eatsCrystal Blanchette

Roasted Brussels Sprouts with Chipotle Mayo

eatsCrystal Blanchette
Roasted Brussels Sprouts with Chipotle Mayo

My children hate vegetables, so whenever I serve them they MUST be accompanied by a dip. Seeing as how brussels sprouts aren’t everybody’s cup of tea, I find it helpful to do the following: one - always use fresh Brussels, and two - never take no for an answer when getting people to try them, especially your little ones. Vegetables are a hard no for most kids, but if you give them something colorful and tasty to dip them into, you may be surprised by how quickly they disappear.

Time: 1 hour, Servings: 6

1 1/2 pounds fresh Brussels sprouts
8 cups cold water
1/2 cup salt
3 tablespoons olive oil
Pinch of salt and pepper to taste
1 jar of Sir Kensington’s Chipotle Mayo

1. Trim stems and remove any wilted outer leaves from Brussels sprouts
2. Wash them
3. Slice the Brussels in halves
4. In a very large mixing stir in cold water
5. Add salt
6. Submerge in the water for an hour
7. Preheat oven to 400 degrees
8. Drain Brussels sprouts but do not rinse
9. Place drained sprouts in a bowl
10. Add olive oil, salt and pepper
11. Toss until evenly coated
12. Transfer to a roasting pan
13. Roast, turning every 10-15 minutes, for 40 minutes or until brown
14. Sprinkle with salt and pepper
15. Dip into Sir Kensington’s chipotle mayo
16. Enjoy