Boiled Brussels Sprouts With Spicy Mustard Dipping Sauce

 

These Brussels sprouts act as the (nutritious) vehicle for the creamy, tempting sauce. If you don’t love raw Brussels sprouts because of their bitterness, boiling or steaming them can significantly reduce that intensity. Though you will lose some nutrients through the cooking process, it’s still worth a try. You might even find that this gives you your breakthrough Brussels sprouts experience.

 Boiled Brussels Sprouts With Spicy Mustard Dipping Sauce

Ingredients

 1 lb Brussels sprouts (sliced, knobby ends removed)

Spicy Mustard Sauce

 ¼ cup tahini

 2 tbsp dijon mustard

 2 tsp gochujang (or other spicy chili paste)

 ¼ cup water

 ½ tsp garlic powder

Directions

1

Make the Brussels sprouts: Fill a large stovetop pot with enough water to cover 2 inches over the Brussel sprouts. Bring to a boil and boil the Brussels for 10 minutes then drain. Set aside.

2

Make the Spicy Mustard Sauce: Add all ingredients to a medium mixing bowl and whisk well until the tahini is completely dissolved.

3

Taste for additional ingredients of your choice (more garlic powder, more chili paste for spice, more Dijon).

4

With clean hands, dip away!

Chef's Notes

Substitutions
Instead of Brussels sprouts, try okra, broccoli or cauliflower. Just note that the boiling time may be less. Check halfway through for doneness. Or, simply steam them!

Use raw veggies for dipping instead of cooked.

Use brown mustard in place of Dijon mustard.

Prep Ahead
Make the sauce ahead of time and store in an airtight container in the refrigerator for up to 7 days.

Make the Brussels sprouts ahead of time and store in an airtight container in the refrigerator for up to 3 days.

Storage
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days and the mustard dipping sauce in an airtight container in the refrigerator for up to 7 days.

https://foodrevolution.org/recipes/brussels-sprouts-with-spicy-mustard-dipping-sauce/