mixture.
    • Place the sprouts on the baking sheet if you’re using your oven or in the basket of your air fryer, if you’re air frying them. Be sure to leave a little room between them so they don’t stick together.
    • If you’re using your oven, cook for 20-25 minutes or until the sprouts are crispy and golden brown. If you’re using your air fryer, cook on 400° for 10-13 minutes. With both cooking methods, the sprouts need to be flipped at the halfway point.
    • Remove from the oven and place in a serving dish. Sprinkle with the vegan parmesan. Serve with your favorite dipping sauce.
    Calories: 245kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Cornmeal Crusted Brussels Sprouts, jalapeno poppers, potato skins

    Other appetizer recipes you might enjoy include:

    • Spinach Dip Potato Skins
    • Buffalo Potato Nuggets
    • Tomato Tartlets with Spinach Pesto
    • Jalapeno Poppers
    Vegan Jalapeno Poppers

     

    « French Mustard Seitan
    Vegan Lasagna Roll Ups »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Robyn

      January 30, 2019 at 8:28 pm

      At what point do u use the milk? Y

    2. Dianne

      January 31, 2019 at 9:45 am

      Hi Robyn, It's used it step 3 with the chickpea flour. I hope you enjoy it!

    3. Barbara Rozenburgh

      February 08, 2019 at 9:56 am

      Yummy, these little nuggets are scrumptious...they remind me of when I used to eat fried oysters...one of the best recipes I’ve made. I sprayed a little coconut oil on them last 10 minutes in oven to brown.
      Thankyou so much for this tasty and nutritious recipe Dianne

    4. Dianne

      February 08, 2019 at 6:30 pm

      I'm so glad you liked them, Barbara!

    5. Chrissy

      July 24, 2019 at 6:13 pm

      5 stars
      I have never seen a recipe like this before! I immediately had to try it, and loved it!! I almost always double the nutritional yeast so I used 2 TBSP, and they tasted amazing.

    6. Dianne

      July 25, 2019 at 9:10 am

      I'm so glad you enjoyed it, Chrissy!

    7. Melissa K.

      October 26, 2020 at 5:51 pm

      Do you think this would work for mushrooms? Other vegetables.?

    8. Dianne

      October 27, 2020 at 4:25 pm

      Hi, Melissa. I've used the recipe to make okra, and it worked really well. I'm not sure if it will work with mushrooms, because of their texture. The batter might not stick. You can give it a try and let me know if it works.

    9. Melissa K.

      October 27, 2020 at 11:41 pm

      Thank you Diane! I’ll let you know!

    10. Melissa

      October 28, 2020 at 9:39 pm

      `Made portobello mushroom burgers from FOK magazine.Hubby and I both really like the crusts, made with your batter plus cornmeal. Next use smaller mushroom, too. Thank you for this!

    11. Dianne

      October 29, 2020 at 1:07 pm

      I'm so glad it worked!

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