Crispy Smashed Brussels Sprouts
Ingredients
- 16 oz Brussels sprouts
- olive oil
- garlic powder
- salt and pepper
- 1/3 block of Violife Just Like Parmesan
Balsamic maple dip
- 1/4 cup tahini
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup water
Preparation
Place the Brussels sprouts in boiling water that you’ve salted generously and boil for 12-15 minutes, until they are soft enough to stick a fork into.
Drain the sprouts and transfer them to a bowl, then drizzle generously with olive oil, garlic powder, salt, and pepper.
Transfer the Brussels to a parchment-lined baking sheet and use a flat-bottomed cup to smash them a little bit, but do not smash too much or they will fall apart.
Grate a generous amount of Violife Parmesan on each Brussels sprout, then air fry them at 425°F for 10-12 minutes, until they are golden-brown and crispy.
While they are cooking, whisk up all of the dip ingredients in a bowl.
Once the sprouts are done cooking, allow them to chill for a few minutes, grate more Violife Parmesan on top, dip into the maple balsamic dip, and enjoy.
