🍽️ Crispy Brussels Sprouts Snack with Sriracha Aioli

Name: Crispy Brussels Sprouts Snack with Sriracha Aioli
Total time: 30 min
Yield: 4 servings
Ingredients: Brussels sprouts, fresh 750 g; garlic cloves 2 pcs.; pomegranate 0.5 pcs.; organic limes 0.5 pcs.; olive oil 4 tbsp; salt pinch; vegan salad mayonnaise 4 tbsp; hummus 100 g; vegan coconut yogurt 100 g; sriracha sauce 2 tsp; fleur de sel 1 tsp; sesame, white 4 tbsp

357 kcal · 30 min · 4 servings

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Ingredients

Brussels sprouts, fresh 750 g
garlic cloves 2 pcs.
pomegranate 0.5 pcs.
organic limes 0.5 pcs.
olive oil 4 tbsp
salt pinch
vegan salad mayonnaise 4 tbsp
hummus 100 g
vegan coconut yogurt 100 g
sriracha sauce 2 tsp
fleur de sel 1 tsp
sesame, white 4 tbsp

Instructions

1. Preheat the oven to 220 degrees Celsius. Set the fan to the grill function.
2. Thoroughly wash the Brussels sprouts.
3. Cut the Brussels sprouts in half, depending on their size.
4. Peel the garlic cloves.
5. Finely chop the garlic or press it through a garlic press.
6. Cut the lime in half.
7. Finely grate the lime zest.
8. Squeeze the juice out of the lime.
9. Cut the pomegranate in half.
10. Remove the seeds by tapping firmly on the skin with a soup ladle.
11. Place the Brussels sprouts in a medium bowl.
12. Add some olive oil.
13. Season with salt.
14. Marinate the Brussels sprouts by mixing them well with the oil.
15. Spread the Brussels sprouts out on a baking sheet.
16. Grill the Brussels sprouts for about 15 minutes.
17. Make sure the Brussels sprouts are golden brown and lightly roasted.
18. Turn the Brussels sprouts halfway through the cooking time.
19. Add half of the chopped garlic and mix it in.
20. Let the Brussels sprouts cool down after baking.
21. Mix the cooled Brussels sprouts with the pomegranate seeds.
22. Flavor the mixture with the lime zest.
23. Place mayonnaise in a small bowl.
24. Add hummus.
25. Add coconut yogurt.
26. Add the remaining garlic.
27. Add Sriracha sauce.
28. Mix all the ingredients for the aioli well.
29. Season the aioli with salt.
30. Add lime juice.
31. Taste the aioli and adjust the seasoning.
32. Portion the Brussels sprouts into small snack bowls.
33. Sprinkle fleur de sel over the top.
34. Sprinkle sesame seeds over the top.
35. Insert small skewers or little spoons into the bowls.
36. Serve the Sriracha aioli on the side.
37. Enjoy the snack.

Nutrition per serving

kcal: 357
Protein: 9 g · Fett/Fat: 22 g · Carbs: 32 g