Oven Roasted Brussels Sprouts with Lemon Aioli is a flavor combination that you will absolutely love!
The inspiration for this recipe comes from Brew Fish Bar & Eatery in Marion, Massachusetts. Jack and I ate there for the very first time last weekend, after our daughter’s swim meet. Several swim parents we were talking to at the meet raved about this restaurant – so we made an impromptu visit for dinner.
Brew Fish lists an Oven Roasted Brussels Sprouts with Lemon Aioli on the appetizer menu. After the very first, very delicious bite – Jack and I looked at each other with wide eyes and said in unison, “We have to make this for the blog!”
Who knew that the bright lemon flavors in a creamy aioli would be such a perfect complement to the flavor of the oven roasted Brussels sprouts!?! Aioli is traditionally a Mediterranean sauce made with garlic and olive oil – similar in taste and consistency to a mayonnaise. (To keep things simple, we created today’s lemon aioli using jarred mayonnaise as the base – but if you would prefer homemade, click here for our homemade mayonnaise recipe, or here for our roasted garlic aioli recipe and then add the lemon zest and juice as well as the other seasonings.)
Once the Brussels sprouts have roasted in the oven, simply toss the sprouts lightly with some of the lemon aioli before serving. Then add another dollop of the aioli alongside the sprouts on your plate.
If you are a Brussels sprouts fan– you’ll love these Oven Roasted Brussels Sprouts with Lemon Aioli.Print
- 1 pound fresh Brussels sprouts
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup mayonnaise
- 2 teaspoons of finely crushed fresh garlic (pass through a garlic press)
- Zest from half a lemon
- 2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon dry mustard powder
- 1/8 teaspoon Worcestershire sauce
- Preheat oven to 450 degrees F.
- Trim ends from Brussels sprouts and cut large ones in half.
- Place in a medium bowl and toss with olive oil, salt and pepper.
- Pour onto a sheet pan and bake for 20 to 30 minutes depending on size and turn pan half way during cooking. They should be tender with some of the outer leaves starting to turn dark and crispy.
- While the Brussels sprouts are cooking, make aioli by combining all ingredients in a small bowl. Set aside.
- As soon as the Brussels sprouts come out of the oven, pour into a medium to large bowl and spoon in half the aioli and toss.
- Pour out onto a serving platter. Serve with a dollop of aioli on the side, or drizzle more aioli over the top of the sprouts.
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