Baked Asparagus and Brussels Sprouts

Contributed By: Adventures in Freeze Drying

This recipe will fill 1 medium tray*

Directions:

1. Preheat oven to 425℉
2. Cut asparagus down to bite sized pieces, chop off the end of brussels sprouts and quarter or halve to bite sized pieces. Place prepared vegetables in a mixing bowl
3. In a measuring cup, add the olive oil (omit the olive oil and replace with water or broth for long term storage), garlic powder, sea salt and pepper, and stir together well
4. Add the olive oil mixture to the vegetables and toss to cover.
5. Spread vegetables out on a large baking sheet, placing brussels sprouts cut side down
6. Bake for 12 minutes or until cut side of sprouts start to turn golden brown
7. Move to a freeze drying tray and freeze until frozen solid.
8. Freeze dry
9. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

24 hours

Rehydration:

Not recommended, brussels become mushy. This is fantastic as a potato chip replacement snack.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.