When I went to the health food store the other day they had organic baby brussel sprouts. I bought all three bags and came home and made the Unroasted Veg recipe from my new book, Raw Food for Everyone. We used to make these in the restaurant with brussel sprouts, carrots, broccoli, green beans and any other in season vegetables.
So easy! Heres the recipe with pix:
Take the brussel sprouts and cut them in half
Melt some coconut oil (I put some in a plastic baggie and ran it under hot water)
Place the brussel sprouts in a bowl with the coconut oil and mix well until they are coated.
Lay the brussel sprouts out on a teflex sheet and sprinkle with sea salt. (I like to sprinkle them with salt after they are on the sheet. If you add it to the mixing bowl it tends to clump)
They will shrivel up a bit in the dehydrator. I left them the entire day because I like them well done. you can dehydrate them as little or as much as you like. I like them almost crispy on the outside.
Place them in a bowl and snack on them. Add them to salads or as a side dish. I actually like them much better once they were sitting out and cooled off.