Cornmeal Crusted Brussels Sprouts
Cornmeal Crusted Brussels Sprouts are a terrific appetizer for date night or dinner parties. They’re a great snack for Netflix binging sessions, too! They’re gluten-free and oil-free.
Ingredients
- ½ cup non-dairy milk
- ½ cup chickpea flour
- 1 cup cornmeal
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 pound brussels sprouts trimmed and cut in half
- ¼ cup Walnut Parmesan
- You’re favorite dipping sauce, for serving
Instructions
- If you’re using your oven, preheat it to 400°F and line a baking sheet with parchment paper.
- To blanch the Brussels sprouts, bring a large pot of water to a boil, and have a large bowl of ice water ready. Cook the sprouts in the boiling water for 5 minutes. Remove them from pot with a slotted spoon and place them in the ice water to keep them from cooking. After a few minutes, remove them from the ice water and blot them dry.
- In a shallow bowl, mix together the chickpea flour and non-dairy milk. Let the mixture sit for a few minutes to thicken slightly.
- In another shallow bowl, mix together the cornmeal, nutritional yeast, onion powder, garlic powder, sea salt, and pepper.
- Dip each sprout in the chickpea flour mixture, then dredge them through the cornmeal mixture.
- Place the sprouts on the baking sheet if you’re using your oven or in the basket of your air fryer, if you’re air frying them. Be sure to leave a little room between them so they don’t stick together.
- If you’re using your oven, cook for 20-25 minutes or until the sprouts are crispy and golden brown. If you’re using your air fryer, cook on 400° for 10-13 minutes. With both cooking methods, the sprouts need to be flipped at the halfway point.
- Remove from the oven and place in a serving dish. Sprinkle with the vegan parmesan. Serve with your favorite dipping sauce.