Crispy Garlic Brussels Sprouts with Sriracha Aioli
1 pound Brussels sprouts cut in half
3-4 Tbsp avocado, refined coconut or olive oil (any oil with high smoke point – check bottle)
3 T tamari
Juice from 1 lemon
5 cloves garlic (minced) cone #1
3/4 cup your favorite hummus* or vegan mayo
1 Tbsp sriracha (or sub hot sauce)
1/2 medium lemon (juiced)
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
Vegan Parmesan Cheese
Fresh herbs (cilantro, parsley, scallions)
Preheat a large skillet to medium high heat and cut Brussels sprouts in half. Place in Skillet cut side down. Sear for 5-8 mins browning the sprout. Add a few T. water and Cover and cook for 5 minute, then use tongs to toss and turn over halved sprouts to cook both sides evenly. Cover once more and cook for another 1-2 minutes. Add in minced garlic and season with Tamari and lemon juice. Continue cooking other batches until all of the sprouts are sautéed.
To serve, sprinkle with vegan parmesan cheese, herbs of choice, and serve with Sriracha aioli

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