Recipe and photo courtesy of Avocados from Mexico
The Brussels Sprouts:
4 c. Brussels sprouts, shaved
4 c. vegetable oil
½ ea. Avocados From Mexico, cubed
3 ea. Slices of bacon, crumbled
1 T. Honey
Salt and pepper, to taste
In a medium pot, heat vegetable oil. Test the temperature of the oil by dropping a Brussels sprout leaf into the pot. If the Brussels sprout lightly boils it is ready. Carefully transfer the Brussels sprouts into the pot. Let cook for about 5 minutes. Remove the Brussels sprouts from the oil onto a paper towel-lined plate. Allow a couple of minutes for the excess oil to absorb into the paper towel. On a sheet pan covered in foil, evenly distribute Brussels sprouts. Cook in the oven for approximately 5 minutes, or until golden and crispy.
The Dip:
1/2 ea. Avocados From Mexico, mashed
2 T. Mascarpone cheese
1 T. Honey
Preheat oven to 425ºF degrees.
In a small bowl, combine the avocado, mascarpone cheese, honey and whip until smooth and creamy. Once cooked, remove the Brussels sprouts from heat and let cool for approximately 5 minutes.
To serve: On a large plate, spread the avocado dip, then cover with brussels sprouts. Top the brussels sprouts with cubed avocado, bacon and salt and pepper to taste. Finally, drizzle with honey.