This is literally a step by step photo recipe that progresses from the raw ingredients to the finished product. I’m posting the pictures but I won’t be commenting unless it’s necessary. THEY say a picture is worth a thousand words. That means this post is worth about 18,000.
One note here—after cleaning the outer leaves off, I don’t wash them. I would equate washing a cleaned Brussels sprout with washing a peeled banana.
Another brief note—I rarely use any of these items but this is more of what we call a Sumptuous Feast on the forum.
For the marinade, I used two tablespoons Bragg EVOO (extra virgin olive oil), the same amount of Bragg Liquid Aminos
and one teaspoon Hickory Seasoning. This can be omitted if you want.
Whisk to emulsify.
Leave in/on the dehydrator as long as you want to get the desired result. I left mine for probably eight hours.
Stir once or twice to coat with the marinade.
Store the leftovers (if there are any) in the fridge, covered. I don’t know how long they will keep. I ate all of the first making at one sitting.