Recipes / Starters / Crispy Brussels sprouts with piquillo pepper sauce
Starter
Side
Vegetarian
Gluten-free
Baked
Crispy Brussels sprouts with piquillo pepper sauce
Boiled Brussels sprouts, smashed and baked with Parmesan until crisp, with an avocado, lemon and piquillo pepper sauce.
- Cooking
- 35–45 min
- Prep
- 10 min
- Difficulty
- Easy
Per serving
222 kcal
Protein · 16 %
9 g
Fat · 62 %
16 g
Carbs · 22 %
13 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 20 Brussels sprouts
- 50 g grated Parmesan
- For the sauce
- 0.5 avocado
- 0.5 lemon, juiced
- 5 piquillo peppers
- hot sauce optional
- salt and pepper to taste
- 3 tbsp extra virgin olive oil
Step by step
- Remove any tired outer leaves from the sprouts and boil them in salted water for 15 minutes.
- Put them on a tray lined with baking paper and squash them with a glass. Cover with the Parmesan and bake (at about 200 °C) for 20 to 30 minutes, until golden.
- For the sauce, put all the ingredients in a jug and blend. If you'd like it lighter, add a splash of water.
- Serve everything together.