Roasted Brussel Sprouts with Basil Aioli
Roasted Brussel sprouts tossed in oil and spices and then dipped in a fabulous basil aioli.
Servings: 4 servings
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!
