Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine American, European
Servings 8servings
Ingredients
2lbsbrussels sproutswashed and halved
2tspKirkland organic no salt seasoning OR 1/2 tsp garlic1/2 tsp granulated onion, 1/2 tsp black pepper
extra-virgin olive oil for roasting sprouts
2large avocados
1english cucumberhalved lengthwise and cut into 3/4″ slices OR roasted zucchini cut the same way
1quart/liter fermented fennel or appleginger & lemon fermented fennel
1/4cupsoaked and dried or sprouted pumpkin seedsoptional
1/4cuppine nutsoptional
2-3tbsphulled hempseedsoptional
Instructions
Preheat oven to 400ºF
In a large cast iron pan or a baking sheet with a silicone mat, place halved brussels sprouts cut side up
Sprinkle with your favorite seasoning or with a mix of: 1/2 tsp granulated garlic, 1/2 tsp kosher or pink salt, 1/2 tsp granulated onion, 1/2 tsp black pepper.
Spray or drizzle with extra virgin olive oil and roast for 30-45 minutes. If you are using zucchini instead of cucumber, roast them together with the sprouts.
When the brussels have begun to blacken to your taste, remove them and toss with prepared cucumber or zucchini, seeds, 1/2-1 quart of fermented fennel of choice.
Halve your avocados and divide each half into 6 parts (three cuts: 1 lengthwise and then sideways in thirds)
Toss the avocado with the rest of the salad and serve. The fermentation liquid from the fennel culture will prevent the avocado from going brown too quickly.