In all of my meal planning last weekend after receiving my bountiful basket, I realized that I'd found uses for everything in my basket except for the brussel sprouts. After running through a few recipes for how to cook them as a side dish I found a couple that suggested you bake them for 10 minutes or so after coating them in EVOO and sea salt. I have to admit, I was completely unexcited about just salt and the baking at 350 was a disaster with the first batch. Some parts were burnt and other parts still moist. But my oven has a dehydrating setting and I decided it was finally time to try it out. Well, it was SO tasty... it was gone before I remembered I should even take a picture of the finished product for my blog **blushes** PLUS, my kids LOVED them and asked for more!!
I'm super eager to try out this recipe with other vegetables for quick snacks!!
Dehydrated Veggie Recipe
Ingredients:
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| From the 1st batch that didn't turn out, but shows them spread out. Add drying rack and MUCH less heat! |
-10 Brussel Sprouts (or whatever vegetable you want to try and substitute; about 2 cups?)
-2 Tablespoons melted butter
-1 Tablespoon lemon juice
-1 teaspoon garlic powder
-1/2 teaspoon sea salt
-1/8 teaspoon black pepper
Instructions:
1. Cut stem off the bottom of brussel sprout, save leaves that fall off, cut a little more of the stem off and remove leaves. Continue until desired amount has been removed (How hard do you want to work for the little leaves?).
2. Melt butter in a pan, add other ingredients and stir well.
3. Pour over brussel sprouts and stir until evenly coated.
4. If using a dryer setting your oven: set a cooling rack on top of a cookie sheet. Spread veggies evenly over the top and dry until crunchy all the way through. (was a few hours in mine)
If using a dryer: spread evenly over trays on a low heat and dry until crunchy all the way through.
5. Let cool to room temperature and bag (if they make it that long!)
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