|300 g||brussel sprouts|
|30 ml||coconut oil — or butter|
|30 ml||parmesan cheese — finely grated|
|2.5 ml||dried chilli flakes|
|salt and freshly ground black pepper|
|125 ml||yoghurt — Greek|
|60 ml||sour cream|
|lemon — zest only|
|15 ml||lemon juice|
|15 ml||fresh chives — chopped|
Preheat the oven to 160°C.
Line a baking tray with some baking paper and lightly grease it with a bit of cooking spray.
Wash and dry the Brussels sprouts. Pull off the outer firm leaves from each sprout until you get to a softer, yellowish center. You should be left with about 140g of leaves. Toss the leaves with the melted oil or butter, Parmesan cheese and chili flakes. Season it with a pinch of salt and pepper.
Spread it out onto the baking tray to form a single layer.
Bake for 10-12 minutes until golden on the edges. Leave it on the tray to firm up for 5 minutes before serving.
Stir together the ingredients. Season with a splash of Worcestershire sauce, some salt and a pinch of pepper.
Quarter the leftover Brussels sprout centers and drizzle with a splash of oil and season to your liking. Bake them off on a separate baking tray for 12-15 minutes and serve as a separate side dish or use it as a filling in omelets or add it to a warm veggie salad with feta.
Recipe reprinted with permission of Illanique van Aswegen.