Prep 15 mins
Cook 15 mins
My family loves brussels sprouts...always looking for new ways to prepare them. You can also parboil the brussel sprouts for about 4 minutes before slicing them for a more tender result. I make the sauce with low fat mayo and it is to die for delicious!
For Brussel Sprouts
- 20 Brussels sprouts, cut into wedges
- 3 -4 tablespoons olive oil
- salt & pepper
- 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 olive 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.
- Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
We love roasted brussels sprouts, but I had never considered an aioli pairing before. The aioli in this recipe is quick and easy and very flavorful and paired nicely with the roasted sprouts. We served as a side to Salmon Burgers With Herbed Sherry Mayonnaise. Thanks!
Mmmmm, mmmmm, GOOD! We love brussels sprouts fixed almost any which way, and have made them roasted before. But this recipe was so easy to make and aside from the brussels sprouts, all the rest of the ingredients are pantry staples. The aioli was super simple and super tasty. We had these with seared ahi, and the aioli was very good atop the tuna, too! We took the suggestion to parboil the sprouts for a few minutes before cutting into wedges, and that was brilliant. The sprouts cooked up nice and tender, allowing them to be browned quickly in the toaster oven. Yum! Thanks for posting - these will be a family favorite! (Made for Photo Tag Winter 2013)