Crispy Brussels Sprouts with Sour Cream Dressing

Cook Time 1 hour

Servings 4

Ingredients

500g brussels sprouts, par-boiled for 5 minutes 

¼ cup olive oil 

1 clove garlic, crushed to serve

Salt and pepper

Sour Cream Dressing

200ml sour cream

2 tbsp mayonnaise

1 tsp garlic powder

2 tbsp chives, finely chopped plus extra to garnish 

2 tbsp dill, finely chopped 

Handful of Hazelnuts, roughly chopped

Juice and zest of 1 lime

Method

Preheat the oven to 220°C.

In a small bowl, mix together the olive oil, garlic, salt and pepper.

Place the Brussels sprouts in an even flat layer on tray and use the bottom of a glass to gently press down on the Brussels sprouts until they are slightly smashed. Brush the with the seasoned oil and bake in the oven for 30-40 minutes, flipping halfway through, until golden brown and crispy. Alternatively, cook the Brussels sprouts in boiling water for 8 minutes, then roast them in the air fryer at 195°C for 15-20 minutes or until golden brown and crispy.

For the dressing, mix all ingredients in a medium-sized bowl.

Transfer crispy brussel sprouts to a serving dish and top with herby sour cream dressing and extra chives.