Roasted Brussels Sprouts with Garlic Aioli

• Vegetarian
• Gluten free

• Produce

  • 20 Brussels sprouts
  • 1 tbsp Flat leaf parsley, fine
  • 1/4 tsp Garlic, fine

• Condiments

  • 1 tsp Lemon juice
  • 6 tbsp Mayonnaise

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Canola oil

Found on cakescottage.com

Ingredients

• For Brussel Sprouts
• 20 brussels sprouts cut into wedges (About the 1 lb bag )
• 3-4 tablespoons canola oil
• salt & pepper
• For Aioli
• 6 tablespoons mayonnaise
• ¼ teaspoon garlic, minced fine
• 1 teaspoon lemon juice
• 1 tablespoon flat leaf parsley, chopped fine

Directions

• Preheat oven to 400 degrees.
• Place brussel sprouts on a baking sheet and drizzle with canola oil.
• Sprinkle on salt and pepper to taste.
• Mix around Brussels sprouts on pan to ensure that they all get nicely coated in the oil.
• Bake for 15-20 minutes or until golden brown on at least one side.
• Flip sprouts with a spatula a couple of times throughout baking to ensure even crispness.
• Watch carefully so they do not burn.
• In meantime while the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice.
• After 15-20 minutes remove from oven and let cool for 5 minutes before transferring in a plate.
• 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!