Crispy Brussels Sprouts with Dijon Aioli
We received on the stalk brussels sprouts in our last CSA of the season and incorporated some of them in the Roasted Fall Vegetable Bowl. The remaining brussels sprouts were crisped up in the air fryer for this delicious snack. Our brussels sprouts were pretty small so we fried them whole but if you are using larger brussels sprouts you should cut them into halves or quarters so that they crisp up nicely in the air fryer. Dave appreciated how easy this was to make and it gave us the opportunity to use the air fryer for something new.
Recipe from Dash of Mandi.
-1 pound brussels sprouts
-1/2 tablespoon vegetable oil
-Pinch of salt and pepper
-1/4 cup lite Miracle Whip
-2 tablespoons olive oil
-1 1/2 tablespoons Dijon mustard
-Pinch of garlic powder
-Green onion for garnish
Clean and trim the brussels sprouts. Ours were small, if you have larger sprouts, consider cutting in half or quarters. Dry the sprouts, then toss in 1/2 tablespoon vegetable oil, salt and pepper. Put in air fryer at about 350 degrees for 14 minutes, more or less. Remove after 7 minutes to toss and check progress of cooking.
For the aioli, mix lite miracle whip, olive oil, Dijon, garlic powder, salt and pepper until well blended. Serve brussels sprouts with Dijon aioli, garnished with sliced green onion.
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