• 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!

Ingredients

  • 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
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 25 Min
COOK TIME 15 Min SERVINGS 6
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
COOKING METHOD Oven

Preparation

  1. Pre-heat oven to 4oo F.
  2. 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.
  3. While the brussel sprouts are cooking, whisk together the mayonnaise, garlic, lemon juice, and parsley.
  4. You can either serve the aioli in a ramekin or drizzle over the top of the brussel sprouts.

Rating

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