For the dipping sauce, I used leftover roasted garlic aioli from my Whale Burger stream. If you’d prefer that, the recipe is here.
Crispy Brussels Sprouts with Garlic Aioli
Ingredients
- For brussels sprouts
20 Brussel Sprouts cut into wedges
Canola Oil
Salt & pepper
- For aioli
6 tbs mayonnaise
1/4 tsp garlic minced fine
1 tsp lemon juice
1 tbs flat leaf parsley chopped fine
Directions
- For brussels sprouts
- Place brussels sprouts on a baking sheet and drizzle with canola oil. Crack some fresh salt & pepper to taste. Mix around brussels 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.
Notes
- from Costa Kitchen