This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias
I never thought when I started this blog, I would have developed such a love for Brussels sprouts. I’ve shared quite a few sprouts recipes and I’ve been known to speak their praises on social media too. Truth be told, I didn’t grow up eating sprouts. I certainly never cooked with them until a few years ago. These sprouts are different; sort of like an optical illusion. They appear to be fried but they’re actually oven roasted Brussels sprouts cooked with Mazola® Corn Oil. Here’s a little info for you on why I chose to use corn oil: A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil. To learn more about the study, see Mazola.com.
These oven roasted Brussels sprouts are lighter than the original recipe and I’ll tell you how in a moment. Let’s chat about Mazola® Corn Oil for a second. In creating this recipe and working with this brand, I learned a lot about Mazola® Corn Oil that I didn’t know before. For instance:
- Mazola® Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family and it has a variety of uses include baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing.
- Mazola® Corn Oil has a neutral taste that won’t negatively impact the taste of ingredients, so it lets the natural flavor of your food stand out.
- It has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications including stir-frying, sautéing, grilling and even baking. Smoke point is really important as many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor but also its nutritional value.
- All Mazola® oils are cholesterol free and have become a healthful tradition in America.
In addition to the neutral flavor, Mazola® Corn Oil’s cholesterol claims really caught my eye. John had a bout with his cholesterol a couple of years ago so products that are cholesterol free really interest me. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. It’s no wonder that Mazola® Corn Oil is America’s #1 Selling Heart-Healthy Cooking Oil.
Oven Roasted Brussels Sprouts Bites with Mazola
I’ve made the original recipe for these sprouts before but today, it’s all about a better-for-you version. In order to achieve that I swapped three ingredients:
- Instead of butter, I used Mazola® Corn Oil
- I swapped all-purpose flour for organic whole wheat flour
- For the aioli, I swapped the mayonnaise for Greek yogurt
See? It’s really simple to take any recipe and make it a guilt-free dish in no time. These sprouts are perfect as a side dish for any meal but I really love them as appetizers. Make a bunch of them before you have friends over then set them out on the table with toothpicks. Not only do they look nice on a plate but your guests can serve themselves while you’re getting the rest of the meal ready. How easy is that?
Ready to give these oven roasted Brussels sprouts a try?
Oven Roasted Brussels Sprouts Bites
Ingredients
For the sprouts
- ½ cup organic whole wheat flour
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 teaspoon garlic powder
- Pinch of cayenne
- 2 large eggs
- 1 cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 3 tablespoons Mazola® Corn Oil
- 1 pound Brussels sprouts, rinsed and trimmed
- Flaky salt, for finishing
For the aioli
- 1/3 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 lemon, halved
- Additional seasonings, if desired
- Chopped fresh chives, for garnish
Instructions
To make the sprouts
- Heat oven to 400° and line a baking sheet with parchment paper.
- In three shallow bowls add the following ingredients: In one, stir together the flour, salt, pepper, garlic powder and cayenne. In the second bowl, whisk the eggs. In the third bowl, mix together the panko, Parmesan and Mazola® Corn Oil.
- Working in batches, dredge the sprouts first in the flour mixture, then in the egg, then in the panko mixture, tossing well to coat.
- Transfer the Brussels sprouts to the baking sheet and spread them into an even layer.
- Bake until the sprouts are golden brown, turning halfway through the baking process (they'll bake roughly 18-20 minutes - maybe more depending on your oven).
- When the sprouts are done, season them with flaky salt to taste.
To make the aioli
- In a medium bowl, whisk together the yogurt, mustard and juice from half the lemon. Taste and add in other seasonings, if desired. I added in a little salt, pepper and garlic powder.
- Cut the remaining lemon half into wedges and use for garnish along with the chives.
To learn more about Mazola® brand products and for recipe inspiration, visit their website.
