• Prepare the Brussels Sprouts
• Trim and slice the ends off the Brussels sprouts and remove any leaves that are falling off or brown.
• Soak the Brussels sprouts in heavily salted water for at least an hour. This will help remove any excess debris or little bugs tucked under the coiled leaves.
• Drain and rinse the salt from the Brussels sprouts.
• Add ⅓ cup water to the Brussel sprouts in a microwave-safe dish and cover with a paper towel.
• Microwave on high to 5 minutes.
• Remove and drain any excess water from the boil and allow the sprouts to cool to the touch.

Prepare the Breadcrumb/Nutritional Yeast Mixture & Plant Milk Bowl

• Preheat an air-fryer to 390 degrees or an oven to 400 degrees.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Using a drinking glass or a small ball jar, smash each Brussels sprout until flat.
• Combine ¾ cup of breadcrumbs and ½ cup of nutritional yeast in one bowl using two shallow bowls.
• In a second bowl, add 1 cup of unsweetened plant milk.
• Dip each Brussels sprout in the bowl with the plant milk, then dredge each into the breadcrumb/nutritional yeast mixture.
• Place each breaded Brussels sprout on an air fryer pan or lined baking sheet.

Cooking Options

Air Fryer

• Preheat the air fryer to 390 degrees.
• Place breaded Brussels sprouts onto an air fryer pan with a small space between each sprout.
• Do not overcrowd the pan.
• Cook for 10 minutes until crispy.
• If using a small air fryer, batch cook and keep cooked smashed Brussel sprouts warm in a 300-degree oven.

Oven

• Preheat the oven to 400 degrees.
• Place breaded Brussels sprouts onto a lined baking sheet with a small space between each sprout.
• Do not overcrowd the pan.
• Cook for 20 minutes until crispy.