Brussel Sprouts are the Marmite of the vegetable world. You have lovers and haters. Well guys, if you’re a lover, like me, you’re going to adore this crispy brussel sprouts recipe.
How do you like your sprouts? Buttered and boiled, roasted and crisp or shredded in a slaw? There’s so many ways to make sprouts taste seriously good. But if you’ve been traumatised by the overboiled numbers of yesteryear, give this crispy sprouts recipe a go. It’s super easy to make and a perfect vegan side option for your Christmas table this year.
How to make Crispy Brussel Sprouts
I have some top tips to making the perfect crispy brussel sprouts:
Shred or chop your sprouts – I shredded the sprouts in a food processor for optimum crispness but if you prefer you can half or quarter them too. To get all those lovely crispy bits I tossed the shredded sprouts in a very simple sugar free coconut aminos and toasted sesame oil dressing and massaged it in with my hands.
Use enough oil – make sure your sprouts are coated in enough oil or dressing. If not they will be dry and not as crisp.
What is coconut aminos?
Coconut aminos is made from the sap of the coconut tree and is low sodium alternative to soya sauce or Tamari. Like Tamari, coconut aminos is also gluten free.
I like to use Coconut Merchant because their coconut aminos is made from just coconut sap and salt, meaning it’s also sugar free. I love to use coconut aminos in salad dressings, marinades and stir fries as it adds a special flavour of sweet and salty without needing to add a sugar alternative or sweetener.
How to serve this crispy brussel sprouts recipe
These roasted sprouts are delicious served warm as a side dish but for something extra special, I recommend adding in some roasted pumpkin or, if you’re not vegan, some crisped chorizo or pancetta.
Shredded Crispy Brussel Sprouts with Chestnuts
Ingredients
- 500 g brussel sprouts
- 2 tbsp coconut oil or olive oil (I like Coconut Merchant)
- 1 tbsp toasted sesame oil
- 1.5 tsp coconut aminos I like Coconut Merchant
- Good pinch of Pink Himalayan or sea salt, or to taste
- 180 g vacuum packed chestnuts I like Merchant Gourmet
To serve
- 15 g fresh parsley, chopped
- 1 tbsp sesame seeds
Method
- Preheat the oven to 220C / 200fan.
- Remove the stalks and bruised leaves from the brussel sprouts.
- Shred the sprouts in a food processor or slice into thin strips.
- Place the shredded sprouts on a non stick baking tray, toss with the oils, coconut aminos and salt and toss to combine, massaging in with your hands.
- Bake in the oven for 10 - 15 minutes until crispy, or to your liking. Stir once half way through cooking.
- Chop the cooked chestnuts into chunks. I used the vacuum packed 100% pure chestnuts.
- Toss the sprouts with the chestnut and serve with optional chopped parsley.
