Tear open the Steam & Season bag of sprouts and sprinkle in 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/2 teaspoon of salt. Seal the bag and shake, then microwave for 4 minutes
Meanwhile combine the almond flour, tapioca flour, dried dill, onion powder, dried parsley, garlic powder, and salt in a bowl or container
Whisk 2 eggs in a separate bowl or container
When the sprouts are finished in the microwave, carefully open the bag (the steam will be very hot) and empty the sprouts from the bag to a plate to cool slightly
Heat 2 tablespoons coconut oil over high heat in a medium pan. Submerge a few of the cooled sprout halves in the whisked egg, then the almond/tapioca flour mixture. Tap the sprout half on the side of the container a few times to release any excess flour
Working in batches to avoid over-crowding the pan, fry the sprouts 1-2 minutes per side in the hot oil, then flip to fry an additional 1-2 minutes before removing and placing on a paper towel-lined place. Add more coconut oil as you work if needed
Serve the sprouts alone or paired with buffalo sauce to dip if desired
