Crispy Brussel Sprouts with Garlic Aioli

After a wonderful girls weekend in Portland (details soon!), I came home to this magic baking in the oven. What a wonderful husband I have.

Crispy Brussel Sprouts with Garlic Aioli
via anna costa food

20 Brussel Sprouts, cut into wedges
Canola Oil
Salt & Fresh Ground Pepper

For Aioli:
6 tablespoons mayonnaise
1/4 teaspoon garlic minced fine
1 teaspoon lemon juice
1 tablespoon flat leaf parsley chopped fine

For Brussel Sprouts:
Place brussel sprouts on a baking sheet and drizzle with canola oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.

For Aioli:
Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.

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3 comments
  1. Cakes said:

    I love this recipe! I’ve never really given the Brussel Sprout a second thought or glance while in the grocery store. My fiancé and I were talking about the need to incorporate more veggies into our diet. Next time we’re at the store, I’m going to pick some up and give this recipe a go. Thank you for the inspiration!!

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