Roasted Brussels Sprouts with Garlic Aioli

These aren't your momma's Brussels sprouts, friends.

More than likely, the Brussels sprouts you were forced to eat served as a child were from the frozen section of the supermarket and were boiled to oblivion resulting in a mushy, sulfur-smelling disaster! No wonder we never liked them!

First of all, using fresh Brussels sprouts makes a major world of difference. Secondly, roasting the sprouts takes these babies to a whole new level. Add a little garlic aioli on the side for dipping and you've got yourself a mighty yummy side dish!

P.S. I didn't realize until today that there is a "s" at the end of Brussels when referring to "Brussels sprouts" and that it should always be capitalized. One really does learn something new every day!



Ingredients:

For Brussels Sprouts -

20 - 30 Brussels sprouts, core ends trimmed off and Brussels sprouts cut into half
Olive oil
Salt and pepper

For Aioli -

6 tablespoons mayonnaise
1/4 teaspoon garlic, minced fine
1 teaspoon lemon juice
1 tablespoon flat leaf parsley, chopped fine (optional)

Directions:

For Brussels Sprouts -

Place Brussels sprouts on a baking sheet {lined with parchment paper if desired} and drizzle with olive 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 at 375 degrees for 25 - 35 minutes or until golden brown. Flip sprouts with a spatula a couple of times throughout baking to ensure even crispness. Watch carefully so they do not burn.  {I like mine a little on the dark side, but the choice is yours as to how crispy you allow them to become.}

For Aioli -

Mix together mayonnaise, garlic, parsley and lemon juice.

Serve in a ramekin alongside the roasted Brussels sprouts.

Recipe Adapted from Costa Kitchen