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Tuesday, April 16, 2013

Roasted Brussels Sprouts with Spicy Garlic Aioli

Something about my mother mentioning to me that they roasted Brussels sprouts for lunch on Sunday really got me inspired.  Some little bell went off in my head saying "Ooh... I have some Brussels sprouts in the fridge that need to get used."  And that's all it took!  So this ended up being the appetizer du jour while the final moments of the Masters
golf tournament aired on TV.  You know, the kind of snack that you can mindlessly dip, dunk, and pop  right into your mouth.  YUM!

#glutenfree #dairyfree #appetizer 
#sidedish #partyfood #lowcarb

Click for Printable Recipe 

fresh Brussels sprouts   (I had maybe a pound?)
4 -5 strips of bacon
1 Tbsp extra virgin olive oil (EVOO)
1 cup reduced fat mayonnaise
1 1/2 tsp freshly minced garlic (about 2-3 cloves)
1 Tbsp Dijon mustard
1/8 tsp cayenne pepper
1 lime, juiced
1 Tbsp flat leaf parsley, chopped fine

Preheat the oven to 400 degrees F.  Trim and quarter the Brussels sprouts.  Cut bacon slices into 1/2 inch pieces and cook until about halfway crispy.
4 slices bacon
Add about a tablespoon of olive oil, and allow bacon to finish cooking.  I wanted the oil to be flavored by the bacon. 
When the bacon is crispy, remove to a paper towel lined plate.
Use that flavored oil/grease to drizzle over the quartered Brussels sprouts.  Use your hands to turn them over and around in the oil until they are all coated equally. 
Season with kosher salt and cracked black pepper.
Now pop these cuties into the oven.  I put them on a parchment paper lined baking tray since it makes clean up super easy.
While they are roasting, make the aioli.  In a small bowl, combine all the ingredients.  There's nothing complicated in this!
1 cup reduced fat mayo + 1 1/2 tsp garlic, minced. 
1 Tbsp Dijon mustard
1/8 tsp cayenne.  Want it spicier?  Add more.
1 Tbsp flat leaf parsley, chopped
Juice of one large lime.  Tip - if you heat them in the microwave about 15 seconds first, you get more juice out of them.
some black pepper to taste
2 - 3 Tbsp cooked crumbled bacon that you made at the beginning.  Chop it finely.
Combine all the ingredients well.  Taste and adjust seasoning to your liking.
So my 23 minutes have magically flown by, and the sprouts are ready to make their debut.
Serve hot and crispy with the spicy garlic aioli!  I garnished with fresh parsely, a little bit more cayenne, and some cut limes.  Here is the dipping sauce...

And here are the sprouts!

All together now... Oooh!!!
Written Directions: 
Quarter the Brussels sprouts.  Fry the bacon until crispy, adding a tablespoon of EVOO when about halfway done (to flavor the olive oil with the bacon flavor! yum!).  

Remove the bacon and drizzle the grease/EVOO over the quartered sprouts.  Season with kosher salt and cracked black pepper.  

Bake cut side up at 400 degrees F for about 23 minutes until golden brown and crispy.   
While baking, mix up the aioli ingredients.  Serve the roasted sprouts hot with the aioli to dip it in.
Order the Menu Musings Cookbook! 
Looking for more great recipes?  Please visit my Recipe Index for tons of ideas to cook for your family... or just yourself!   Here are a few things to get you started!

Roasted Red Pepper and Basil Pesto Penne

 I hope you have enjoyed this!

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1 comment:

  1. Oh YUM. I can't tell you how much I adore Brussels Sprouts. I love to "deconstruct" them and roast the leaves into "Chips". I'm so happy to see you here again at #theWeekendSocial. Your zucchini recipe was such a hit last week. I hope you liked the "featured" article. Please stop by again, happy to have you! I'm off to pin your link!


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