Directions
- 1Boil the potatoes.
- 2Steam the sprouts until soft.
- 3Allow the boiled potatoes and steamed sprouts to cool/dry.
- 4Smash the cooled/dried potatoes and sprouts on a lined baking tray.
- 5Add seasonings and oil to the smashed vegetables.
- 6Bake at 200° for 30-45 minutes or until crispy.
- 7Mix up the dressing.
- 8Coat the crispy veggies in the dressing.
- 9Serve topped with garnishes and enjoy.
Ingredients
- 500 g baby potatoes
- 500 g Brussel sprouts
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp smoked paprika
- 0.5 tsp white pepper
- 4 tbsp nutritional yeast
- olive oil
- salt
- pepper
- few tbsp unflavoured vg yoghurt
- 1 juice of 1 lemon lemon juice
- bunch fresh parsley
- bunch chives
- crispy onions
- fresh herbs
- chilli oil
Equipment
lined baking tray
Tips
- Softening, smashing, and seasoning before cooking creates crispy, craggly bits.
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