My family loves brussels sprouts – which is completely opposite of how I grew up. I remember my mom would make a bag of frozen brussels and they were always mussy and gross. We would have to eat one brussels sprout and I would gag the entire time. Needless to say, I thought I never liked them … until I had them sauteed in pan until they were crispy. It was completely different and now we eat them several time a month.
I was looking for something different with a bag of brussels sprouts and saw this recipe for dijon aioli and thought I would give it a try. The aioli was amazing and I loved the creaminess it added to the roasted vegetables.
1 lb fresh Brussels sprouts, halved or quartered depending on the size
1-2 Tbsp olive oil
1/4 tsp garlic powder
salt and fresh black pepper
1/4 cup mayo
2 Tbsp olive oil
1 1/2 Tbsp dijon mustard
1/2 tsp garlic powder
salt and fresh ground pepper
1/2 tsp fresh parsley, plus more for garnish
Preheat your oven to 400 degrees. Toss the Brussels sprouts with oil and seasonings. Transfer to a large baking sheet and spread evenly. Bake for 20 minutes or until they’re golden and to your desired crispness.
While the veggies are baking, in a bowl mix together the mayo, oil, mustard, garlic powder, salt, pepper and parsley. When you’re ready to serve, spring with more fresh parsley and dip your roasted Brussels sprouts and enjoy!
Source: Dash of Mandi