It’s starting to feel a lot like spring in Boston – finally! We’ve had about 3 days above 40 degrees in the past 5, and the extra hour of sunlight really helps. Even though we’re expecting some snow tomorrow, I’m feeling hopeful that spring is on its way. My trip to Houston last week was unseasonably cold (35 degrees and raining) so I’m seriously craving some sun!
As much as I’m looking forward to spring and summer weather, I’m even more excited for spring and summer food. Everything is lighter and fresher. I recently signed up for a farm share (more on that in another post) and I can’t wait for it to start! I still have three long months until I pick up my first box.
In a past post I shared my love for kale chips – a perfect use for kale in the summer when it’s in abundance. I’m hoping my farm share will have lot’s kale so I’ll have no excuse not to make kale chips every day. This recipe – Maple Mustard Brussels Sprout Chips – is a winter twist on kale chips and is getting me ready for the warmer weather and fresher food!
In this recipe I used Green Mountain Mustard’s Golden Grain mustard. As a born and raised Vermonter, I can’t resist Vermont-made products (or anything maple-flavored). This mustard is made from all real ingredients (you can pronounce everything listed on the label!) and is made from scratch in Richmond, Vermont. It’s great in this recipe because the whole grains stick to the Brussels sprouts, adding even more flavor.
GMM has a variety of very interesting concoctions, like Clove Encounter (garlic and oregano mustard), Sweet Sombrero (jalapeno mustard), and Deli Dirt (everything bagel mustard). I added their Atomic Rooster Mustard (made with their own sriracha sauce) to my latest batch of grab-and-go breakfast sandwiches. The sriracha isn’t too spicy, but definitely packs some heat. You can tell it’s fresh from the pieces of red pepper in the mustard.
Like kale chips, these are best served right away. If you find a way to keep them fresh overnight, let me know!
Maple Mustard Brussels Sprouts
Preheat oven to 325 degrees Fahrenheit. Remove and discard the outer leaves of ½ pound Brussels sprouts by cutting off the ends and peeling back the leaves. Continue to peel off the leaves, putting aside in a large bowl. Stop when the leaves become intertwined, making them hard to remove. Save the centers of the Brussels sprouts in a plastic bag in the fridge for use at a later time. They’re great to add to pasta or to use as a substitute for cabbage.
In a separate bowl, combine 1 tablespoon olive oil, 1 tablespoon Green Mountain Golden Grain maple wholegrain mustard, and 1 teaspoon maple syrup (the real stuff!). Whisk until smooth and poor over Brussels sprout leaves. Using your hand, toss the leaves in the sauce until it is evenly distributed.
Lay the leaves in a single layer on a baking sheet coated with cooking spray. Sprinkle with ½ teaspoon salt. Roast in the oven for 10 minutes. Remove leaves that are crispy, and continue roasting the remaining leaves, checking every 3-5 minutes and removing the crisp ones. You want to remove them before they become completely brown. Best if served immediately.
Yield: 2 servings. Per Serving: $1.18, 110 calories, 8g fat, 9.5g carbs, 2g protein.
Disclaimer: Green Mountain Mustard provided two complimentary jars of mustard as inspiration for this post. All recipes and opinions are my own.