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Crispy Brussels Sprouts with Lemon and Harissa Aioli
2021-12-14
https://www.metro.ca/userfiles/image/recipes/choux-bruxelles-croustillants-aïoli-harissa-citron-11801.jpg
PT40M
PT35M
PT1H15M
Roasted Brussels sprouts :In a large pot of boiling salted water, cook the Brussels sprouts for 8 to 10 minutes until softened. Drain and plunge into ice water to stop the cooking process and help them remain bright green. Drain again.In a deep dish, combine the breadcrumbs with the nutritional yeast. Season with salt and pepper. Set aside.Pour the olive oil into a small bowl. Set aside.Preheat the oven to 400°F (200°C) with the rack in the middle position. Line a baking sheet with parchment paper.Place the Brussels sprouts on a clean dish towel. Use the bottom of a mug to mash them.Dip the Brussels sprouts into the oil and thoroughly coat them with the breadcrumbs, pressing down firmly.Spread the Brussels sprouts out on the baking sheet. Bake for 25 minutes. Flip halfway through.Lemon and harissa aioli :In a small bowl, whisk all the ingredients for the aioli. Serve with the crispy Brussels sprouts.
6-8
Metro
4
2
5
4
Roasted brussels sprouts:
7 cups (1,75 L) brussels sprouts, trimmed
2/3 cup (160 ml) breadcrumbs from rice cereal pulsed in a food processor
3 tablespoons (45 ml) nutritional yeast
1/2 teaspoon (2,5 ml) salt
To taste pepper
5 tablespoons (75 ml) Irresistibles organic olive oil
Lemon and harissa aioli :
1/2 cup (125 ml) mayonnaise
2 teaspoons (10 ml) Harissa sauce
1 teaspoon (5 ml) Dijon mustard
1/4 teaspoon (1,25 ml) cumin
1/4 teaspoon (1,25 ml) salt
1 small garlic clove, chopped
zest of half lemon
Crispy Brussels Sprouts with Lemon and Harissa Aioli
6-8
Accompaniments
0:40
Preparation
0:35
COOKING
1:15
TOTAL TIME
Ingredients
-
Roasted brussels sprouts:
-
7 cups
(1,75 L)brussels sprouts, trimmed
-
2/3 cup
(160 ml)breadcrumbs from rice cereal pulsed in a food processor
-
3 tablespoons
(45 ml)nutritional yeast
-
1/2 teaspoon
(2,5 ml)salt
-
To taste
pepper
-
5 tablespoons
(75 ml)Irresistibles organic olive oil
-
Lemon and harissa aioli :
-
1/2 cup
(125 ml)mayonnaise
-
2 teaspoons
(10 ml)Harissa sauce
-
1 teaspoon
(5 ml)Dijon mustard
-
1/4 teaspoon
(1,25 ml)cumin
-
1/4 teaspoon
(1,25 ml)salt
-
1
small garlic clove, chopped
-
zest of half lemon
Preparation
Roasted Brussels sprouts :
In a large pot of boiling salted water, cook the Brussels sprouts for 8 to 10 minutes until softened. Drain and plunge into ice water to stop the cooking process and help them remain bright green. Drain again.
In a deep dish, combine the breadcrumbs with the nutritional yeast. Season with salt and pepper. Set aside.
Pour the olive oil into a small bowl. Set aside.
Preheat the oven to 400°F (200°C) with the rack in the middle position. Line a baking sheet with parchment paper.
Place the Brussels sprouts on a clean dish towel. Use the bottom of a mug to mash them.
Dip the Brussels sprouts into the oil and thoroughly coat them with the breadcrumbs, pressing down firmly.
Spread the Brussels sprouts out on the baking sheet. Bake for 25 minutes. Flip halfway through.
Lemon and harissa aioli :
In a small bowl, whisk all the ingredients for the aioli. Serve with the crispy Brussels sprouts.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
