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Oven Roasted Brussels Sprouts with Lemon Aioli
Yield: 4 servings 1x
Prep: 15 minsCook: 30 minsTotal: 45 minutes
Units:
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Ingredients
- 1 pound fresh Brussels sprouts
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Aioli
- 1/2 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
Instructions
- 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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