The inspiration for this recipe came from a restaurant I went to a few months ago that had absolutely amazing Brussels sprouts. I loved them so much I decided to attempt to replicate them. The restaurant also added chunks of ham to it, but I kept this one meat-free (although the addition of ham or even bacon would also be delicious).
The aioli on these truly makes the dish. It’s a garlicky, lemony, slightly sweet sauce that can be lightly drizzled over the top, or you could be like me and pour on a bunch of it! If you do not use all of the aioli, save it and store it in the fridge. It makes a great dipping sauce for chicken, French fries, vegetables, or it even works with fish. I’ve also used it as a dressing for spinach salad. So delicious.
Even my husband loves these Brussels sprouts, and he is not generally a lover of vegetables.
Give them a try!
3 lb. Brussels sprouts, trimmed and cut in half
3 tbsp. extra virgin olive oil
½ cup mayonnaise
Juice of ½ lemon
2 cloves garlic, minced
2 tbsp. pure maple syrup
1 ½ tsp. Dijon mustard
Salt and pepper
1. Preheat oven to 425 degrees. On a baking sheet, combine the Brussels sprouts with the olive oil, ½ teaspoon of salt, and ¼ teaspoon pepper. Toss to coat, then spread out the Brussels sprouts on the sheet.
2. Place the pan in the oven and bake for 16-18 minutes (until the bottoms of the sprouts start to brown), then use a large spatula to flip the Brussels sprouts so they can get evenly browned. Bake for another 8-12 minutes, or until the Brussels sprouts are browned and crisp on the outside yet tender on the inside.
3. While the sprouts are roasting, make the aioli! Place the mayonnaise, lemon juice, garlic, maple syrup, Dijon mustard, and a pinch of salt and pepper into a small food processor. Pulse until completely combined. If you do not have a food processor or a blender, you can mix this by hand. Just make sure the garlic is very finely minced so you don’t have chunks of garlic in the sauce.
4. Spoon the roasted Brussels sprouts into a serving dish and drizzle with the aioli…as much or as little as you like!