Recipe: Roasted Brussel Sprouts with Garlic Aioli

Since the birth of this blog, several friends have commented that they never knew I loved brussel sprouts as much as I do… well, I do! I typically eat them around 4 or 5 times a week (maybe that’s weird…) but when you’ve got some solid brussel sprout recipes that you keep in heavy rotation, then add in the fact that those little green babies are hella good for you, it’s hard NOT to have them multiple times in a week!

That said, I wanted to share one of my favorite recipes for brussel sprouts! I know some of you aren’t entirely convinced that they’re one of the best vegetables on the planet, but give this recipe a whirl and see if you aren’t at least willing to stick them in the top three. 🙂

Roasted Brussel Sprouts with Garlic Aioli
20 or so brussel sprouts (this could easily feed 2 people… 1 if you’re greedy/skip the rest of dinner 🙂 )
extra virgin olive oil
salt & pepper
red onion
coconut oil
paprika or chili powder

6 tablespoons of mayonnaise (you can use light or vegan, too!)
1/4 teaspoon of minced garlic
1/4 lemon, squeezed
1 tablespoon parsley, chopped fine
salt & pepper
a couple shakes of red pepper flakes, depending on whether you like heat or not (I don’t; I’m a wimp)

Wash and cut the brussel sprouts in half. Lay them on a baking sheet, drizzle with EVOO, season with salt (I LOVE Himalayan pink sea salt!) and pepper and toss that shit into the oven, pre-heated at 400 for about 15 minutes. They should start carmelizing and turning brown and looking gorgeous.

While that’s happening, chop your red onion – you can do yellow or white too; I just think red is prettier 🙂 – and toss it in a pan with some coconut oil. Let the onions start getting sexy in the pan. Add S&P and some paprika or chili powder for a nice smokey finish.

Also while the brussels are roasting, make your aoili! Put everything into a small bowl and stir it all up! Try not to eat too much of it before your brussels are done. #oops

When the brussel sprouts are done (you can poke a fork through them relatively easily), mix them with the onions.

***A super fab addition would be to fry up some bacon, chop it up and add to this mix. Sadly, this blogger has a pork allergy and can’t do bacon anymore, but OMG if I could add bacon to this dish, I’d do nothing but sit around all day and eat it.

Plate that green goodness, pour yourself a nice beer and enjoy! 🙂

EDIT: Clearly, this recipe makes brussel sprouts much more caloric than if you steamed them. It’s definitely not a recipe I do every day, but it’s a delicious addition to put in the rotation! If you want a cleaner, less caloric way to enjoy brussel sprouts, simply wash, cut and toss in a microwave-safe bowl with about an inch of water in the bottom. Nuke for 4 minutes and voila! Personally, I’m trying to lower my overall salt intake, but they’re fab with some salt, pepper and onion powder. Oddly enough (or maybe not?), they’re good dipped in mustard too. Maybe that’s also weird… Whatevs.

Happy almost Friday!

3 thoughts on “Recipe: Roasted Brussel Sprouts with Garlic Aioli

  1. try swapping 0% plain greek yogurt for the may. Much less fat or chemicals (if using non fat mayo) and still same effect and amazing flavor!! Brussel sprouts ROCK!! love the page Jen!

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