Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Crispy Brussels Sprouts “Chips” with Thyme Honey Mustard Sauce
1 min read
Serving Amount
Ingredients
1 lb. Brussels sprouts
3 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
Salt and pepper to taste
1 tsp. honey
cup panko breadcrumbs
cup Greek yogurt
cup olive oil
cup Dijon mustard
3 tbsp. honey
1 tsp dried thyme
cup lemon juice
1 clove garlic, minced
Salt and pepper to taste
Instructions
Step 1
For the Brussels “Chips”
Step 2
Preheat oven to 400 degrees F.
Step 3
Steam Brussels sprouts in a microwave-safe dish. Add ¼ cup of water. Cover with a wet paper towel and microwave for 4 minutes.
Step 4
On a plate lined with a paper towel, place Brussels sprouts and press down on with a cup or a glass until they are flat. Allow the paper towel to soak up excess water.
Step 5
Place Brussels on a lined baking sheet. In a small bowl, thoroughly mix olive oil, spices and honey. Brush the mixture onto the Brussels and gently dust with panko breadcrumbs.
Step 6
On a lined baking sheet, place Brussels sprouts. Bake for ~25 minutes or until golden and crispy, flipping halfway through.
Step 7
For the Thyme Honey Mustard Dressing
Step 8
In a bowl, whisk all ingredients together until smooth. Serve with crispy Brussels sprouts.
