Baked Brussels Sprouts Latkes Recipe

If you’re anything like me and love finding fresh, healthier takes on comfort food classics, you’re going to adore this Baked Brussels Sprouts Latkes Recipe. These latkes are crispy, flavorful, and baked instead of fried—making them lighter but still irresistibly delicious. I promise you’ll want to make these as a snack, side, or even a fun appetizer for your next dinner party. Stick with me, and I’ll share all the tips to get perfect, golden latkes every time!

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Ingredients You’ll Need

Every ingredient here works in harmony to bring you crispy, tasty latkes with a healthy punch. I love using oat flour for a gluten-free option that also gives a nice light texture. Make sure your Brussels sprouts are fresh for the best flavor and texture!

• Brussels sprouts: Choose firm, bright green sprouts; fresher ones shred better and taste sweeter.
• Sweet onion: Adds natural sweetness and balances the slight bitterness of Brussels sprouts.
• Oat flour: A great gluten-free binder that holds the latkes together perfectly.
• Sea salt (coarse): Helps boost all those savory flavors.
• Baking soda: Gives a natural lift and lightness to the latkes.
• Red pepper flakes: Adds subtle heat—adjust based on your spice preference.
• Large eggs: The key to binding everything together.
• Avocado oil: My go-to for brushing the latkes before baking for crispiness and a mild flavor.

Variations

I like to switch these up depending on the season or the crowd I’m feeding. You’ll find that a little customization can spice things up or keep it mild and family-friendly. Don’t be afraid to experiment!

• Cheesy Twist: Adding some grated Parmesan or sharp cheddar right into the batter is a total game-changer—I discovered this trick at a holiday potluck and my family went crazy for it.
• Herbal Boost: Stir fresh herbs like dill, thyme, or chives into the mix for bright, fresh flavor.
• Spicy Kick: If you like it hot, increase the red pepper flakes or add a pinch of cayenne.
• Vegan Version: Swap eggs for flax eggs and use a vegan binder, like chickpea flour, but be mindful it changes the texture slightly.

How to Make Baked Brussels Sprouts Latkes Recipe

Step 1: Prep and Shred Your Veggies

Start by preheating your oven to 450°F—high heat is key for that signature crispy edge. Line two large baking sheets with unbleached parchment paper to keep the latkes from sticking. Then, using a food processor, shred your Brussels sprouts and sweet onion. This is the part I really love because it’s so quick and the texture comes out just right. If you don’t have a food processor, a box grater works fine, but expect it to take longer.

Step 2: Mix the Batter with Care

Transfer the shredded veggies to a large bowl. Toss in the oat flour, baking soda, sea salt, and red pepper flakes. I always do this part by hand to make sure everything is evenly coated. Then whisk the eggs in a separate bowl and pour them in, stirring until you get a consistent batter. It should hold together well but still be loose enough to scoop. If your Brussels sprouts are very wet, gently squeeze out some moisture with a clean kitchen towel—this helps the latkes crisp nicely.

Step 3: Scoop, Flatten, and Prep for Baking

Using a cookie scoop or large spoon, drop about two tablespoons of batter onto your lined baking sheets, aiming for around 24 small latkes. I find using a spatula to gently flatten each scoop works best to get that perfect thin pancake shape. Don’t skip brushing a bit of avocado oil on top of each—that’s the secret to golden, crispy edges without frying.

Step 4: Bake to Crispy Perfection

Bake the latkes for 12 minutes on one side, then carefully flip each one over. Bake for another 10 minutes until they’re beautifully golden and crisp. When I first tried flipping, I was nervous the latkes would fall apart, but being gentle with the spatula really helps. The baking soda gives a nice lightness, so they aren’t dense in the middle.

Step 5: Ready to Serve or Reheat

If you want to make these ahead of time, they reheat wonderfully. Pop them back in a 450°F oven for 10-15 minutes to recrisp before serving—they come out almost as good as fresh! I’ve learned this method keeps the texture perfect without drying them out.

How to Serve Baked Brussels Sprouts Latkes Recipe

Garnishes

I love topping these latkes with a dollop of homemade sour cream or Greek yogurt, sprinkled with fresh chopped chives or dill. The slight creaminess balances the crisp and subtly spicy latkes beautifully. Sometimes I add a few pomegranate seeds for a pop of color and a sweet-tart surprise—totally worth trying!

Side Dishes

These latkes pair wonderfully with roasted chicken, smoked salmon, or a bright salad with lemon vinaigrette. For a cozy meal, serve alongside warm applesauce, which perfectly complements the earthiness of the Brussels sprouts.

Creative Ways to Present

For holiday gatherings, I like stacking mini latkes on a platter with dollops of different flavored spreads—think horseradish cream, beet hummus, or avocado crema. They look festive and let guests mix and match flavors, making the presentation as fun as the taste.

Make Ahead and Storage

Storing Leftovers

After cooking, let the latkes cool completely, then store them in an airtight container in the fridge. They keep well for up to 3 days. I always space them out in a single layer with parchment paper in between to avoid sticking.

Freezing

I’ve frozen these latkes by laying them flat on a baking sheet until solid, then transferring to a freezer bag. When you want them, bake straight from frozen for about 15-20 minutes at 450°F, and they crisp right back up without losing texture.

Reheating

To reheat leftovers and get that crispiness back, skip the microwave and instead pop them into a hot oven or toaster oven at 450°F for 10-15 minutes. This quick blast revives the edges and warms through without sogginess.

FAQs

Final Thoughts

This Baked Brussels Sprouts Latkes Recipe holds a special place in my heart as a healthier yet still indulgent way to enjoy a classic, especially during the holiday season. The crisp edges, tender inside, and just the right amount of spice make it a crowd-pleaser every time. I truly hope you’ll give it a try and watch your family and friends fall in love with these little crispy gems just like mine did. Trust me, once you make them, they’ll be a regular star in your kitchen!

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