Crispy Brussels Sprouts with Two Dipping Sauces

This recipe is from KetoConnect, where you’ll find lots of delicious, low-carb recipe ideas. Here is the full Crispy Brussels Sprouts recipe with additional notes and ingredient links.

Ingredients:

For the Brussels:

• 2 cups Brussels sprouts, halved
• 1/4 cup avocado oil
• 1/4 teaspoon pink Himalayan salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

For the Curry Dipping Sauce:

• 1/3 cup mayonnaise
• 2 tablespoons heavy cream
• 1 tablespoon cilantro, minced
• 2 teaspoons curry powder
• 1 teaspoon lime juice
• 1 teaspoon hot sauce (optional)

For the Whipped Ricotta Dipping Sauce:

• 8 oz. ricotta cheese
• 4 oz. cream cheese, softened
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon pink Himalayan salt
• 1/4 teaspoon red pepper flakes
• 3 tablespoons basil pesto (store bought)
• Pine nuts or almonds, for garnish (optional)

Instructions:

For the Brussels Sprouts:

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together all ingredients and coat Brussels sprouts on all sides.
3. Place Brussels sprouts on a parchment paper (or silpat) lined baking sheet. Spread them out so they aren’t overlapping and can cook evenly.
4. Place in oven and roast for 25- 35 minutes, flipping halfway through if necessary.

For the Curry Dipping Sauce:

1. Mix together all the ingredients for the dipping sauce and place in the fridge.
2. Chill until Brussels are ready.

For the Whipped Ricotta Dipping Sauce:

1. Place ricotta and cream cheese in a large bowl and whip with a mixer for 3-5 minutes until light and fluffy.
2. Add in lemon zest, lemon juice, salt, and red pepper flakes.
3. Whip once more for about 30 seconds to combine. Add the pesto, using a spoon to mix it into the ricotta.
4. Add ricotta mixture to a serving dish and place in the fridge to cool until Brussels are ready.

Note: Dipping sauces can be stored in an air-tight container and refrigerated for up to 1 week for optimal freshness.

For nutritional information, please click here.