- 3 garlic cloves, unpeeled
- 90g (2/3 cup) raw cashews, soaked in hot water for 10 minutes, then drained
- 120g (1/2 cup) mayonnaise
- 3 tbs olive oil
- 1 tsp smoked paprika
- 1 tsp lemon juice
- 600g (4 cups) Brussel sprouts, trimmed, scored
Place the garlic in a saucepan of water and bring to the boil. Once boiling, drain and repeat again with fresh water.
Drain and refresh garlic in iced water. Peel and mince before adding to a food processor along with the drained cashews, mayonnaise, 1 tablespoon of olive oil, smoked paprika, lemon juice and some salt and pepper to taste.
Blend on high until smooth, adding some warm water to thin out as needed. Adjust seasoning to taste, cover and chill until needed.
Preheat the oven to 200C (400F).
Parboil the sprouts in a large saucepan of salted, boiling water for 5 minutes or until slightly tender. Drain well and toss with the remaining olive oil and plenty of salt and pepper in a roasting tin.
Roast for 25-30 minutes until golden-brown and crisp. Remove from the oven and serve with the prepared dip.