CRISPY GARLIC BRUSSELS SPROUTS WITH SRIRACHA AIOLI - CHRISTMAS RECIPES

CRISPY GARLIC BRUSSELS SPROUTS WITH SRIRACHA AIOLI  - CHRISTMAS RECIPES | Healthy Dinner, easy Dinner, Dinner recipes, week night Dinner, Dinner ideas, chicken Dinner, Dinner fortwo, quick Dinner, family Dinner, Dinner casseroles, cheap Dinner, #Dinnersoup, #Dinnerroom, #Dinnereasyrecipes, #Dinnercrockpot, #Dinnereasyrecipes, #Dinnerprimerib, #Dinnerglutenfree, #Dinneriasyrecipes, #Dinnercrockpot, #Dinnerglutenfree, #Dinnerfamilies, #Dinnermeals, #Dinnerlowcarb, #winterDinner, #Dinnercheese, #Dinnerhealthy#Dinnerfamilies,

CRISPY GARLIC BRUSSELS SPROUTS WITH SRIRACHA AIOLI  - CHRISTMAS RECIPES

I was so excited for this recipe after buying a bunch of brussels sprouts from the farmers’ market. Love spice and Oregon has such a good food culture, but . . . I put these fresh little sprouts in the pan and they turned into gorgeous bright green rocks. I eventually had to turn the heat down to keep them from turning into little briquettes. All in all, it took about 20 minutes over the heat (mostly covered) to get them soft enough, and by then they were fine – I mean brussels dipped in sriracha hummus can’t be bad – but none of the crispy fried goodness I was going for. Suggestions? (Sorry if this question sounds vapid -I am so not a cook.

Ingredients

SPROUTS

• 1 tsp sea salt
• 5 cloves garlic (minced)
• 1 pound Brussels sprouts (rinsed and thoroughly dried)
• 3-4 Tbsp avocado, refined coconut or olive oil (any oil with high smoke point - check bottle)

TOPPING

• Vegan Parmesan Cheese
• Fresh herbs (cilantro, parsley, scallions)

SRIRACHA AIOLI

• 1 pinch each sea salt + garlic powder
• 1 tsp smoked paprika (or regular)
• 1-2 tsp maple syrup (or sweetener of choice)
• 1 tsp apple cider vinegar
• 3/4 cup your favorite hummus*
• 1 Tbsp sriracha (or sub hot sauce)
• 1/2 medium lemon (juiced)

Instructions

1. Frist, Preheat a large skillet to medium high heat and cut any larger Brussels sprouts in half.
2. Then Add to a mixing bowl and toss with a generous amount of oil and season generously with salt.
3. Then Once the pan is hot, add a bit more oil to the pan and only as many sprouts as will fit without crowding the pan.
4. Next, Cover and cook for 1 minute, then use tongs to toss and turn over halved sprouts to cook both sides evenly. 
5. Then Cover once more and cook for another 1-2 minutes.
6. Next, Shake the pan once more to toss the sprouts and then cover for another 30 seconds.
7. Then Remove from heat and immediately add back to the (empty) mixing bowl. Top with minced garlic and season again with salt. 
8. Then Continue cooking other batches until all of the sprouts are sautéed.
9. Next, To serve, sprinkle with vegan parmesan cheese, herbs of choice, and serve with Sriracha aioli or preferred dipping sauce. These would also be delicious with a honey mustard sauce like this one (just leave it thicker for dipping).
10. Next, Leftovers keep well in the fridge for a few days, though best when fresh. Reheat in a skillet or (gasp) the microwave.
11. Enjoy It !

Recipes adapted from :   kleinworthco.com