I am back! For all of my American friends, I hope you had a wonderful Fourth of July holiday! I didn’t cook much, but I am ready to get back to business! I made this recipe last night!
Wow, was this little side dish good! And it was vegan, because I made the aioli with Vegenaise! After 20 minutes, the Brussels sprouts are still crunchy, so don’t think you are getting mushy sprouts (like my husband loves). They are cooked, but are still crispy and full of goodness. And you HAVE to make the garlic aioli…that’s what makes this dish! My 7 year old (who only likes Brussels sprouts one way, and that is cooked down to complete mush by my MIL), really liked these, and asked for seconds!
Roasted Brussels Sprouts with Garlic Aioli
For Brussel Sprouts:
20 brussels sprouts cut into wedges (About the 1 lb bag )
3-4 tablespoons canola oil
salt & pepper
6 tablespoons mayonnaise (I used Vegenaise)
¼ teaspoon garlic, minced fine
1 teaspoon lemon juice
1 tablespoon flat leaf parsley, chopped fine
Preheat oven to 400 degrees.
Place brussels sprouts on a baking sheet and drizzle with canola oil.
Sprinkle on salt and pepper to taste.
Mix around Brussels sprouts on pan to ensure that they all get nicely coated in the oil.
Bake for 15-20 minutes or until golden brown on at least one side.
Flip sprouts with a spatula a couple of times throughout baking to ensure even crispness.
Watch carefully so they do not burn.
In meantime while the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice.
After 15-20 minutes remove from oven and let cool for 5 minutes before transferring in a plate.
Place ramekin of aioli on a plate and surround with brussels sprouts.