Almond Crusted Brussels Sprouts

Almond Crusted Brussels Sprouts.jpg

Ingredients

  • 1 lb small brussels sprouts

  • 1/4 C cassava flour

  • 1 egg

  • 1 t dijon mustard

  • 3/4 C almond flour

  • 1 t smoked paprika

  • 1 t garlic powder

  • 1 t salt

  • coconut oil

 

INSTRUCTIONS

  1. Prep brussels sprouts by trimming a little off the bottom and pulling any loose leaves off.

  2. Bring a pot of salted water to a boil, blanch brussels sprouts in the water for 5-6 minutes until tender (longer for larger sprouts) and drain, leave to dry as much as possible.

  3. Prepare your breading station! 1 bowl with the cassava flour, one bowl with egg and dijon mustard whisked together and the last bowl with almond flour, paprika, garlic powder and salt whisked together.

  4. Roll brussels sprouts in cassava flour first and tap any extra flour off, put floured sprouts into egg mixture to coat all around and finally into the almond flour breading to coat completely. Place almond crusted sprouts on a sheet tray until ready to brown.

  5. Heat a non-stick pan with coconut oil, fry sprouts in batches, tossing to get all sides browned, remove onto a paper towel lined plate before serving.

  6. These sprouts can be eaten as is or with your favorite dip! They are best enjoyed fresh, they are less crispy re-heated.

  7. Enjoy!