Brussels Sprouts Bites

These lightly battered sprouts make for a hearty and nutritious appetizer or side dish to share at your next gathering.

By / Photography By Sarah McCartan | February 09, 2016

Instructions

Cut Brussels sprouts from stalk, removing the tough bottom. Rinse sprouts thoroughly, submerging in water to eliminate any sand, dirt or tiny insects. Slice larger sprouts in half vertically, shedding any outer wilted leaves. Leave small sprouts whole. Place sprouts in a mixing bowl (with lid).

BATTER: Combine batter ingredients in a mixing cup, adding nutritional yeast flakes last. Pour batter over sprouts in mixing bowl. Place lid tightly on bowl and shake until batter thoroughly covers sprouts.

COOK: Heat coconut oil in large pan. Add Brussels sprouts. Cook between low and medium heat for 15-20 minutes, until slight browning occurs and sprouts are tender. Add rosemary the final 2-3 minutes of cooking on low heat.

*Packed with vitamins and minerals, not only do nutritional yeast flakes amplify the nutritional value of any dish, they supply a savory, nutty, almost cheesy taste. Nutritional yeast flakes are available in bulk at local markets.

 

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Ingredients

  • 1 stalk Brussels sprouts (approximately 24 sprouts)
  • 2 tablespoons coconut oil
  • 1-2 sprigs fresh rosemary, finely chopped
Batter
  • 4 cloves garlic, finely chopped
  • 1/4 cup sunflower oil
  • 1/4 cup raw unfiltered organic apple cider vinegar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 small spring (green) onion, finely chopped
  • 1/2 cup nutritional yeast flakes
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