Brussels sprouts. A veggie that I have to admit I really really like.

I understand that this probably makes me a bit wacky. But so be it.

Those bad boys dipped in some ketchup are one of my favorite veggie sides.

Haha I can see you questioning my culinary judgment right.this.second.


However, I will tell ya that these breaded n’ battered brussels were quite the step-up from my usual ketchup dipped friends and a fun way to enjoy this vegetable that might even get you to love them too! 

Well if you don’t already, of course 😉 

This dish was inspired by a fried version of the same that I enjoyed during a recent dining adventure at Selba, a new local restaurant in our area.

The second they were served I knew I had to recreate them at home, and as you can see, I didn’t waste any time doing so!  What can I say, I know what I like 😀

Garbanzo bean flour (chickpea flour). Which I picked up at Whole Foods and which was a first time purchase for me.

This stuff is pretty cool though in that it has 6g of protein per serving and is also good for gluten-free baking/cooking.  You can also make falafel with it… nexttt!

Now onto an ingredient that I’m, shall we say, a bit more acquainted with 😉

Haha nothing says good morning like cracking open a pale ale at 9;45am…


Just sayin’.  It was an early morning cooking adventure after all!

And for the record. I didn’t drink beer that early. By myself. In the kitchen. But I’m not sayin’ that it’s never happened before lol… hey, this is a judgment free zone! 😉

Frozen brussels sprouts

Don’t they look just tempting? 😛


Simply mix the batter up using a bit of the chickpea flour…


A few spices (smoked paprika, sea salt and black pepper)…


And tha beer.

And voila!

This picture reminds me of one of those volcano experiments that I feel like everyone had to do in elementary school at some point haha 😛

Love it.

The batter should be fairly thick and barely run off the spoon.

Now give the brussels a dunk into the batter, to coat, and place onto a lightly greased baking sheet.

Line ’em up.

And bake, until the bottoms start to brown. Give a flip and bake a bit more until they brown up on the topside too.

And serve!

These were wonderful served nice n’ hot from the oven!  Doughy and warm and they legit tasted like beer, which I though was really fun 🙂

But just like I’ll admit that I love brussels with ketchup, I’ll also admit that these are at their finest when first baked. So eat up friends!

I’m also thinkin’ that a fun dipping sauce would be a great accompaniement to these, maybe something creamy, smoky & spicy!

Round 2 anyone?

Edited to add:  I tried dipping the reheated leftovers into some Frank’s Buffalo Sauce and it was delicious! Clearly I have no limits. Clearly.

Tell me, do you like brussels sprouts?



  1. oh my gosh…you know I love them! I prefer them dipped in mustard though 😉

  2. They look delicious!!! We love brussels sprouts in our kitchen too! 🙂

  3. These look awesome Stephsnie!! I think I would like them even more than the fried ones. 🙂

  4. I love brussels sprouts but the only way I can get my husband to eat them is to roast them. I wonder if he would try these…


    I have never used frozen b.sprouts before either!

  5. These look delic! Growing up my momma wasn’t a big greens eater and now my fiance isn’t a big veggie eater [will eat them if put on his plate] so brussels sprouts have never been stocked in our fridge… I’ve only had them once and they were roasted with bacon and they were tasty! I’m sure if they’re covered and disguised in something my fiance will never know what they are ;P

  6. You know, after seeing the pictures on twitter I was excited for this post to come out! Such a great idea!

  7. I love roasted sprouts dipped in ketchup, but I think I would love these even more. You’re a girl after my own heart 🙂

  8. Gabby @ Gabby's Gluten-FreeNo Gravatar

    I can’t wait to make these! I’m slightly obsessed with brussel sprouts…especially oven roasted maple syrup sprouts. Yum!

  9. I used to hate brussels but now I LOVE them! I’m DEF trying this recipe!

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