Crispy Brussels Sprouts

• total time: 19 minutes

Ingredients

In order to make Extra crispy sprouts, they need to be as dry as possible. If you wash your sprouts, either do it well in advance so there is time to air dry / use salad spinner / pat dry

Brussels sprouts benefit when they’re fully coated/saturated with oil before roasting, especially the inner-side. Using a mixing bowl helps with even coating. Big time!

CONVECTION bake if you have it! Air Frying is a fancy word for convection cooking - cooking with hot circulating air. This will make for a crispier sprout 👌🏼

IMO, it’s better to underdress than overdress sprouts. Start with a little bit of dressing, mix well and coat sprouts. Taste and add more dressing if needed

Directions

25-30 Brussels Sprouts, halved

season with salt and pepper and a generous coat of olive oil

Bake @ 425 def F on convection, 450 if you don’t have convection ~18-20 minutes.

Lemon Parmesan Dressing:

1 tbsp lemon juice

2 tbsp grated parmesan

2 tbsp olive oil

1/2 tsp dijon mustard

Salt

Pepper

Tamari Tahini Dressing:

2 tbsp tahini

1 tbsp @sanjtamari tamari (I use 25% less sodium)

1 tsp maple syrup

1 tsp lemon juice