Baked Brussels Sprouts Latkes Recipe

If you love the comforting crunch of traditional latkes but want to shake things up with something a little lighter and packed with veggies, you are going to absolutely adore this Baked Brussels Sprouts Latkes Recipe. I stumbled upon this gem during the holidays, and since then, it’s become a go-to for gatherings and weeknight dinners alike. These latkes are crisp on the outside, tender on the inside, and baked, not fried — meaning less oil but all the flavor and satisfaction. Stick around because I’m about to share all my tips to make these perfect every time!

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Ingredients You’ll Need

This Baked Brussels Sprouts Latkes Recipe combines fresh and wholesome ingredients that marry beautifully in both flavor and texture. From the slight sweetness of the onion to the subtle heat from red pepper flakes, each ingredient plays its part to make these latkes irresistible.

• Brussels sprouts: Look for fresh, bright green sprouts with tightly closed leaves for the best texture and flavor.
• Sweet onion: Adds natural sweetness and balances the slight bitterness of the sprouts.
• Oat flour: A gluten-free binder that helps everything stick together without weighing the latkes down.
• Sea salt (coarse): Use coarse for better seasoning control and a bit of texture.
• Baking soda: Helps lighten the batter, so the latkes aren’t dense.
• Red pepper flakes: Adds a gentle kick that you can always adjust to taste.
• Large eggs: The glue that binds all the ingredients into perfect latkes.
• Avocado oil: High smoke point and neutral flavor make it ideal for brushing on latkes before baking.

Variations

What I love most about this Baked Brussels Sprouts Latkes Recipe is how easy it is to tailor to your taste or dietary needs. I’ve tried a few versions and can’t wait to share those ideas with you!

• Cheesy Twist: Adding a handful of shredded Parmesan or sharp cheddar makes the latkes extra savory—my family goes crazy for this version!
• Spicy Upgrade: Swap out red pepper flakes for cayenne or chili powder for a bolder heat that wakes up your taste buds.
• Herb Infusion: Chopped fresh herbs like parsley or dill bring bright, fresh notes I adore especially in spring and summer.
• Make it Vegan: Replace eggs with flax eggs and use a plant-based oil to keep it vegan-friendly – I’ve had great results with this swap.

How to Make Baked Brussels Sprouts Latkes Recipe

Step 1: Prep Your Oven and Veggies

Start by preheating your oven to 450°F. Trust me, this high heat is key to getting those crispy edges without frying. Line two large rimmed baking sheets with unbleached parchment paper to avoid sticking—this makes cleanup a breeze. Then, shred the Brussels sprouts and the sweet onion in a food processor. I find this is the fastest way to get a fine shred that bakes evenly. Once shredded, toss them into a big bowl and set aside.

Step 2: Mix in Dry Ingredients

Sprinkle the oat flour, baking soda, sea salt, and red pepper flakes over the shredded veggies. The oat flour not only binds but keeps the latkes gluten-free. Baking soda gives a little lift, so your latkes aren’t too dense—something I learned after my first try when they were a bit heavy. Mix everything thoroughly so the seasoning is evenly distributed.

Step 3: Add Eggs and Combine

Whisk your eggs until smooth and then add them to the veggie mixture. Stir well until everything is fully combined and the batter starts to hold together. If it feels too loose, another teaspoon of oat flour can help. I always recommend giving the mixture a little time (5 minutes) to rest; it lets the oat flour absorb moisture and firm things up nicely.

Step 4: Scoop, Flatten, and Oil

Using a cookie scoop or a large spoon, drop tablespoon-sized dollops of batter onto the parchment-lined baking trays—you should get about 24 small latkes. Then use a spatula to gently flatten each mound into a patty shape, about ¼ inch thick. Brush the tops lightly with avocado oil to encourage browning. Don’t skip this step; it makes a huge difference in color and crispiness.

Step 5: Bake Until Golden and Crispy

Pop the trays into the oven and bake for 12 minutes. Then carefully flip each latke to the other side—a spatula is your best friend here. Bake another 10 minutes or until they’re golden brown and crispy all around. The smell at this stage is absolutely mouthwatering! Using parchment means they don’t stick, so flipping is straightforward once they’re baked enough.

Step 6: Serve or Store

Enjoy these latkes fresh and hot, but if you need to make them ahead, no worries. Just reheat in a 450°F oven for about 10-15 minutes to recrisp—a trick I picked up after disappointing soggy leftovers. Perfect for prepping before a party!

How to Serve Baked Brussels Sprouts Latkes Recipe

Garnishes

I love topping these latkes with a dollop of sour cream or Greek yogurt—it adds a creamy tang that balances the crispy, earthy sprouts. Fresh chopped chives or parsley bring a pop of color and freshness. Sometimes I sprinkle a pinch of flaky sea salt right before serving for an extra burst of flavor.

Side Dishes

Pair these latkes with roasted chicken, a vibrant salad, or even a hearty grain bowl. I’ve found they complement everything from autumn stews to light summer meals. My family often enjoys these alongside smoked salmon and a cucumber salad when we want a fancier touch.

Creative Ways to Present

For special occasions, I arrange the latkes in rose shapes on a platter and garnish with edible flowers—it’s stunning and surprisingly easy. Another fun idea is to serve mini latkes as finger food with an assortment of dipping sauces like garlic aioli, creamy horseradish, or a bright lemon tahini sauce. These presentations always get a lot of compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover latkes in an airtight container in the fridge, layering parchment paper between them to keep them from getting soggy. They stay great for up to 3 days, which is perfect for quick snacks or busy weeknights.

Freezing

These latkes freeze wonderfully. I flash freeze them on a sheet pan first so they don’t stick together, then transfer them to freezer bags. When I’m ready to eat, I just reheat from frozen in a hot oven until crispy again—so convenient!

Reheating

To get that crispiness back, reheat in a preheated oven at 450°F for 10-15 minutes. Avoid microwaving as it makes the latkes soggy. A toaster oven works great if you’re warming up just a few.

FAQs

Final Thoughts

This Baked Brussels Sprouts Latkes Recipe has become a staple in my kitchen because it satisfies that craving for crisp, cozy latkes without the guilt of frying. I love how versatile it is, whether for a holiday spread or a tasty weeknight side. Give it a go — I’m pretty sure it’ll become a new favorite for you, just like it did for me.

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