Crispy Brussels Sprouts Recipe with TWO Low Carb High Fat Dips

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start with about 2 cups of brussels sprouts from a big bag.

Trim the ends of the brussels sprouts and cut them in half.

Toss the halved brussels sprouts into a bowl with 1/4 cup of avocado oil.

Add 1/2 teaspoon of salt, garlic powder, and cayenne pepper to the bowl.

Make sure the brussels sprouts are well coated in the oil and seasonings.

Line a baking sheet with parchment paper and spread the brussels sprouts in an even layer without overlapping.

Preheat the oven to 400°F (204°C) and place the baking sheet in the oven for about 30 to 35 minutes, checking occasionally.

While the brussels sprouts are roasting, prepare the whipped ricotta and pesto dip by mixing 8 ounces of ricotta cheese and 4 ounces of cream cheese until smooth.

Add lemon zest, juice of half a lemon, salt, garlic, and red pepper flakes to the ricotta mixture and whip again.

Swirl in 2 tablespoons of basil pesto for presentation and top with slivered almonds.

For the curry dipping sauce, mix 1/3 cup of mayonnaise, 2 tablespoons of heavy whipping cream, juice from half a lime, and 2 teaspoons of curry powder together.

Add chopped fresh cilantro and optional hot sauce to the curry sauce and whisk until combined.

Once the brussels sprouts are done, drizzle with toasted sesame oil and serve with the two dips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens