This crunchy smashed Brussels and red pepper dip is such a cool, crisp, and fun summer treat! Brussels is part of the cruciferous vegetable family, and they have the power to “turn off” cancer and are nature’s detoxifiers! Please read this article while you crunch and dip! Cheers!

Ingredients:

Brussels Sprouts:

• 1lb Brussels sprouts
• 1 tbsp avocado or coconut oil
• 1 tsp salt
• 1 tbsp nutritional yeast
• 1 tsp paprika
• 1 tsp garlic powder

Roasted Red Pepper Dip:

• 3/4 cup raw cashews, soaked for at least 30 minutes to soften
• 1/2 red bell pepper
• 1/4 cup coconut milk
• 4 cloves garlic
• 1/2 tsp salt

Directions:

• Heat your oven to 450
• Steam brussel sprouts using a steamer basket for about 8 minutes- just starting to tenderize
• While Brussels sprouts steam soak your cashews and roast your bell pepper in the oven- just to where it is beginning to wrinkle but not blacken
• Once Brussels are done line up on a parchment paper and use a flat surface to “smash” them. Just enough to flatten them but not deconstruct
• Season Brussel sprouts with oil, salt, nutritional yeast, paprika, and garlic powder
• Line up on an air fryer tray, or a parchment-lined cooking sheet and cook in either air fryer or already preheated oven. Cook at 450 for 15 minutes, then flip and cook for another 10 minutes, until crispy
• While baking combine all of the Roasted Red Pepper dip ingredients into a blender or food processor and blend until smooth