Brussel Sprouts are always the veggie I am nervous to make. Mostly because it is a polarizing vegetable and they can kind of smell bad. But these Brussel Sprout Chips are amazing with this homemade Honey Dijon Sauce! However, I went for it this year for Friendsgiving. I made it with a Honey Dijon Dipping Sauce and instead of making these with a balsamic reduction or a glaze… I decided to toast these guys with a bit of the stem left so that my guests could use them kind of like an endive.
That makes me think… this dipping sauce would actually be good with Endives and if you are making these at Christmas you could put some Cranberry or Fig jam on the top of the dipping sauce for some color for the dish.
Presentation is everything right?
I actually made these in my air fryer the second time and it cut 10 minutes out of the cook time. Must say.. when I am making food for a lot of people and have several dishes – I really need that extra time that something is cooking so I can move on to prepping something else. I say that to let you know – if you need to use the Air Fryer… you totally can!
3 ingredients for an epic Brussel Sprout Chip:
- 1 bag of Brussel Sprouts
- Olive Oil
- Flaky Sea Salt
This Dijon Dressing really makes a difference!
- 1/3c Olive Oil
- 3 tbsp white wine vinegar
- Juice of 1 lemon
- 3 tbsp honey
- 3 tbsp Dijon Mustard
- ¼ tsp dried garlic powder
- 1 tsp sea salt
- 3 tbsp Stone Ground Mustard
Pro Tip: Leave a little bit of the ‘stalk’ on each Brussel Sprout leaf as your separate it from the sprout. This helps with dipping and keeps the Brussel Sprouts from wilting completely up while toasting.Print
PS – Cookbook here!
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