Crunchy Shaved Brussels Sprouts Topping

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.

Crunchy Roasted Shaved 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.

Crunchy Roasted Shaved Brussels Sprouts

 

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.

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Crunchy Roasted Shaved Brussels Sprouts

 

I sprinkled the crispy Brussels sprouts topping over eggs with spinach, feta and tomatoes.

Crunchy Roasted Shaved Brussels Sprouts

 

A generous amount of the crunchy Brussels sprouts topped a baked potato.

Crunchy Roasted Shaved Brussels Sprouts

Crunchy Roasted Shaved Brussels Sprouts



 


7 thoughts on “Crunchy Shaved Brussels Sprouts Topping

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