Crispy Brussels Sprouts with Balsamic Glaze

Crispy Brussels Sprouts with Balsamic Glaze

No reservation needed for these restaurant-style Brussels sprouts! This make-at-home dish gets its appealing texture from the Veggie Bullet Slicer Blade. It cuts each sprout into thin, crunchy slices in seconds, forming a perfect base for a myriad of accompanying ingredients like avocado oil, unsalted almonds and mustard powder. Congratulations, you’ve found the perfect Brussels sprouts recipe!

Ingredients
  • ½ Pound Brussels Sprouts, ends trimmed
  • 1 Tablespoon Avocado Oil
  • ¼ Teaspoon Sea Salt
  • ¼ Teaspoon Additional Sea Salt
  • ¼ Teaspoon Ground Black Pepper
  • ¼ Teaspoon Garlic Powder
  • ⅛ Teaspoon Ground Mustard Powder
  • ¼ Cup Roasted Almonds, unsalted and roughly chopped
  • 2 Tablespoons Balsamic Glaze
Steps to Prepare
  1. Preheat oven to 475 degrees.
  2. Using the Shredder/Slicer attachment, slice all Brussels sprouts into a bowl.
  3. Carefully toss in the oil and seasonings with tongs or your hands. Be careful not to break up the Brussel sprouts too much.
  4. Spread out Brussel sprouts onto 2 sheet pans to avoid overcrowding and too much steaming from occurring. Bake for 16 to 18 minutes tossing them with tongs halfway through.
  5. Sprinkle a pinch more salt over them while they are hot, toss with almonds and drizzle balsamic glaze over the top and serve.
  6. Enjoy!
Notes
  1. Key to crispy and crunchy brussel sprouts is to not overcrowd your sheet pan!
  2. Don't have a Veggie Bullet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.

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