If you’re on the hunt for a fresh twist on a classic favorite, you’ve got to try this Baked Brussels Sprouts Latkes Recipe. It’s everything you love about traditional latkes—crispy, savory, and delicious—but with the added goodness of Brussels sprouts and a healthy, baked finish. Trust me, once you try these, they’ll quickly become a family favorite (in fact, my crew asks for them on repeat!). So grab your veggies and let’s get cooking!
Why You’ll Love This Recipe
- Healthy & Nutritious: These baked latkes pack in Brussels sprouts, full of fiber and vitamins, without the guilt of frying.
- Crispy Perfection: Baking instead of frying creates a wonderful golden crust that’s just as crunchy and satisfying.
- Super Easy to Make: With just a handful of simple ingredients and no complicated steps, it’s perfect for weeknight dinners or holiday treats.
- Versatile Flavor: A touch of red pepper flakes gives it just the right kick, but you can easily adjust the spices to your liking.
Ingredients You’ll Need
The magic here lies in fresh Brussels sprouts paired with sweet onion and a few pantry staples that help bind and flavor the latkes without overpowering their natural taste. I always recommend fresh, firm Brussels sprouts — their flavor really shines through when shredded.
- Brussels sprouts: Look for bright green, firm ones with tight leaves—they shred beautifully and taste sweetest when fresh.
- Sweet onion: Adds a mellow, balancing sweetness to contrast the slightly bitter sprouts.
- Oat flour: A great gluten-free binder that keeps latkes light and crisp.
- Sea salt: Coarse salt helps bring out the natural flavors.
- Baking soda: A tiny amount helps achieve that lovely lightness and crispiness.
- Red pepper flakes: Adds just enough heat without overwhelming—feel free to dial this up or down.
- Eggs: Your classic binder that holds everything together.
- Avocado oil: Perfect for brushing on top to promote crispiness with a neutral, healthy fat.
Variations
I love tweaking this Baked Brussels Sprouts Latkes Recipe depending on the season or my mood—it’s so easy to customize! Don’t hesitate to make it your own by swapping in ingredients or adding your favorite flavors.
- Cheesy twist: I sometimes sprinkle in a bit of finely grated Parmesan or goat cheese right into the batter for a rich, savory boost my family goes crazy for.
- Spicy upgrade: If you like heat, I’ve added a pinch of cayenne or even a bit of chopped jalapeño with great results.
- Gluten-free swaps: While oat flour works perfectly, you can also use almond flour or chickpea flour if you prefer.
- Herby fresh: Adding chopped fresh herbs like thyme, rosemary, or dill really gives these latkes a new aromatic depth.
How to Make Baked Brussels Sprouts Latkes Recipe
Step 1: Prep and Shred Your Veggies
First, preheat your oven to 450°F and line two large rimmed baking sheets with unbleached parchment paper—this helps prevent sticking and keeps clean-up easy. Then, using a food processor fitted with a shredding disc, pulse your Brussels sprouts and sweet onion until finely shredded. This quick shredding creates a perfect texture—the latkes crisp up nicely without being greasy or heavy. If you don’t have a food processor, a box grater works too, just be careful with your fingers!
Step 2: Mix in the Magic Ingredients
Transfer the shredded veggies to a large bowl and sprinkle oat flour, baking soda, sea salt, and red pepper flakes on top. Mix everything together well so that the flour coats the strands evenly. Then whisk your eggs in a separate bowl and add them into the mixture, stirring until the batter is well combined and sticky—this ensures your latkes hold their shape during baking.
Step 3: Form and Bake Your Latkes
Using a cookie scoop or a large spoon, drop about 2 tablespoons of the batter onto the prepared baking sheets—aim for about 24 small latkes total. Flatten each slightly with a spatula so they’re about ¼-inch thick, then brush the tops lightly with avocado oil. This little touch is the key to getting that irresistible golden crisp on top without frying. Bake for 12 minutes, then carefully flip each latke over (I use a thin spatula for this) and bake an additional 10 minutes until both sides are golden and crispy. You’ll love the aroma in your kitchen!
Step 4: Serve and Enjoy!
Once baked, these latkes are best enjoyed right away—crispy on the outside, tender on the inside, with a perfect balance of flavors. If you make them ahead, don’t worry; I’ll share how I reheat them to keep that crispy texture later on.
Pro Tips for Making Baked Brussels Sprouts Latkes Recipe
- Dry Brussels Sprouts: After shredding, I like to gently squeeze the mixture with a clean kitchen towel to remove excess moisture—this helps the latkes crisp up better in the oven.
- Even Thickness: Flattening each latke to about the same thickness ensures they cook evenly, so no half-raw centers!
- Watch the Flip: Flip carefully with a wide spatula to keep the latkes intact—you don’t want to lose any halves.
- Use Parchment Paper: Trust me, parchment makes clean-up so much easier and keeps your latkes from sticking.
How to Serve Baked Brussels Sprouts Latkes Recipe
Garnishes
I love topping these latkes with a generous dollop of sour cream or Greek yogurt and a sprinkle of fresh chives or dill for a pop of color and tang. Sometimes, I add a drizzle of honey or maple syrup to play off the slight bitterness of Brussels sprouts—it’s surprisingly delicious!
Side Dishes
These latkes pair beautifully with anything from simple roasted chicken or salmon dinners to a crisp green salad for a lighter meal. When I serve them for brunch, I love adding avocado slices and a poached egg on the side.
Creative Ways to Present
For holiday gatherings, I like to arrange these latkes on a festive platter with assorted dips—think spicy mustard, herbed yogurt, or even a tangy cranberry relish for a fun twist. Stacking them like little towers with fresh herbs sprinkled on top makes an eye-catching presentation your guests will love.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the refrigerator for up to 3 days. When cooled, I like to layer the latkes with parchment paper in between to prevent them from sticking together and losing their crispness.
Freezing
If you want to freeze these latkes, lay them single-layer on a baking sheet first and freeze until solid—this prevents clumping later. Then transfer them to a freezer-safe bag or container and use within 2 months. This trick saved me on busy weeknights more times than I can count!
Reheating
To reheat, pop your latkes back in a preheated 450°F oven for 10-15 minutes and they’ll crisp up almost like fresh. I avoid the microwave because it makes them soggy, and trust me, the oven method keeps them just as delicious as when you first baked them.
FAQs
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Can I make these latkes vegan?
Absolutely! To make this Baked Brussels Sprouts Latkes Recipe vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg) and use a plant-based oil for brushing. The texture may be slightly different but still delicious.
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Why bake instead of frying latkes?
Baking makes this recipe healthier by cutting down on oil, but still delivers a crispy texture. It’s less messy and quicker since you can bake multiple latkes at once without juggling hot oil.
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Can I use regular flour instead of oat flour?
Yes, all-purpose flour or gluten-free blends will work fine if you’re not concerned about gluten—just keep the measurement the same. Oat flour simply adds a nice, subtle flavor and helps keep things light.
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How do I know when the latkes are done baking?
They should be golden brown on both sides and firm to the touch. If they look pale or soggy, give them a few more minutes to crisp up—each oven varies a little, so patience pays off!
Final Thoughts
This Baked Brussels Sprouts Latkes Recipe is one of those dishes I’m genuinely excited to share because it blends comfort with healthy freshness in such a delicious way. Whether you’re looking for a new holiday hit or an everyday crowd-pleaser, these latkes strike the perfect balance of crispy, flavorful, and easy. I hope you enjoy making and munching on them as much as I do—once you try them, they might just become your go-to way to love Brussels sprouts!
Print
Baked Brussels Sprouts Latkes Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 24 small latkes, serves 6 (4 latkes per serving)
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
- Diet: Gluten Free
Description
These Brussels Sprouts Latkes offer a modern, healthy twist on traditional potato latkes. Baked instead of fried, they deliver a crispy, flavorful treat that’s gluten-free and nutrient-dense—perfect for a quick snack or a festive occasion like Hanukkah.
Ingredients
Vegetables
- 1 lb. Brussels sprouts (about 4 cups shredded)
- 1 medium sweet onion
Dry Ingredients
- 2 tbsp oat flour
- 1 tsp coarse sea salt
- 1/2 tsp baking soda
- 1/2 tsp red pepper flakes
Wet Ingredients
- 2 large eggs (whisked)
- 1 tbsp avocado oil (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line two large rimmed baking sheets with unbleached parchment paper to prevent sticking and ensure easy cleanup.
- Shred Vegetables: Using a food processor, shred the Brussels sprouts and sweet onion until finely chopped. Transfer the shredded mixture to a large mixing bowl.
- Combine Dry Ingredients: Sprinkle the oat flour, baking soda, coarse sea salt, and red pepper flakes over the shredded veggies. Mix well to evenly distribute all the dry ingredients.
- Add Eggs: Whisk the eggs until smooth, then pour them into the vegetable mixture. Stir thoroughly until the batter is well combined and holds together.
- Form Latkes: Using a cookie scoop or large spoon, drop about 2 tablespoons of batter per latke onto the prepared baking sheets. You should be able to make approximately 24 small latkes. Flatten each latke gently with a spatula.
- Brush with Oil: Lightly brush the top of each latke with avocado oil. This helps create a golden, crispy crust during baking.
- Bake First Side: Place the baking sheets in the oven and bake the latkes for 12 minutes, allowing the bottoms to crisp up and brown.
- Flip and Bake Other Side: Carefully flip each latke over using a spatula, then bake for an additional 10 minutes until the other side is golden and crispy.
- Serve or Reheat: Enjoy the latkes immediately, or if making ahead, reheat them in a preheated 450°F oven for 10–15 minutes until heated through and crispy again.
Notes
- These latkes are a modern, baked alternative to traditional potato latkes, making them lighter and gluten-free.
- Oat flour is used as a binding agent to keep the latkes together without gluten.
- Red pepper flakes add a subtle heat; adjust according to your preference.
- Use avocado oil for its mild flavor and high smoke point, perfect for baking latkes.
- If you don’t have a food processor, finely shred the Brussels sprouts and onion by hand using a grater.
- These latkes are perfect for Hanukkah celebrations or as a healthy savory snack.
Nutrition
- Serving Size: 4 latkes
- Calories: 92 kcal
- Sugar: 3 g
- Sodium: 522 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
