Served with Hot Honey Mustard Dip
Ingredients:
Brussels
12 Brussel Sprouts
2 tbsp Olive Oil
1 tsp Salt
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Paprika
1/4 tsp Mustard Powder
Pinch Cayenne Powder
1+ Cup Shredded Parmesan Cheese
Hot Honey Mustard Dip
1/4 Cup Mayo (I use vegan)
2 tbsp dijon Mustard
1tbsp Sriracha
1 tbsp Honey
Directions:
Preheat oven to 400F. Cut ends off brussel sprouts, toss in olive oil and place whole (cut side down) on a baking sheet. Cover with aluminum foil and place in the oven for 30 minutes.
Once cooked, remove the brussels from the over and flatted each with a cup.
Mix together salt, onion powder, garlic powder, paprika, mustard powder and cayenne in a small bowl and set aside. Sprinkle generously on both sides of the brussles.
Place 12 1 tsbp piles of shredded cheese on a baking sheet, then place the seasoned brussels cut side down onto the parmesan.
Return to the oven for 10-12 minutes until the cheese is crispy.
Meanwhile, mix together the hot honey mustard ingredients and set aside.
Once ready, remove from the oven and let cool slightly before serving with dip. Enjoy!
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