Brussels Sprout Chips with Sundried Tomato Aioli

February 17, 2015

Yeah, I’m on the Brussels sprout bandwagon with the rest of you. These little gems are on prominent display at the local market and on hipster menus everywhere. People who used to grimace at the mere mention of them, now consider themselves fans of the itsy bitsy cabbages.

It’s no wonder. The Brussels sprouts of yesteryear were boiled beyond recognition, joining the ranks of wrinkly lima beans and rubbery haricot vert as the stuff of childhood nightmares. But today’s Brussels sprout is fresh, expertly seasoned and married with all kinds of complementary ingredients, setting itself as a trend that’s not likely to go away anytime soon.

I love the entire Brussels sprout from its outer leaves that crisp in the broiler to its tender center, packed with flavor and bite. But today’s recipe showcases the former… the outer leaves broiled until crispy and served as “chips” with a savory dip. These outer leaves are a great way to introduce someone to the Brussels sprout. You get to enjoy its essence without committing to the whole mouthful. It’s also a great way to get two dishes out of one bag of sprouts; use the outer leaves for these chips and then save the rest of the sprouts for later.

These were a hit at our family table. Granted, all three of my kids love Brussels sprouts so the battle’s been won. But they enjoyed this twist on the baby cabbage and let’s face it… call anything a “chip” and you’re bound to get some participation!

All you need is:

one bag of Brussels sprouts
high heat oil of choice (I usually use Safflower, Almond or Avocado)
flaked sea salt, to taste
1/4 cup Wildwood’s Zesty Garlic Aioli
1/2 tbsp sun dried tomatoes, sliced
a pinch of freshly ground black pepper
1/8 tsp fresh rosemary, minced

Set your oven to its high broil setting. Next, wash your sprouts and slice off the ends.

Once sliced, most of the dark green outer leaves should fall off easily. Use your fingers to pull off the more stubborn ones. Place these outer leaves into a large bowl.

Save what’s left of the sprouts for another time.

These will be great in another dish and will last in your fridge for at least a week.

Coat your chips with the oil and gently toss until lightly and evenly coated. Next, pour them into a cast iron skillet or baking sheet and broil for about 10 minutes or until crispy, being sure to check on them often and turn them so they crisp evenly.

Meanwhile, prepare your dipping sauce by stirring together the Aioli, the sun dried tomatoes and the black pepper. Scoop into a serving dish and garnish with the rosemary.

When your Brussels Sprout Chips are perfectly crisped (they should be darkened on the edges while still bright green underneath), remove them from the oven and sprinkle with flaked sea salt to taste. Serve immediately with the dipping sauce and enjoy!

Happy eating!