Breaded Brussels Sprouts make the perfect topping for this pasta dish
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This is one of those posts, which wants to sit in the drafts! I think mainly because the cookie post before this was so pretty! Well.. lets just get on with these brussels sprouts. here you go. I found these super fun breaded Zucchini and Eggplants at Jesse’s and decided to use something similar on them Brussels sprouts.. I think this vegetable needs to be used more, apart from the usual roast salad thingamajigs. If you havent seen the previous delicious avatar of BSprouts on the blog, check them out all dressed up in a Brussels sprouts in a simple tomato curry here!
Another reason, not to underestimate the creations.. these BSprouts featured on TheKitchn! The breaded Bsprouts are glutenfree. Use glutenfree pasta to make this gf. The breaded Bsprouts can be prepared and refrigerated for 2-3 days, though they do taste best freshly out of the oven.
Below, BSprouts ready to go into the oven.
On another supercool note, PPK’s top 100 is out, The 100 most inspiring ingredients, recipes, chefs, restaurants, tips, cookbooks, tools and websites from 2011! and I am on it!! My home town’s spice filled Saoji Tempeh curry features on number 76! Thank you PPK and everyone who works to get vegan goodies out there!
Pictured below. BSprouts Crisp out of the oven
Breaded Brussels Sprouts on pasta with tomato basil sauce
Breaded Brussels sprouts are a perfect topping for this simple pasta dish
Servings: 2 servings
Calories: 490kcal
Ingredients
For the Breaded Brussels Sprouts
- 1/2 cup (92.5 g) of thin rice flakes ground coarsely
- 2 tbsp + chickpea flour
- 1 teaspoon flaxmeal
- 1/2 teaspoon (0.5 teaspoon) salt or to taste
- 1/2 teaspoon (0.5 teaspoon) dried basil or spice mix of choice
- 1/4 teaspoon (0.25 teaspoon) cayenne or black pepper or to taste
- 3-5 Tablespoons (3 Tablespoons) warm-hot water
- 1/2 teaspoon (0.5 teaspoon) oil
- 8 Brussels sprouts stems cut, halved and outer leaves removed.
Pasta
- 2 cups (120 g) of any pasta of choice
My simple tomato basil sauce
- 1 teaspoon olive oil
- 3 cloves garlic finely chopped
- 1/2 teaspoon (0.5 teaspoon) chili flakes
- 3 medium tomatoes
- 3-4 Tablespoons (3 Tablespoons) of chopped fresh basil leaves
- salt to taste
Instructions
Breaded Brussels Sprouts
- Mix all the ingredients, except BSprouts, to get a thick pasty mix. Let sit for a minute. Then coat halved brussels sprouts with it. The mixture is not very sticky, so just press on both sides to cover as much as you can. (See ready for baking picture above) Adjust water and chickpea flour if needed.
- Place on parchment with halved side up.
- Bake in preheated 365 degrees F for 20-25 minutes until the batter is dry and some outer leaves start to brown.
Pasta
- Prepare 2 cups of any pasta of choice. Add tomato basil sauce and toss. You can also use any pesto sauce with it.
- Top with breaded brussels sprouts, nutritional yeast(optional) and chopped fresh basil.
My simple tomato basil sauce:
- Add 1 teaspoon of olive oil in pan, add in 3 cloves of garlic finely chopped.
- Cook for 1 minute on medium heat.
- Add 1/2 teaspoon chili flakes and 3 medium tomatoes finely chopped.
- Cook covered for 5 minutes.
- Add in 3-4 Tablespoons of chopped fresh basil leaves or a teaspoon of dried basil and salt to taste(1/2 teaspoon).
- Mix well and cook for another 5 minutes until the tomatoes are mushy.
Notes
Nutritional values are based on one serving
Nutrition
Nutrition Facts
Breaded Brussels Sprouts on pasta with tomato basil sauce
Amount Per Serving
Calories 490 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 367mg16%
Potassium 844mg24%
Carbohydrates 96g32%
Fiber 8g33%
Sugar 7g8%
Protein 14g28%
Vitamin A 2520IU50%
Vitamin C 91.8mg111%
Calcium 69mg7%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Shannon says
January 10, 2012 at 12:29 amThis sounds so delicious. I have never cooked brussel sprouts in anyway aside from balsamic vinegar. A new year is the perfect time to try a new technique.
Torviewtoronto says
January 10, 2012 at 12:41 amdelicious looking colourful meal
Mandee says
January 10, 2012 at 12:54 amThis look delicious, I wish I was having it for lunch!
foodfeud says
January 10, 2012 at 1:20 amI have never seen anything like breaded brussels! What a great idea! The basily tomato sauce must be so nice on them.
EA says
January 10, 2012 at 1:41 amWhat a cool idea! My kids are not brussels sprout eaters, but they MIGHT go for this. I’d love it anyways 🙂
Caitlin says
January 10, 2012 at 2:16 amomigosh, richa, i DIE for brussel sprouts. these look out of this world. i am FOR SURE making these this week. thank youuuu!
beti says
January 10, 2012 at 3:24 amwhat a fantastic dish! the brussels sprouts look amazing
jess says
January 10, 2012 at 4:26 ami love roasted brussel sprouts, but breaded roasted brussel sprouts?? so amazing. can’t wait to try these.
and huge congrats on the ppk top 100 mention – that’s awesome richa!!
GiGi says
January 10, 2012 at 4:43 amCongratualions #76!!! So well deserved. OOh I never thought I would call a brussel sprout adorable, but these are real cuties.
Aarthi says
January 10, 2012 at 5:16 amYummy recipe…will try it for sure..Thanks for posting
Aarthi
http://yummytummy-aarthi.blogspot.com
Lizzy Do says
January 10, 2012 at 12:13 pmOh, what a fabulous idea! I love Brussels sprouts 🙂
Curry says
January 10, 2012 at 6:53 pmRicha- I came to your site to see your #citruslove post…but I’m smitten by your stuffed Brussels sprouts. WOW! Never seen…but must try!
Junia says
January 10, 2012 at 6:58 pmi love brussel sprouts! never thought about breading them before. i’m sure it makes it more palatable for those who don’t like this lovely vegetable! congrats on making it to #76!
Swati Sapna says
January 10, 2012 at 8:00 pmI have never really tried brussel sprouts. i dont think we get them easily in India. but they sure look cute!!
Richa says
January 10, 2012 at 8:03 pmThanks Shannon, yes, do try this or the curry.. both are very different and simple!
Thanks Torview and Mandee!
Thanks Maud. Yes, its a fun topping to the basic pasta.
Thanks EA, hope this can turn your kids around. you can just cover them up nicely and not tell them what breaded vegetable it is:)
Richa says
January 10, 2012 at 8:05 pmThanks Caitlin, let me know ow they turn out.
Thanks beti!
Thank you Jess! do try these, bread them in anything you like!
Thank you Gigi! xoxo
Thanks Aarthi!
Richa says
January 10, 2012 at 8:07 pmThanks Lizzy!
Thank you Curry! Glad you liked the idea!
Thank you Junia, I know some of these veggies just have a bad name and need to be tried differently!:)
Thanks Swati, you can bread eggplant slices.:) add some cashew cheese on top and make an almost eggplant parmigiana!
Deeps @ Naughty Curry says
January 11, 2012 at 5:07 amlooks very pretty, u have made brussel sprouts looks so apetising! 🙂
forkandbeans says
January 11, 2012 at 4:44 pmI AM MAKING THESE!!! Just bookmarked! Greg looooovvveees b-sprouts and will love these.
Swathi says
January 12, 2012 at 2:19 amDelicious way to enhance the flavor of pasta with brussels sprout. Thanks for sharing with Hearth and soul blog hop.
CraftyEarthMama says
January 13, 2012 at 11:16 pmI love brussel sprouts. Breading them has got to be delicous!
Sunday Morning Banana Pancakes says
January 14, 2012 at 1:57 pmI love this idea of breaded brussels! Looks and sounds wonderful – I agree this veggie needs to be in the spolight more
😉
bittersweetblog says
January 14, 2012 at 10:16 pmConsidering how much I love B-sprouts, I can’t believe I’ve never had them breaded! This sounds like just the right amount of decadence- Such a good idea.
vegobsessionchick says
February 26, 2012 at 2:42 amwhoa! Breaded brussels sprouts! I will have to try this one! Looks delicious!
Upasana Malhotra says
May 27, 2020 at 8:15 amRicha: I want to try this recipe but I am allergic to flax seed. What else can I use in its place. Thanks