Rating4.2/5 (from 5 ratings)4.2
Yield1 hungry gal
12 brussel sprouts (sliced)
2 tablespoons olive oil
1 teaspoon rubbed to a powder herbs de provance
salt to taste
Dollop of cheddar cheese sauce (from this site)
1. Wash and slice brussel sprouts and toss well with olive oil, salt, and herbs de provance (in a pinch, thyme, basil, lavender and fennel, but if you have: marjoram, sage, and rosemary as well).
2. Spread on a piece of parchment paper in one layer in the dehydrator for 30 minutes to an hour.
3. I made a jicama, tomato, and sprout salad with a touch of rice vinegar dressing to go along with and it was heaven!
4. I also used a healthy dollop of cheddar cheese sauce that I had in the fridge as dip! Sigh… loved it!!!!
Omshanti's ThoughtsBy omshanti
Ever had one of those surprisingly satisfying dinners that showed up out of nowhere?
Well, I know I'm one of only three people in the world that loved brussel sprouts.
I decided to experiment. It was great with a tomato and sprout salad!
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