It was play day in the kitchen, when I can pursue whatever harebrained, off the wall idea that comes to mind. I am retired, so I can do that if I want to. The idea was to transform Brussels sprouts into a crunchy flavorful topping to sprinkle over anything from pizza to mashed potatoes.
I used my mandoline on the thinnest setting to shave slices of Brussels sprouts.
To the shaved Brussels sprouts I added kosher salt, red chili flakes, maple syrup, lime juice, white balsamic vinegar and a drizzle of olive oil.
After a period of time marinating I thoroughly draining the liquid* and spread the shaved brussels sprouts on a lightly greased baking tray. They were then roasted in the convection oven at 250ºF until the shavings turned golden brown and became crunchy. I checked on them every 10 minutes for the first 20 minutes then every 5 minutes as they were close to being done.
*The drained liquid was used to make a salad dressing by blending it with toasted black sesame seeds. It looked like soot (no photos) but it was a tasty dressing.
I sprinkled the crispy Brussels sprouts topping over eggs with spinach, feta and tomatoes.
A generous amount of the crunchy Brussels sprouts topped a baked potato.