Garlicky Nooch Sprouts
These Brussels sprouts are grain-free, yet breaded — and crispy, yet baked. That makes them a healthy, yet oh-so-yummy finger food for your next side dish or appetizer. The garlicky nooch seasoning is delicious, and the Avocado Dill Aioli sends these over the top!
Ingredients
For the sprouts...
- 1 lb Brussels sprouts, stems trimmed and sliced in half horizontally
- 1 Tbsp ground chia seeds
- 1/4 cup almond flour
- 2 Tbsp nooch (nutritional yeast)
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
For the aioli...
- 1 small avocado
- 2 1/2 Tbsp vegan mayonaise (I use Follow your Heart Vegenaise — select their soy-free variety if necessary)
- 2 Tbsp fresh dill
- 2 tsp lemon juice
- 1/4 tsp apple cider vinegar
- 1/4 tsp sea salt
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together the ground chia seeds with 4 tablespoons water. Add the Brussels sprouts to the bowl and toss until they're completely coated with the chia mixture.
- In a separate, small bowl, mix together the almond flour, nutritional yeast, garlic powder, and sea salt. Sprinkle this mixture over your sprouts and toss until they are coated well.
- On a lightly oiled, parchment lined baking sheet, arrange Brussels sprouts, cut side down. Place baking sheet in the oven. After 15 minutes, the bottoms should be lightly browned. Flip each one. Place the baking sheet back in the oven for another 10 minutes, or until your sprouts are nicely browned.
- While the Brussels sprouts cook, make your aioli. Add all ingredients to the food processor and mix until completely smooth. Transfer to a small bowl or ramekins for serving. Dip the sprouts and enjoy!