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Roasted Brussels Sprouts with Roasted Garlic Aioli

Take simple roasted brussels sprouts up a notch by pairing them with a creamy garlic and lemon aioli.

I love a good charred brussel sprout. We make these in the oven, super simply, with olive oil, salt and pepper. Adding an aioli on the side takes them up a notch and makes a nice presentation to turn a side dish into an party-ready appetizer.

Aioli is traditionally a Mediterranean sauce made with garlic and olive oil, similar in taste and consistency to a mayonnaise. The bright lemon flavors in this creamy garlic aioli are a perfect complement to the flavor of the oven roasted brussels sprouts.

If you are a brussels sprouts fan — you’ll enjoy the pairing of the aioli!

Roasted Brussels Sprouts with Roasted Garlic Aioli

Keyword Roasted Brussels Sprouts
Prep Time 20 minutes
Cook Time 1 hour
Servings 4

Ingredients

Roasted Brussels Sprouts

  • Bag of brussels sprouts
  • Extra virgin olive oil
  • Kosher salt to taste
  • Black pepper to taste

Roasted Garlic Aioli

  • 2 whole heads garlic
  • 1 cup mayonnaise
  • 1/3 cup fresh lemon juice
  • 2 tablespoons grated parmesan
  • 1/2 tablespoon dijon mustard
  • 1/8 teaspoon cayenne pepper
  • Dash Worcestershire sauce
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper
  • Chopped fresh parsley for garnish
  • Lemon zest for garnish

Preparation

Roasted Brussels Sprouts

  1. Preheat oven to 400° F.

  2. Trim ends from brussels sprouts and cut them in half lengthwise.

  3. Place in a medium bowl and toss with a drizzle of olive oil, salt and pepper.

  4. Pour onto a baking sheet, cut side down, and bake for 20 to 25 minutes depending on size. Stir once. They should be tender with some of the outer leaves starting to turn dark and crispy.

Roasted Garlic Aioli

  1. Preheat the oven to 425° F.

  2. Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 40 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins.

  3. In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with lemon zest and parsley.

Recipe Notes

Make ahead tip: Aioli can be made a day ahead and refrigerated.

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Bon Appétit!
xx—Bree

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