Brussel Sprout Nachos


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(Note: this post was originally published on January 17, 2019. It was the second post ever on The Rogue Brussel Sprout! The photos are ancient, sorry... they're on my list of ones to update! The date above reflects migration to the new platform.)

A Nacho Remake

How do you make traditional nachos even better?

By making them with brussel sprouts instead of chips, of course! This has the added benefit of making them infinitely more nutritious, but really that's beside the point when you can savor the deliciousness of the world's cutest little vegetable. These re-imagined nachos have all the gooey goodness of the original dish, but are amped up with super veggie powers and are totally customizable.

Tray of Brussel Sprout Nachos with extra toppings and a cocktail

Make Them Your Own

You'll see below that this isn't really a specific "recipe" but rather more than a concept, since I know that everyone has their own favorite nacho toppings. The sky is the limit with toppings, so do what makes you happy and smother those sprouts! You can create any combination of textures and flavors you desire, experimenting with sweet vs. heat, roasty vs. fresh, or creamy vs. crunchy.

One of the great things about brussel sprout nachos is that they can stand up to a lot more moisture than chips can without getting soggy, so don't be afraid to be generous with salsa, refried beans, tomatoes, or other wet stuff. (Pro tip: this is an excellent use of leftover chili, including my favorite Butternut Squash, Black Bean, and Wheatberry Chili or even this Black Bean and Grilled Vegetable Soup).

Just remember to separate the toppings you want to cook from those you want to keep fresh. Cheese, salsa, beans, and most veggies can happily go in the oven and get warmed up. But keep your cilantro, avocado/guacamole, sour cream, and other fresh ingredients aside and add them just before serving.

This dish is really a crowd-pleaser. You can easily adjust the size and ingredients to cater to your crew. Romantic brussel sprout date for two? Go small. Super bowl party? Do a giant sheet pan. You could even split into two pans to accommodate different dietary needs.

Brussel Sprout Nachos close-up

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Brussel sprouts. Of course! I'd assume 2-3 c per person for a meal (once you add in a bunch of toppings), or less than than for snacking. If you want to cook a bunch at once, split them between two sheet trays for better browning.
  • Oil of choice. Whatever you want to use for roasting.
  • Generous salt and pepper
  • Salsa of choice. I like to have some salsa on these brussel sprout nachos since the roasted sprouts happily soak up moisture. You don't have to worry about them getting soggy like chips do! Feel free to use red or verde, mild or hot; whatever you enjoy.
  • Cheese of choice. Use what you love, including a vegan version if desired. Or you can go no-cheese, and perhaps add some extra richness with something like refried beans.
  • Cookable toppings of choice. Any toppings you want to warm up will fall into this category. Think things like beans, fajita veggies, etc.
  • Fresh toppings of choice. Any toppings you want to stay cold and fresh. Think things like fresh cilantro, avocado, sour cream, etc. You'll add these at the end, just before serving.

Closing Thoughts

These brussel sprout nachos are one of my favorite comfort food dishes to make. They're gooey and flavorful and so indulgent, but still full of good nutrition. A perfect meal when you want to spoil yourself but still treat your body well.

This is also a very nostalgic dish for me, since it's the namesake of this blog. I started making these nachos a couple years before I started this blog, and it quickly became one of my signature dishes. I think this dish really represents how I approach food. When I decided to start my own food blog (January of 2019!), I knew these nachos would be one of my first posts, and this knowledge inspired the name The Rogue Brussel Sprout.

Happy snacking! I hope you enjoy these as much as we have.

Brussel Sprout Nachos with avocado

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Blueberry Ginger Paloma (sub whatever fruit is in-season for the blueberries)

Margarita Cauliflower

Rainbow Winter Tacos

Tri-Colored Citrusy Slaw (the Mexican-inspired version)

Nourishing Taco Pasta

Brussel Sprout Nachos

Nachos go brussel sprout style with this plant-filled, better-for-the-body remake of the classic. Load these perfectly roasted brussel sprouts with all your favorite nacho toppings. This is my favorite comfort food dish!



  • Brussel sprouts
  • Oil of choice for roasting
  • Generous salt and pepper
  • Salsa of choice
  • Cheese of choice
  • Cookable toppings of choice
  • Fresh toppings of choice


  1. Preheat the oven to 425.
  2. Prepare the brussel sprouts by trimming off the stems and then cutting each in half.
  3. Lay the brussel sprouts out, cut-side down for the best browning, on an oiled baking sheet. Salt and pepper liberally.
  4. Roast for 20-30 minutes until tender and browned. The cooking time will depend on the size of your sprouts, so keep an eye on them.
  5. While the sprouts are cooking, prep your other ingredients. This is a good time to do any chopping, grilling, fire-roasting, etc.
  6. When the brussel sprouts are done roasting, pile the sprouts them onto a smaller sheet tray with a rim. It's fine if they're two or three deep, since half the fun of nachos is the different layers.
  7. Add all the toppings you want to cook, including dollops of salsa throughout and a few big handfuls of cheese.
  8. Place the nachos on the top rack of the oven and broil for 5-10 minutes until the cheese is bubbly. Keep a close eye on them and move the sheet pan around as necessary.
  9. Remove the nachos from the oven and finish them with your fresh toppings.
  10. Serve immediately!

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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Julie Ann
May 23, 2022
Talk about a nacho game-changer!! Such a delicious and healthy alternative, I definitely give this one 5 out 5 stars! ⭐⭐⭐⭐⭐
March 1, 2022
These look amazing! We love Brussels sprouts (especially the rogue one:) and this dish looks like such a great way to prepare them! Can’t wait to try it! Thanks for the awesome idea!🌺