Ingredients
Directions
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.
Make the Spicy Mustard Sauce: Add all ingredients to a medium mixing bowl and whisk well until the tahini is completely dissolved.
Taste for additional ingredients of your choice (more garlic powder, more chili paste for spice, more Dijon).
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.
Ingredients
Directions
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.
Make the Spicy Mustard Sauce: Add all ingredients to a medium mixing bowl and whisk well until the tahini is completely dissolved.
Taste for additional ingredients of your choice (more garlic powder, more chili paste for spice, more Dijon).
With clean hands, dip away!
