Roasted Brussels Scoops
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Cook time: 
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Serves: 2
 
A light and crispy chip alternative. The naturally occurring scoop helps to hold dips and spreads while enjoying these.
Ingredients
  • 12 Fresh Brussels Sprouts (Larger ones work better), cleaned
  • Coconut Oill Cooking spray
  • 2-3 TBS of Nutritional Yeast (I used Bragg's)
Instructions
  1. Preheat oven to 350.
  2. Place parchment on a rimmed baking tray (Cookie Sheet)
  3. Slice the stem end of each brussels sprout so that the outer leafs fall off. Repeat slicing of the stem area until all leaves are removed.
  4. Place loose leafs onto the baking tray and spray with coconut oil.
  5. Sprinkle with Nutritional yeast or other topping.
  6. Bake for 8-15 minutes or until crispy and edges are golden.
Nutrition Information
Serving size: 4 Calories: 49 Fat: 1g Carbohydrates: 8g Sugar: 1g Sodium: 18mg Fiber: 4g Protein: 5g
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/roasted-brussels-scoops-thm-fp/