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 [1] 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