Crispy Chili-Flake Brussels Sprouts with Garlic Balsamic Glaze
No more soggy Brussels sprouts! This recipe offers a new and exciting way to enjoy them — crispy, spiced with chili flakes, and glazed with a garlicky balsamic vinegar for the perfect balance.
Crispy chili-flake Brussels sprouts are pan-fried, coated in chickpea flour for crunch, and finished with a garlicky balsamic glaze. They’re slightly spicy and taste great. Don`t you just love a bit of spice? You might even like Creamy Chili Avocado Pesto or Spicy Chut.ney Recipe.
❤️ Why you’ll love the Brussels Sprouts
I used to think Brussels sprouts were the worst vegetable on the plate. Growing up, my mom would boil them for what felt like three hours — soggy, bitter, and not exactly appetizing. Yak!
But once I learned to pan-fry them, everything changed. These sprouts are nothing like the soggy ones from childhood. Instead, they’re crispy, coated in chickpea flour for texture, spiced with chili flakes, and finished with a garlicky balsamic glaze that makes them totally oh yes.
🥬Ingredients
📖Ingredient Notes and Why They Work
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements with a printable recipe.
Brussels Sprouts
The star of the dish they are crunchy and sweet when cooked right.
Chickpea Flour
I used to coat the sprouts, which adds crunch and gives a boost of plant-based protein.
Balsamic Vinegar
Sprouts need a bit of acid; it brings a tangy sweetness that balances the heat from the spicy chili flakes. It really perks up the flavor.
Garlic
Deepens the flavor and complements the glaze. Add as much as you like, I love it!
Chili Flakes
Oh yes, please! Add that it is fiery, if you love it, of course, but you can absolutely leave this out.
Olive Oil
The oil helps everything crisp up without burning in the pan.
Parsley
A fresh, herby finish adds color contrast and decoration. You can also add chopped spinach leaves.
👩🍳Let`s Make Crispy Brussels Sprouts
All you need to make the Brussels sprouts crispy is a skillet or heavy-bottomed pan, a drop of olive oil, chickpea flour, and a few minutes over medium-high heat.
- Trim the outer leaves from the Brussels sprouts, slice them in half, and boil for 15 minutes until just tender. Drain well.
- Use a spoon or your hands to mix the sprouts with the chickpea flour and salt.
- Heat olive oil in a skillet over medium heat. Add the chili flakes. Add the sprouts and garlic, and pan-fry for a few minutes until golden and starting to crisp.
- Pour in the balsamic vinegar, then toss occasionally.
- Remove from the heat and stir through the chopped parsley before serving.
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How to Trim Brussels Sprouts
Wash the sprouts first, then cut off the tough stem. Peel away any yellow or damaged leaves and slice each sprout in half lengthwise.
Pan-fried vs. Roasted Brussels Sprouts
Both methods give you crispy, crunchy caramelized edges with sweet, savory flavor. Roasted sprouts turn softer inside, while pan-sautéed ones stay firmer and crunchier. Honestly, both are delicious — try each and see which you prefer!
💡 Expert Chickpea Flour Tip
For extra crunchy, crispy sprouts, add a little more chickpea flour at the end of pan-frying. It creates an even crispier coating while boosting protein and making the dish more wholesome.
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❓ Recipe FAQs
They’re mostly considered a carb because they’re a vegetable, but they do have a bit of protein compared to many other veggies. So, you get both energy and a little protein boost in one.
Yes, they’re part of the cabbage family. In fact, they look like mini cabbages growing on a stalk, and that’s exactly what they are — cousins to cabbage, broccoli, and kale.
Yes, you can eat them raw. They’re often sliced thin and tossed into salads for a crunchy, slightly peppery bite. Cooking them, though, makes them sweeter and less bitter.
🍽️What to Serve with Crispy Brussels Sprouts
📝Recipe Card with Notes
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Crispy Chili-Flake Brussels Sprouts with Garlic Balsamic Glaze
Equipment
Ingredients
- 5 cups Ingredients 500 g Brussels sprouts trimmed and halved
- 2 tablespoons of chickpea flour for crunchy sprouts
- 2 tablespoons of olive oil for frying
- 2 garlic cloves finely chopped
- ½ teaspoon of chili flakes (adjust to taste)
- 2 tablespoons balsamic vinegar
- 1 teaspoon Himalayan salt (adjust to taste)
- small handful of parsley
Watch me Make it (Video)
Instructions
- Trim off the outer leaves, slice each Brussels sprout in half, and place them in a pan of boiling water. Cook for about 15 minutes, then until just tender.
- Drain thoroughly and pat dry with a clean towel or kitchen paper.
- Transfer them to a bowl and add the chickpea flour and salt. Make sure each sprout is coated with the chickpea flour.
- Heat the olive oil in a large skillet or heavy-bottomed pan over medium-high heat, and add the chili flakes.
- Add the coated sprouts and stir constantly for one minute. Turn off the heat.
- Add the chopped garlic and pour in the balsamic vinegar, and toss the sprouts to allow them to absorb the flavors.
- Continue cooking for another minute, allowing the glaze to coat them evenly.
- Remove from the heat, stir through the chopped parsley, and serve immediately while hot and crunchy.
Notes & Suggestions
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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