Brussels Sprouts Smashed and Crispy
Nutritional Info
Calories 176 (40% from fat)
Fat 8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 444 mg.
Carb. 22 gram
Fiber 10 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 10 gram
Ingredients
2 lbs. SMALL Brussels sprouts, cleaned and trimmed
1/4 cup nutritional yeast
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. olive oil
Smashing Brussels sprouts helps dry them out and crisp them up. This vegan recipe has only five ingredients. It is higher in fat, but that should be balanced out by the main course.
1. Fill a large pot half full of water. Bring to a boil.
2. While the pot is heating up, trim the stems of the Brussels sprouts. Leave as much on as possible so they hold together when you smash them. If they're especially large, you can cut them in half; just be aware that they won't be held together.
3. Add the Brussels sprouts to the hot water and boil for about 10 minutes until they're fork-tender.
4. When the Brussels sprouts are cooked, put them in a strainer and rinse in cold water to stop the cooking process. Drain well and pat dry.
5. Preheat oven to 425 degrees Fahrenheit.
6. In a large bowl, mix the yeast, salt, and pepper. Then, mix in the olive oil.
7. Stir the sprouts together with the yeast and olive oil mixture to coat them.
8. Lay a piece of parchment paper on a baking sheet. Then, put the Brussels sprouts on the sheet and smash them gently but firmly.
9. Bake for 25 to 30 minutes until they are browned. If you want them crispy, turn the oven to "broil" and bake for another 1-2 minutes until they are all brown. Watch closely because they can quickly burn at this temperature.
10. Divide into four servings and enjoy.
Yield: 4 Servings
You can freeze individual servings for easy re-heating later.
Microwave on high for approximately 60 to 90 seconds. Keep the container open a little to allow steam to escape.
