Fried Honey BBQ Sriracha Brussel Sprouts
|I am not a doctor. I can not diagnose, cure, treat, prevent disease and illness. I am just here to share my experiences and things that I've learned.|
I've eaten sooo many Brussels, and so many different ways. Today I was feeling like a mad scientist (lol). I'd decided that I wanted something that would remind me of a sweet and spicy chicken dish that I used to order before I became vegan. This was an extremely successful attempt! Here's what I did to accomplish it.
|Prep Time||Cook Time||Total Time|
|10 minutes||30 minutes||40 minutes|
*All times are approximate*
- Brussel sprouts
- 2 cups almond flour
- 1 cup almond milk
- 2 teaspoons Himalayan pink salt
- 1 teaspoon liquid smoke
- bread crumbs (You can use almond flour to lower carbs)
- Himalayan pink salt
- dried oregano
- cayenne pepper
- berbere spice
- chili powder
- Sriracha sauce
- Lemon juice
- G Hughes Hickory BBQ Sauce
- Primal Kitchen steak sauce
- organic maple syrup
- Brown Swerve
- spring water (preferably bottled at the source)
- Thoroughly wash Brussel sprouts, chop off stems, and cut into quarters.
- In a large mixing bow, combine all wet batter ingredients.
- Coat copped Brussel sprouts with wet batter.
- In another dry large mixing bowl combine all dry ingredients and coat Brussels (that are already covered in wet batter).
- Cook breaded Brussel sprouts in the air fryer for 15-20 minutes or until they begin to turn golden brown. (You may have to cook in small batches depending on the size of your air fryer.)
- In a medium sized bowl, combine ingredients for the dipping sauce.
- Either cover the completely cooked Brussels with sauce or dip as you go. Enjoy!