Farmers Markets are not only a place to buy fresh, local food from our region, they're also an opportunity to get to know the people who grow your food, providing a place for community and gat...
- 1 stalk Brussels sprouts (approximately 24 sprouts)
- 2 tablespoons coconut oil
- 1-2 sprigs fresh rosemary, finely chopped
- 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
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.