For years I wouldn’t touch a brussel sprout. I would politely say, “No thank you” or move them around my plate a lot until everyone else was finished with their meals. Over the years I have made a few recipes that I like, but I still typically only make them when I really want something different. They are never my “go to” vegetable. Well, after tasting these, not only will this be my go to side dish but also a go to snack! I probably wouldn’t mix up the aioli all of the time so that I can watch the waistline. The brussel sprouts are tasty alone, with a nice caramelized crunchiness. The aioli though, that really brings them up a notch. I found myself dipping more than taking pictures of these. My daughter was home with me and she liked them, once I told her they were baby bunny lettuce heads! I honestly slide the last few out of view so she would leave me in peace while I snacked on them. I know I should have given her the vegetables, but I had to clean the kitchen so I deserved them!
I found the aioli a bit too heavy on the mayonnaise so I added a bit more lemon juice, letting the acid do its thing. The garlic is raw, but not too worry, it isn’t super potent in this recipe!
Crispy Brussel Sprouts with a Garlic Aioli
For the Brussel Sprouts:
- 20 small Brussel Sprouts, quartered
- Canola Oil
- Salt and Pepper
For the Garlic Aioli:
- 6 Tbsp mayonnaise
- 1/4 tsp garlic, finely minced
- 2 to 2 1/2 tsp fresh lemon juice
- 1 Tbsp fresh flat leaf parsley, finely chopped
Pre-heat oven to 4oo F.
Place brussel sprouts to a baking sheet and drizzle a small amount of canola oil over top. Sprinkle salt and pepper to taste on top and then toss the brussel sprouts to ensure they are evenly coated. Bake for 15 minutes, or until a golden brown on at least one side.
While the brussel sprouts are cooking, whisk together the mayonnaise, garlic, lemon juice, and parsley.
You can either serve the aioli in a ramekin or drizzle over the top of the brussel sprouts.
Adapted from: Costa Kitchen