نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Crispy Parmesan-crumbed Brussels sprouts with smoky aioli

European 20 Mins Prep · 30 Mins Cook

Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper
Place the flour, salt and water in a small bowl and whisk until smooth. Place the Parmesan into a small bowl and mix in the breadcrumbs.
Working with one or two at a time, place the Brussels sprouts in the flour paste and toss to coat. Using a fork, place the coated Brussels sprouts in the Parmesan-breadcrumb mixture and toss to coat.
Place on the baking tray. Repeat this process with the rest of the Brussels sprouts.
Meanwhile, peel and finely grate the garlic. Slice the lemon in half and juice one of the halves. In a small bowl, whisk the mayonnais, paprika, chipotle, 1 tsp lemon juice and a pinch of flaky salt together and adjust the seasoning, if necessary.
Remove the Brussels sprouts from the oven and arrange on a serving platter. Place a skewer into each one, if desired.
Serve with the aioli, lemon wedges and fresh coriander.