Crispy Brussels Sprouts with Mustard Dipping Sauce

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram: @glorykitchen

Brussels sprouts are one of my all time favorite foods but as a child I had such an aversion to them.  Maybe it was because they were typically steamed and the smell it emitted was so off putting. Or maybe it was because I just wasn’t a fan of vegetables in general. Nevertheless,  once I experienced the sweet, crispy, caramelized flavor of roasted brussels sprouts, I became a huge, huge fan.  If they’re on the menu at a restaurant I usually order them as an appetizer to enjoy with a glass of wine.  I  almost always serve them as part of our Thanksgiving meal, I often make them just for snacking, and I love to serve them to guests as an appetizer alongside a dipping sauce.

Brussels sprouts are such a versatile vegetable and have become quite popular and trendy.  Their name is thought to have actually originated from Brussels, Belgium, where they have long been popular there.  They are from the cabbage family and are cultivated for their small, edible buds which grow on long stalks.  Their harvest season ranges from September to March and they are traditionally known as a winter vegetable, which is why you often see them on a Thanksgiving or Christmas table.  If they are available, I’ll eat roasted brussels sprouts any time of year – they’re just that good.

Crispy Brussels Sprouts with Mustard Dipping Sauce

4 servings

Ingredients

    for brussels sprouts:
  • 2 teaspoons Mumbai nut & spice mix
  • 1½ lb brussels sprouts, trimmed & halved
  • olive oil
  • ¾ teaspoon salt
  • ½ black pepper
  • for mustard sauce:
  • Mumbai nut & spice mix
  • 2/3 cup Greek yogurt
  • 1/3 cup whole grain mustard or dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat the oven to 450°. Snip the ends off each sprout then slice each in half, lengthwise. Keep all the loose leave which may fall off when trimming. These will crisp up in the oven like chips. Lay them loosely in a parchment or foil lined baking sheet being careful not to crowd. This keeps them from getting steamed when they are too crowded. Keeping space between them will allow the sprouts to brown and crisp up nicely. Drizzle with olive oil, salt, pepper and 2 teaspoons of Mumbai nut & spice mix. Place into the hot oven for 30-35 minutes, or until they crisp and brown nicely. At some point you will need to check the sprouts and remove any loose leaves which have browned (so they won't burn). Keep these chip-like leaves aside, you will want these as part of your dish when you are ready to serve. Place the sprouts back into the oven to continue to brown.
  2. In a small mixing bowl, mix together all the ingredients for the mustard sauce. Place into a small serving bowl and sprinkle the top with Mumbai nut & spice mix.
  3. Once the brussels sprouts are ready, remove from the oven, display on a serving tray along with the dipping sauce. Sprinkle them with the loose chips which were set aside and serve warm or right out of the oven.

Notes

To keep these crispy it is best to serve them soon after they come out of the oven. If you prepare ahead and then cover and refrigerate, although they are still delicious, they will loose some of their crispness when you reheat.

Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen