Brussels Sprout Tater Tots – Crispy, Veggie-Packed Bites
Brussels Sprout Tater Tots are a smart twist on a nostalgic favorite. They’re golden, crunchy on the outside, and tender inside, with a hint of sweetness from the sprouts and a savory kick from spices and cheese. These tots are great for weeknight dinners, party platters, or a snack you won’t feel guilty about.
They’re easy to make, freeze well, and pair with almost any dipping sauce. If you love a good tot but want something lighter and more flavorful, this recipe hits the spot.
Ingredients
Method
- Prep the vegetables: Trim the tough ends off the Brussels sprouts and remove any yellowed leaves. Peel the potato if using russet. Rinse and pat dry.
- Shred: Use a food processor with a shredding disc or a box grater to shred the sprouts and potato. Keep them separate for now.
- Blanch the sprouts: Bring a pot of salted water to a boil. Add the shredded Brussels sprouts and cook for 1–2 minutes until bright green. Drain and shock with cold water to stop cooking.
- Remove moisture: Place the blanched sprouts and raw shredded potato in a clean kitchen towel. Twist and squeeze firmly over the sink to remove as much liquid as possible. This step is key for crispiness.
- Mix the base: In a large bowl, combine the squeezed sprouts and potato with the egg, panko, Parmesan, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. If using, add Dijon or chopped chives.
- Adjust texture: The mixture should hold together when pressed. If it’s too wet, add more panko 1 tablespoon at a time. If it’s too dry, add a splash of olive oil or a second egg white.
- Shape the tots: Scoop about 1 tablespoon of mixture and roll into a small cylinder. Press lightly to compact. Repeat with the remaining mixture and set on a parchment-lined baking sheet.
- Chill (optional but helpful): Refrigerate the shaped tots for 15–20 minutes. This helps them keep their shape during cooking.
- Bake: Preheat the oven to 425°F (220°C). Brush or spray the tots lightly with oil. Bake for 20–25 minutes, turning once halfway, until golden brown and crisp.
- Alternative cooking methods: Air fryer: 400°F (205°C) for 12–15 minutes, shaking the basket halfway.
- Pan-fry: Heat a thin layer of oil in a nonstick skillet over medium heat. Cook tots 2–3 minutes per side until crisp and browned.
- Serve: Sprinkle with a pinch of salt while hot. Serve with your favorite dipping sauce.
Why This Recipe Works
These tots blend shredded Brussels sprouts with potatoes to keep the texture familiar while sneaking in extra veggies. A quick blanch and squeeze remove excess moisture, which makes the exterior crisp up beautifully.
A small amount of cheese and breadcrumbs helps bind the mixture without making it heavy. Seasonings add depth so the sprouts taste savory and balanced, not bitter. The result is a crowd-pleasing snack that feels classic but tastes fresh.
Shopping List
- Brussels sprouts (about 1 pound), trimmed
- Russet potato (1 large) or Yukon Golds (2 medium)
- Egg (1 large)
- Panko breadcrumbs (about 1 cup), plus extra if needed
- Parmesan cheese, finely grated (1/2 cup)
- Garlic powder (1 teaspoon)
- Onion powder (1/2 teaspoon)
- Smoked paprika (1/2 teaspoon)
- Salt and black pepper
- Olive oil or neutral oil for baking and pan greasing
- Optional add-ins: chopped chives, red pepper flakes, Dijon mustard (1 teaspoon), or shredded cheddar
- For serving: ketchup, spicy mayo, honey mustard, ranch, or herby yogurt sauce
Instructions
- Prep the vegetables: Trim the tough ends off the Brussels sprouts and remove any yellowed leaves.
Peel the potato if using russet. Rinse and pat dry.
- Shred: Use a food processor with a shredding disc or a box grater to shred the sprouts and potato. Keep them separate for now.
- Blanch the sprouts: Bring a pot of salted water to a boil.
Add the shredded Brussels sprouts and cook for 1–2 minutes until bright green. Drain and shock with cold water to stop cooking.
- Remove moisture: Place the blanched sprouts and raw shredded potato in a clean kitchen towel. Twist and squeeze firmly over the sink to remove as much liquid as possible.
This step is key for crispiness.
- Mix the base: In a large bowl, combine the squeezed sprouts and potato with the egg, panko, Parmesan, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. If using, add Dijon or chopped chives.
- Adjust texture: The mixture should hold together when pressed. If it’s too wet, add more panko 1 tablespoon at a time.
If it’s too dry, add a splash of olive oil or a second egg white.
- Shape the tots: Scoop about 1 tablespoon of mixture and roll into a small cylinder. Press lightly to compact. Repeat with the remaining mixture and set on a parchment-lined baking sheet.
- Chill (optional but helpful): Refrigerate the shaped tots for 15–20 minutes.
This helps them keep their shape during cooking.
- Bake: Preheat the oven to 425°F (220°C). Brush or spray the tots lightly with oil. Bake for 20–25 minutes, turning once halfway, until golden brown and crisp.
- Alternative cooking methods:
- Air fryer: 400°F (205°C) for 12–15 minutes, shaking the basket halfway.
- Pan-fry: Heat a thin layer of oil in a nonstick skillet over medium heat.
Cook tots 2–3 minutes per side until crisp and browned.
- Serve: Sprinkle with a pinch of salt while hot. Serve with your favorite dipping sauce.
Keeping It Fresh
Leftover tots keep well for 3–4 days in an airtight container in the fridge. Let them cool completely before storing to avoid steam making them soggy.
Reheat in a 400°F (205°C) oven or air fryer for 5–8 minutes until crisp again. For longer storage, freeze on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months, and you can bake or air fry straight from frozen, adding a few extra minutes.
Health Benefits
Brussels sprouts are rich in fiber, vitamin C, vitamin K, and antioxidants that support immune function and gut health. Pairing them with potatoes provides complex carbs for steady energy and a satisfying texture.
Using baking or air frying instead of deep frying cuts down on oil while keeping the crunch. Parmesan adds protein and calcium, and you can keep the sodium in check by seasoning lightly and serving with fresh, tangy sauces like yogurt-herb dip. These tots make it easier to eat more vegetables without feeling like you’re compromising on flavor.
Common Mistakes to Avoid
- Skipping the squeeze: Excess moisture leads to soggy tots. Squeeze the shredded vegetables thoroughly.
- Underseasoning: Brussels sprouts need enough salt and aromatics.
Taste the mixture (a tiny microwave test bite works) and adjust.
- Overpacking the mixture: Compacting too tightly can make dense, gummy tots. Shape gently and avoid overmixing.
- Overcrowding the pan: Leave space so hot air can circulate. Crowding causes steaming instead of browning.
- Using low oven heat: High heat is essential for crisp edges.
Stick to 425°F or use the air fryer for extra crunch.
Alternatives
- Gluten-free: Swap panko for gluten-free breadcrumbs or crushed gluten-free cornflakes.
- Dairy-free: Omit Parmesan and add 1–2 tablespoons nutritional yeast for savory flavor.
- Low-carb tweak: Replace half the potato with riced cauliflower and add an extra tablespoon of breadcrumbs to bind.
- Cheesy upgrade: Mix in shredded cheddar or Monterey Jack for melty pockets.
- Herb lovers: Add dill, parsley, or basil for a fresh finish.
- Spice it up: Cayenne, chipotle powder, or a dash of hot sauce in the mix.
- Sauce pairings: Try lemon-garlic yogurt, harissa mayo, chipotle ketchup, or a honey-mustard dip.
FAQ
Can I use frozen Brussels sprouts?
Yes. Thaw completely, pat dry, and shred. Because they hold more moisture, squeeze extra well after blanching to avoid sogginess.
Do I have to blanch the sprouts?
It’s highly recommended.
Blanching sets the color, softens the shreds, and reduces bitterness. If you skip it, cook a few minutes longer and be meticulous about squeezing out moisture.
What potatoes work best?
Russets crisp nicely thanks to their starch. Yukon Golds are creamier and hold together well.
Both work; choose based on the texture you prefer.
How do I keep the tots from falling apart?
Make sure the mixture isn’t wet, use enough breadcrumbs, and chill before baking. Press lightly when shaping to help them hold, but don’t compact too tightly.
Can I make them ahead?
Absolutely. Shape and refrigerate up to 24 hours before cooking, or freeze shaped, uncooked tots.
Bake from frozen with a few extra minutes.
What if I don’t have Parmesan?
Use another hard cheese like Pecorino or Grana Padano. For dairy-free, add nutritional yeast and a pinch more salt.
How do I re-crisp leftovers?
Use a hot oven or air fryer at 400°F (205°C) for several minutes. Avoid the microwave, which softens the exterior.
Are these kid-friendly?
Yes.
Keep the seasoning mild, skip spicy add-ins, and serve with familiar dips like ketchup or ranch.
In Conclusion
Brussels Sprout Tater Tots deliver everything you want from a tot—crunch, salt, and satisfaction—while packing in extra veggies and flavor. The technique is simple, the ingredients are accessible, and the results are consistently crisp. Make a double batch for the freezer, set out a few dips, and you’ve got a snack or side that works for busy nights, game days, or any time you want something comforting yet lighter.
Once you try them, they’ll earn a spot in your regular rotation.
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