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Crispy Brussels Sprouts with Basil Cashew Sauce

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  • Author: Emily Koch
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 5 to 6 as an appetizer 1x
  • Category: Appetizer, Side
  • Cuisine: Gluten Free, Dairy Free, Vegan, Vegetarian

Description

Crispy Brussels sprouts served with an AMAZING creamy basil cashew sauce for dipping. This recipe makes a great appetizer for any gathering, but especially for Thanksgiving!

Ingredients

Units Scale
  • Basil Cashew Sauce
  • 1 cup raw cashews, soaked for 6 to 8 hours or 1 hour in very hot water
  • 1/3 cup unsweetened. unflavored almond milk (or more to thin)
  • Juice of 1 lemon
  • 1 clove Garlic
  • 1 cup Basil leaves (or use basil paste or even store bought pesto)
  • Salt and pepper to taste
  • Brussels Sprouts
  • 1 1/2 to 2 pounds large Brussels sprouts, ends trimmed off and halved (reserve any leaves that fall away)
  • 3 to 4 tablespoons high smoke point flavorless oil such as avocado oil (check the bottle)
  • 3 to 4 tablespoons unsalted butter (or sub vegan butter for vegans)
  • salt
  • Sprinkle of course sea salt (for garnish)

Instructions

  1. Make the basil cashew sauce: Drain and rinse the soaked cashews. Add the cashews and the remaining ingredients to a blender. Blend on high until smooth, scrape down sides as needed. Add a little more milk if it’s too thick for blending – I added about 1/4 cup extra. The consistency should be thick and spreadable, but not super runny. Taste and add salt and pepper as needed. Set the sauce aside.
  2. Fry the Brussels sprouts: Heat a large heavy bottomed skillet over medium heat (a cast iron works great here). Melt 1 tablespoon of the butter and heat 1 tablespoon of the oil. Add the Brussels sprouts to the hot pan, be sure to not overcrowd otherwise they won’t get crispy, you may have to work in batches. Cook the Brussels sprouts until charred on each side, about 3 to 5 minutes per side. Remove onto a large tray or baking sheet lined with paper towels being sure there is enough room for the Brussels sprouts to lay evenly as they drain. Repeat the frying process until all the Brussels sprouts have been cooked adding more oil and butter so that the pan has a nice coating. Don’t leave out the leaves, they get very crunchy.
  3. Finish: Sprinkle the Brussels sprouts with a generous amount of salt. Transfer the basil cashew sauce to a dipping bowl and the Brussels sprouts to a platter or serving tray. Sprinkle the sprouts with a little course sea salt for finishing texture.
  4. Serve: Serve the Brussels sprouts immediately. They are best when served warm but also good once they cool down. However, they are best eaten immediately because once they are stored in the fridge they lose their crispiness.

Notes

You will have some basil cashew sauce leftover!!! It’s so delicious on just about anything. Spread it on sandwiches in place of mayo, dip other roasted or sauteed veggies in it, top omlets or eggs with it. SO GOOD! It will keep in the fridge for about 1 week.

Make ahead tips:
Make basil cashew sauce up to a few days in advance

Basil cashew sauce adapted from Hot For food

Find it online: https://robustrecipes.com/crispy-brussels-sprouts-with-basil-cashew-sauce/

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