Roasted Brussel sprouts are mixed with extra-virgin olive oil, salt, pepper, red pepper flakes, and cooked to golden perfection! They are then dipped in a fabulous basil aioli. Yum!
Calling all Brussel sprout lovers! Ok and even the haters, let me change your mind and show you how delicious they can be. Brussel sprouts are a cruciferous vegetable that is low in carbohydrates with lots of filling fiber. They are also packed with vitamin C so that is also a good motivator to eat them more often. I love to serve these as an appetizer or even as a side dish with the sauce drizzled on top. If you are serving as a dip, we will be smashing them down a bit for easy snacking.
You may have heard of the smashed potato trend; well, this is a similar technique but with the sprouts instead. You can parboil them 1st or for a quick fix, microwave for3-5 minutes. This will ensure they cook fully and are easily smashable for that perfect crisp crunch we are looking for. The next step is to trim the stem, any extra leaves and cut in half. A quick toss in olive oil, salt, pepper, and red pepper flakes.
After their oil and spice bath we will toss the sprouts on to a baking sheet and roast.
Then they are cooked to a nice golden brown, are ready to be plated and dunked into the creamy aioli that is bursting with flavor! I love basil, in fact it may be my favorite herb. Any chance to add it into my dishes, I’ll take it.
I love to use this aioli for many recipes. It is so good as a dip with many different roasted vegetables and wow is it lovely with French fries. It also makes a fabulous spread for sandwiches and burgers too.
Here is a link for the recipe. Basil Aioli <— Click here.
Ok let’s get started!
Roasted Brussel Sprouts with Basil Aioli
Ingredients
- 1 pound Brussel sprouts, ends trimmed, and cut in half.
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- parmesan cheese, shaved or shredded.
Basil Aioli
- 1/2 cup fresh basil
- 1 egg
- 1/2 tsp minced garlic
- 1 tsp Dijon mustard
- 1 tsp champagne vinegar white vinegar will work too.
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup neutral oil like canola or avocado oil
Instructions
- Preheat the oven to 425°
- Line a baking sheet with parchment paper and set aside.
- Cut the sprouts ends off and slice in half.
- Either par-boil or heat in a microwave for 3-5 minutes to get them ready to roast.
- Now toss the sprouts with the olive oil, salt, pepper, and red pepper flakes.
- Next step is to lay the sprouts out on the baking sheet and bake/roast. If you want to smash, gently press down and flatten into discs. Otherwise just leave them be and move to roasting.
- Cook in the oven for 15-20 minutes until golden brown.
- While they are roasting. Mix up the aioli.
- Using an immersion blender or a regular blender, mix up all the ingredients until smooth. Put the dip in a serving dish.
- Now plate adding the dip and sprinkle the sprouts with parmesan cheese.
- ENJOY!
