Move over, lettuce, there's a new green in town! This Crispy Brussel Sprout BLT is made with crispy, pan-fried shredded Brussels sprouts instead of lettuce for the ultimate savory spin on the classic BLT sandwich.
I have to give credit to the hubby for this one. He blurted out the idea for a brussel sprout BLT during a night of drinking, and honestly, I'm not even sure what we were talking about. So being the good wife that I am, I looked at him and mumbled, "I'll make it happen."
That being said, I'm no stranger to a BLT upgrade. In my strawberry BLT, I swap tomatoes for juicy balsamic strawberries. And now, I'm coming after you, lettuce. Yes, you!
While I usually roast brussel sprouts, this time I pan-fried them with a touch of maple syrup until they were golden and crisp. The result is a sweet, lightly caramelized, crunchy veggie that's packed with flavor and perfect for layering in a sandwich.
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Why Brussel sprouts belong on a BLT
Shredded brussel sprouts are what make this BLT special. Pan-frying them creates caramelized edges and a savory crunch that holds up to bacon and tomato without getting soggy.
To complement the brussels, I added a quick garlic mayo with a hint of Dijon and lemon for a truly elevated brunch sandwich.
Brussel sprouts are in peak season from late fall through early winter, which means this BLT is the perfect cold-weather sandwich! When shopping, look for firm, bright green sprouts with tight leaves. Smaller sprouts tend to be sweeter and cook more evenly.
Step-by-step instructions
This sandwich comes together quickly, and the photos below walk you through shredding and cooking the sprouts. To make things easier and tastier, I sauté the brussel sprouts in the bacon grease. It's a game-changer!
Shred the Brussel Sprouts: For best results, use a sharp knife rather than a food processor. This gives you slightly larger, more uniform strips, which are ideal for layering on a BLT. Start by trimming off the woody ends and removing any bruised outer leaves. Turn each sprout lengthwise and slice it into thin strips, then use your hands to gently separate the layers.
Step 1. Make the garlic mayo. Step 2. After frying up bacon until crisp, toss the shredded sprouts in the bacon grease, and cook undisturbed for a few minutes. Step 3. Season with salt and pepper, then continue cooking for a few more minutes until caramelized. Add the maple syrup and toss till crispy. Step 4-6. Assemble the sandwich and serve it warm.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Skip the pre-shredded sprouts. They are great for convenience, but can be more expensive and are not always fresh.
- Don't overcrowd the pan. For the best texture, cook the shredded brussel sprouts in a wide skillet without overcrowding the pan. This helps them brown instead of steaming and gives you those crispy, golden edges. I use my trusty cast-iron and cook them in batches.
- Stack wisely. To avoid a soggy BLT, don't stack warm sprouts under the tomatoes. Tomatoes release moisture, and that's how crispy brussels sprouts turn limp. Keep them separated with the crispy bacon for the best results.
Variations
Want to switch things up a bit? Try giving your BLT a little pizazz.
- Add an egg. A fried or jammy egg makes this BLT even more delicious.
- Make it spicy. Add a pinch of red pepper flakes to the brussel sprouts or stir a little hot sauce into the mayo.
- Swap the sweetness. Replace the maple syrup with a drizzle of honey or balsamic glaze.
- Candied bacon. Swap the regular bacon for my candied bacon, spicy turkey bacon, or omit the traditional slice and use my sweet and savory bacon chutney.
Serving suggestions
Serve this BLT with crispy breakfast potatoes, a simple side salad, or a bowl of fresh fruit. For brunch, pair it with a soft-boiled egg on the side or alongside a refreshing coffee soda to round out the meal.
Storage and prep
You can prep the sprouts and bacon ahead of time, just don't assemble the sandwich until you're ready to eat. Cook the bacon and sauté the brussel sprouts, then let everything cool completely. Store separately and reheat the sprouts briefly in a skillet to bring back some crispness before assembling.
Frequently asked questions
You can, just note that cabbage retains more water than brussel sprouts, so they won't caramelize quite the same. Keep the heat at medium-high and cook undisturbed, just like the sprouts, to get them as crispy as possible.
Yes! You can absolutely roast them. Be sure to spread them out on a baking sheet (too close and they will steam). Heat the oven to 400°F, then roast the brussel sprouts for 15-20 minutes (tossing halfway through) until crispy.
Perfect pairings
More sides to go with your crispy BLT.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Crispy Brussel Sprout BLT Sandwich
Equipment
- large non-stick skillet
Ingredients
Garlic Mayo
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 small garlic clove, minced
- kosher salt and black pepper, to taste
Crispy Bacon
- 6-8 slices bacon (regular or thick-cut)
Maple-Caramelized Brussel Sprouts
- 1 pound brussel sprouts, trimmed and shredded *see notes
- 2-3 tablespoon reserved bacon grease or olive oil for sautéing
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon pure maple syrup
For the Sandwich
- 4-6 slices sturdy bread, toasted
- 1 large tomato (such as beefsteak or heirloom), lightly seasoned with salt
Instructions
- Make the garlic mayo: In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice, and garlic. Season with salt and pepper to taste. Refrigerate or set aside until ready to use.½ cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1 small garlic clove, minced, kosher salt and black pepper, to taste
- Cook the bacon: In a large skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate and reserve 2-3 tablespoons of the bacon grease in the skillet.6-8 slices bacon (regular or thick-cut)
- Sauté the brussel sprouts: Heat the reserved bacon grease (or oil) over medium-high heat. Add the shredded brussel sprouts in an even layer and cook undisturbed for 2-3 minutes. Season with salt and pepper, then stir and continue cooking until tender with crispy edges, about 3-5 minutes more. Drizzle in the maple syrup and cook for 1-2 minutes, until caramelized. Remove from heat.1 pound brussel sprouts, trimmed and shredded, 2-3 tablespoon reserved bacon grease or olive oil for sautéing, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 tablespoon pure maple syrup
- Assemble the sandwiches: Spread a generous layer of the garlic mayo on one side of each slice of toasted bread. Layer the brussel sprouts, bacon, and tomato slices on two pieces of toast. Top with the remaining bread and serve immediately.4-6 slices sturdy bread, toasted, 1 large tomato (such as beefsteak or heirloom), lightly seasoned with salt
Notes
- To shred the brussel sprouts: For best results, use a sharp knife rather than a food processor. This gives you slightly larger, more uniform strips, which are ideal for layering in a BLT. Start by trimming off the woody ends and removing any bruised outer leaves. Slice each one lengthwise in half, then turn each half cut side down. Take each half and slice it into thin strips, then use your hands to gently separate the layers. If using a food processor, simply pulse a few times rather than using the shredding blade (this results in shreds that are too fine).
- For the best texture, cook the shredded brussel sprouts in a wide skillet without overcrowding the pan. This helps them brown instead of steaming and gives you those crispy, golden edges.
- This recipe makes 2-3 generously sized sandwiches. The amount you get will depend on the size of your bread.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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