Roasted Brussels Sprouts with Garlic Bacon Aioli

• Gluten free

• Meat

  • 2 strips Bacon

• Produce

  • 1 lb Brussels sprouts
  • 2 Garlic cloves
  • 1 tsp Thyme, fresh

• Condiments

  • 1 tsp Horseradish mustard
  • 2 tsp Lemon juice
  • 1/3 cup Primal kitchen mayo

• Baking & Spices

  • 2 tbsp Primal kitchen avocado oil
  • 1 Sea salt and cracked black pepper

Found on therealfoodrds.com

Description

Ingredients

• 1 lb. Brussels Sprouts
• 2 Tbsp. Primal Kitchen Avocado Oil
• Sea salt and cracked black pepper
• ⅓ cup Primal Kitchen mayo
• 2 tsp. lemon juice
• 2 garlic cloves, pressed or minced finely
• 2 strips of cooked bacon, finely chopped + additional for topping
• 1 tsp. horseradish mustard (optional)
• 1 tsp. fresh thyme, (1/2 tsp. dried) + additional for topping

Directions

• Pre-heat oven to 350 degrees.
• Wash and trim ends of Brussels sprouts.
• Slice each Brussels sprout in half (if Brussels are large in size, slice into fourths)
• Place Brussels on a sheet pan. Drizzle with oil, dash with salt and pepper and toss to coat.
• Roast in oven for 30-35 minutes or until slightly browned, tossing about every 10 minutes.
• While the Brussels are roasting, combine the aioli ingredients in a small bowl and mix well. Set aside in refrigerator until ready to serve.
• When Brussels are roasted to perfection, remove from oven and transfer to serving dish. Serve with Garlic Bacon Aioli topped with a few bacon crumbles, fresh thyme and cracked black pepper.
• Serve with toothpicks.