Roasted Brussels Sprouts with Garlic Aioli

Growing up, I was one of those “odd” kids who actually liked brussels sprouts.  My mom used to cut them in half, and sauté them with some olive oil on the stove top, season them with salt and pepper and that was it.  They got a little crispy on the outside and were ridiculously tasty.

Up until now, that’s the only way I’d ever made my brussels sprouts, but decided to branch out a few weeks ago with this recipe that roasts the brussels sprouts (way easier than having to man the pan and make sure they don’t burn!) and serves them with a garlic aioli.  YUM!

These little nuggets are so tasty!  I think I made them twice in one week, and they’re also really great leftover.  I like them cold and also heated up in the microwave or oven for the second go-around.  The aioli is a great compliment, too, because brussels sprouts are a tiny bit bitter, and it adds a nice creamy aspect to each bite.  But they are also pretty darn tasty on their own!

What you’ll need: brussels sprouts, canola oil, reduced fat mayo, garlic, lemon juice, parsley and S&P.

Quarter your brussels sprouts and place on a baking sheet.  I covered mine with tinfoil for easier cleaning.  Drizzle with canola oil and season with salt and pepper.  Mix together with your hands to make sure everything is coated well and bake for 15-20 minutes, until they start to turn golden brown.  It’s that easy!

While the brussels sprouts are roasting, mix together the reduced fat mayo, garlic, parsley and lemon juice.  Taste and adjust seasoning (more lemon/parsley/garlic) as needed. Serve alongside the cooked brussels sprouts!

Roasted Brussels Sprouts with Garlic Aioli

Ingredients

• 1 lb brussels sprouts, quartered
• canola oil (enough to drizzle over the brussels sprouts)
• 6 Tablespoons reduced fat mayonnaise
• 1/2 teaspoon minced garlic
• 1 teaspoon lemon juice (plus more to taste)
• 1 Tablespoon flat leaf parsley, finely chopped (plus more to taste)
• salt & pepper to taste

Steps

1. Preheat oven to 400 degrees.
2. Place quartered brussels sprouts on a baking sheet and drizzle with canola oil.  Season with salt and pepper, and use your hands to mix it all together and make sure everything is coated well.
3. Bake for 15-20 minutes, until they start to turn golden brown.
4. While the brussels sprouts are roasting, mix together the reduced fat mayo, garlic, parsley and lemon juice.  Taste and adjust seasoning (more lemon/parsley/garlic) as needed.
5. Serve alongside the cooked brussels sprouts.

Hugs, kisses & yummy dishes… xoxo

Lauren