Save to Pinterest Sautéed Brussels Sprout Tots are the ultimate answer to anyone searching for a craveable snack that does not come from the freezer aisle. Instead of basic potatoes, these tots get their flavor and nutrition from earthy shredded Brussels sprouts and sweet onion, all held together with a golden crust. Whether you want a fun veggie side or a unique appetizer for your next get-together, these crispy bites will completely win you over.
My family never expected to swap out classic tater tots for veggies, but these won everyone over from the very first batch. If I do not make a double recipe, they vanish before I finish the first round.
Ingredients
- Brussels sprouts: Fresh and firm heads give the best color and flavor Trim and shred them well for quick cooking
- Yellow onion: Adds sweetness and depth Choose small and firm onions for easy chopping
- Garlic: Brings pungent aroma and complexity Go for firm cloves with tight skin
- Large egg: Binds the mixture together Choose free-range or pasture-raised for rich color
- Panko breadcrumbs: Create a crunchy texture Look for flaky, golden panko at the grocery store
- Grated Parmesan cheese: Adds sharpness and umami Freshly grated gives more flavor than shelf-stable
- Salt and black pepper: Needed to balance out flavors Use fine salt for even seasoning and freshly cracked pepper
- Smoked paprika: Optional but brings a gentle smoky note Spanish smoked paprika is ideal for extra depth
- Olive oil: Helps get the iconic crisp exterior Use high-quality extra virgin olive oil if possible
Instructions
- Blanch the Brussels sprouts:
- Bring a large pot of salted water to a boil and add the shredded Brussels sprouts Blanch for two minutes to soften and brighten the color Drain thoroughly then place in a clean kitchen towel and squeeze firmly to remove all extra moisture This prevents soggy tots
- Build your aromatic base:
- In a large mixing bowl combine the well-drained Brussels sprouts chopped yellow onion and minced garlic Mix these vegetables together so every tot has even bits of flavor
- Mix the binding ingredients:
- Add the large egg panko breadcrumbs grated Parmesan cheese salt black pepper and smoked paprika if using Stir everything until you get a sticky mixture The mix should easily hold a shape If it feels loose add another tablespoon of breadcrumbs
- Shape your tots:
- Using your hands scoop about a tablespoon of mixture and form into small cylinders roughly two and a half centimeters long Arrange them on a plate in a single layer to keep them from sticking
- Heat the olive oil:
- Pour the olive oil into a large nonstick skillet and place on medium heat Allow the oil to heat up until shimmering but not smoking This ensures an even golden crust without burning
- Cook the tots:
- Add the shaped tots in batches giving space between each so the pan does not crowd Sauté for three to four minutes per side patiently rotating each until all sides are beautifully golden and crisp Repeat with remaining tots and add more oil if the pan feels dry
- Drain and serve:
- Transfer each batch to a paper towel lined plate This catches the extra oil Serve them immediately while the outsides are crunchy and centers warm
Save to Pinterest Makes fantastic leftovers that reheat well Over the years I have grown to love the Parmesan cheese in this recipe Its saltiness and nutty character make every bite irresistible My kids once snuck a whole plate while I was finishing dinner and I have made it a habit to grate fresh Parm just for these tots
Storage Tips
Store leftover tots in an airtight container in the fridge for up to three days For maximum crispiness reheat them in a hot skillet or oven instead of the microwave You can freeze uncooked tots on a tray then bag them for future quick snacks
Ingredient Substitutions
If you need a gluten free version use your favorite gluten free breadcrumbs For a dairy free batch swap out the Parmesan with a plant based cheese I have also tried adding a pinch of cayenne or grated lemon zest for an extra pop
Serving Suggestions
These tots pair perfectly with spicy mayo ketchup or honey mustard dips For a dinner party they make a clever side dish alongside burgers or grilled chicken My favorite is to nestle them in a big salad bowl for extra crunch
Historical and Cultural Context
Brussels sprouts often get a bad rap but these tots reinvent them in a beloved American snack form As veggie forward eating becomes more popular this recipe bridges childhood nostalgia and a grown up love of greens
Seasonal Adaptations
Use Brussels sprouts at their winter peak for the best flavor Try adding shredded carrot or zucchini in the summer For holidays toss the finished tots with a sprinkle of fresh herbs or lemon zest
Success Stories
Friends who dislike Brussels sprouts find these tots completely addictive and ask for the recipe at every party Even picky eaters come back for seconds and thirds
Freezer Meal Conversion
Shape uncooked tots and freeze on a baking sheet Once solid transfer to a freezer bag Sauté directly from frozen adding a minute or two to the cooking time or bake them in a hot oven until crisp
Save to Pinterest A veggie tot worth sharing any night of the week. Serve piping hot for full crunch and enjoy the swap from ordinary to extraordinary.
Common Recipe Questions
- → How do you prevent soggy tots?
Thoroughly squeeze out excess moisture from the blanched Brussels sprouts before mixing the ingredients for crispy results.
- → Can I make these gluten-free?
Use gluten-free breadcrumbs instead of traditional panko for a gluten-free version of the tots.
- → What’s the best dipping sauce?
Spicy mayo, ketchup, and honey mustard are tasty choices to complement the savory flavor of Brussels sprout tots.
- → Can I use an egg substitute?
Yes, an egg replacer works as a binder if you’re avoiding eggs. Check packaging for instructions and measurements.
- → How do you achieve a crispy texture?
Sauté in hot oil over medium heat, turning tots to evenly brown all sides. Drain on paper towels for extra crunch.
- → What main dishes pair well with these tots?
They’re great alongside grilled meat, sandwiches, salads, or as a vegetarian party snack on their own.