Think you don't like Brussels? I can almost guarantee it's one of 2 things stopping you from it:
You aren't cutting them small enough, or
You aren't roasting them.
Slicing them thinly creates ample surface area for seasoning and crisping. The texture is amazing! And THIS has been my family's favorite flavor fir them yet.
Roast thinly sliced Brussels sprouts drizzled with avocado oil on a cookie sheet lined with parchment at 425 for 20-25 minutes.
While they roast, make the dressing. Then toss the roasted sprouts with the dressing (recipe below), return to the oven for a few more minutes until it starts bubbling on the tray.
Dressing:
Juice of 1 lemon
1/2 cup olive oil
1 T Simply Organic garlic/herb seasoning
1/4 cup fresh parsley, Chopped
1/2 t dried dill
1/4 cup nutritional yeast
Salt & Pepper
Add all ingredients to a mason jar and shake until dressing thickens. Add warm water 1T at a time until mixture is pourable.
So. Delish. Seriously.
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