Source: Stacie Allred
Adapted from: Lifestyle 365
Ingredients:
Roasted Brussels Sprouts:
Brussels Sprouts
Olive Oil
Salt
Pepper
Lemon and Garlic Aioli:
3/4 C Mayonnaise
2-4 tsp Lemon Juice
1/2 - 3/4 tsp Minced Garlic
2 Tbsp Dried Parsley
Directions:
Roasted Brussels Sprouts:
- Preheat oven to 350F.
- Quarter Brussels Sprouts lengthwise. See photo for closeup.
- Toss Brussels Sprouts in bowl with 2-3 Tbsp of olive oil, enough to coat each little sprout.
- Salt and pepper to taste.
- Lay out in a single layer on a large, rimmed cookie sheet. (I like my half-sheet cookie sheets that I got at Costco years ago. You just need something that has a little 1" edge around it.)
- Bake for 20 minutes, and then gently turn them over.
- Bake for an additional 10 minutes, and then turn them over, again.
- Repeat that last step until they have reached your desired level of doneness.
- In a small bowl, combine all ingredients and mix well. Adjust the ingredients to your preference. We like a little more acidity to our aioli, so we increased the amount of lemon juice we added.
- Best if made just after you pop the Brussels Sprouts in the oven.
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