Crispy Brussels Sprouts with Spicy Dip
Servings 4 servings
Calories 124kcal
Ingredients
- 2 cups Brussels Sprouts trimmed & halved length-wise
- 1 tsp Avocado Oil
- Sea Salt & Black Pepper to taste
- 1/4 cup Avocado Mayonnaise
- 1 tsp Apple Cider Vinegar raw
- 1/2 tsp Smoked Paprika
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and add the Brussels sprouts. Drizzle with avocado oil and add sea salt and pepper to taste. Toss to combine and bake for 25 minutes.
- Prepare the dip by combining the avocado mayo, apple cider vinegar and smoked paprika in a small bowl. Mix well.
- Remove the Brussels sprouts from the oven and transfer to a serving bowl or platter. Serve with the dipping sauce on the side. Enjoy!
Notes
Leftovers: Keep leftovers in the fridge in a sealed container up to 3 days.
No Avocado Oil: Use olive or coconut oil instead.
No smoked paprika: Use the juice of a lime & blend into the avocado mayo.
Extra Spicy: Add cayenne pepper.
Brussels sprouts are a member of the Gemmifera Group of cabbages, grown for their edible buds. They are closely related to cauliflower, mustard greens, and kale. Brussels sprouts are low in calories but extremely nutrient-dense especially vitamin K, vitamin C and rich in fiber.
Brussels sprouts are a member of the Gemmifera Group of cabbages, grown for their edible buds. They are closely related to cauliflower, mustard greens, and kale. Brussels sprouts are low in calories but extremely nutrient-dense especially vitamin K, vitamin C and rich in fiber.
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 99mg | Potassium: 177mg | Fiber: 2g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 33.8mg | Calcium: 20mg | Iron: 1.3mg