Latkes are a classic dish, traditionally made with potatoes, often served during holidays like Hanukkah. But what if you could swap out the potatoes for Brussels sprouts, creating a lighter, more nutritious version of this beloved treat? Enter Brussels Sprouts Latkes: crispy, golden, and baked to perfection. These latkes are not only a healthier alternative, but they also bring a unique flavor twist that will have you coming back for more.
Why Choose Baked Over Fried?
While traditional latkes are usually fried, baking your latkes is a healthier alternative. Not only does it reduce the amount of oil used, but it also results in a crispy texture without the excess grease. Baking at a high temperature allows the latkes to cook evenly, giving you that golden, crunchy exterior with a tender interior—without the need to fry in batches. Plus, it’s a much less messy process!
Perfect for the Holidays
These Brussels Sprouts Latkes make an excellent holiday dish, especially for Hanukkah. The crispy texture and unique flavor will wow your guests, and the health benefits will leave you feeling good about indulging in this festive treat. Plus, they’re a great way to introduce a twist on a classic recipe while maintaining the comfort food vibe.
Health Benefits of Brussels Sprouts
Brussels sprouts are not only delicious, but they also pack a punch when it comes to health benefits. Here’s why you should feel good about eating these crispy latkes:
- Rich in Nutrients: Brussels sprouts are a great source of vitamin K, which is essential for bone health, and vitamin C, which supports the immune system. They also contain folate, which is important for cell growth and metabolism.
- High in Fiber: Brussels sprouts are an excellent source of dietary fiber, which aids in digestion and helps keep your gut healthy. Fiber also helps regulate blood sugar levels, making these latkes a smart choice for those managing blood sugar.
- Antioxidant Power: These little green vegetables are rich in antioxidants, including compounds like kaempferol, which can reduce inflammation and protect against oxidative stress. This makes Brussels sprouts a great addition to an anti-inflammatory diet.
- Support for Detoxification: Brussels sprouts contain compounds that help the liver detoxify and process harmful substances, which is especially beneficial for overall health and well-being.
- Low in Calories: Compared to traditional potato latkes, Brussels sprouts are much lower in calories, making them a great option if you’re looking for a lighter dish that still satisfies your cravings.
By using Brussels sprouts in this latke recipe, you’re incorporating a nutrient-dense vegetable into a classic comfort food, making it a win for both your taste buds and your health.
Source: Taste of Home
Ingredients Substitutions
If you’re looking to adjust the recipe to fit dietary preferences or needs, there are several easy swaps you can make:
- Gluten-Free Option: Use gluten-free oats or flour in place of the rolled oats.
- Vegan Option: Substitute the eggs with chia or flax eggs. To make one flax egg, simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens.
- Low-Sodium Option: If you’re reducing sodium, you can use a salt alternative or simply reduce the amount of Pink Himalayan sea salt used in the recipe.
Crispy and Baked Brussels Sprouts Latkes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 Minutes
- Yield: 24 Latkes 1x
Description
Ingredients
- Avocado or olive oil cooking spray
- 3 Tbsp rolled oats
- 4 cups shredded Brussels sprouts
- 1 small onion, diced into very small pieces
- 1 tsp Pink Himalayan sea salt
- ½ tsp freshly ground black pepper
- ½ tsp crushed red pepper
- 2 large eggs, whisked or substitute with 2 chia or flax eggs
Instructions
- Preheat your oven to 450ºF/230ºC. Line two baking sheets with parchment paper, and spray liberally with cooking spray.
- Place rolled oats in a high-speed blender or food processor and process until it forms a flour-like consistency. Remove from the blender or processor and place in a large mixing bowl.
- If your Brussels sprouts aren’t already shredded, place them in a food processor and pulse until shredded.
- Add the sprouts and onion to the bowl with the flour and add the salt, pepper, and crushed red pepper. Stir to combine, and then add the whisked eggs, and continue to stir until the eggs are incorporated.
- Using a large spoon (about 2 Tbsp-sized), scoop the mixture from the bowl and place on the baking sheet in small mounds about 1 inch/2.5 cm apart.
- Flatten the latkes out using a fork or spatula. Give them a quick spray with avocado or olive oil and place them in the oven, baking for 10 minutes. Flip them over and bake for another 10 minutes. They will be done when they are crispy and golden.
- Serve topped with plain Greek yogurt, applesauce, guacamole, or your favorite sauce.
Notes
TIP: You can reheat these in the oven at 450ºF/230ºC for 10-12 minutes.
Serving Suggestions
These Brussels Sprouts Latkes are incredibly versatile and can be served in many different ways. Some of our favorite options include:
- Plain Greek Yogurt: The creaminess balances the crispiness of the latkes.
- Applesauce: A classic pairing that adds a sweet contrast to the savory latkes.
- Guacamole: Add some healthy fats and a little extra flavor with fresh guacamole.
- Simple Green Salad: For a complete meal, pair the latkes with a fresh salad to balance out the richness.
How to Make Them Crispy
Achieving the perfect crispy latke takes a little attention to detail. Here are a few tips:
- Moisture Management: Make sure your Brussels sprouts are well-drained after shredding. Excess moisture can make the latkes soggy.
- High Heat: Baking at a high temperature (450ºF) helps the latkes get golden and crispy. If you’re not getting the desired crispiness, try broiling them for the last 1-2 minutes of cooking.
- Use a Fork or Spatula: When forming the latkes, make sure to flatten them out evenly. This helps them cook more evenly and become crispier.
Meal Prep and Storage Tips
Brussels sprouts latkes are great for meal prep and storing leftovers. Once they’ve cooled, place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 375ºF (190ºC) for 5-7 minutes until they’re hot and crispy again. If you want to freeze them, place the cooled latkes in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer-safe container. When you’re ready to enjoy, bake from frozen at 375ºF for 10-15 minutes.
Final Thoughts
Crispy and Baked Brussels Sprouts Latkes offer a delightful and nutritious twist on a classic dish. Not only are they a healthier alternative to traditional potato latkes, but they also bring all the amazing benefits of Brussels sprouts, including fiber, antioxidants, and essential vitamins. Whether you’re looking for a delicious holiday treat or a lighter snack, these latkes are sure to satisfy your cravings without compromising on flavor or texture.
The best part? They’re incredibly versatile. From a simple dip like plain Greek yogurt to a zesty topping of guacamole, the possibilities for serving these latkes are endless. Plus, they’re easy to prepare, making them perfect for meal prep or quick weeknight dinners.
I hope you enjoy making and sharing these crispy, golden latkes with your loved ones. If you have any creative twists of your own or favorite ways to serve them, I’d love to hear from you. Happy cooking, and here’s to healthier, tastier latkes that everyone can enjoy!
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Explore more of my tasty and nutritious creations by checking out my blog for mouthwatering meal ideas that everyone will love!
FAQs About Brussels Sprouts Latkes
Roasting Brussels sprouts enhances their natural sweetness, creating a crispy, slightly charred texture that balances their bitterness. This method also helps retain nutrients, making them both delicious and healthy.
Digestive issues: Brussels sprouts can cause bloating or gas for some people, especially those with IBS, due to their fiber and natural sugars.
Delicate dishes: Their strong flavor may overpower lighter dishes.
Cabbage family: Related to cabbage, kale, and broccoli.
Named after Brussels: Originated in Belgium in the 16th century.
Packed with nutrients: High in vitamins K, C, A, and folate.
Versatile: Can be roasted, sautéed, steamed, or eaten raw.
High in fiber: Promotes digestive health.
Antioxidants: Reduces inflammation and oxidative stress.
Heart health: Supports cardiovascular health.
Bone health: High in vitamin K for calcium absorption.
Blood sugar regulation: Helps maintain stable blood sugar levels.
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