recipe // roasted brussels sprouts with garlic aioli

This recipe was a Pinterest find from the blog Costa Kitchen. The photographs looked so delicious that I ended up making the recipe the same day I found it, and I have a feeling it won’t be the last time. It was a breeze to make and tasted incredible – Nick got out a fork because eating them by hand wasn’t happening fast enough.

I made just a few tweaks to the recipe: no parsley in the aioli because we didn’t have any, and olive oil instead of canola oil because I felt like it. Next time I’ll plan ahead a bit more and pick up parsley with my brussels sprouts, but I find it hard to believe they could be any better.

Roasted Brussels Sprouts with Garlic Aioli
from Costa Kitchen

20 brussels sprouts cut into wedges (I used the 1 lb bag from Trader Joe’s)
canola oil
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice
1 Tbsp finely chopped flat leaf parsley

Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin alongside the finished brussels sprouts.

111 thoughts on “recipe // roasted brussels sprouts with garlic aioli

  1. Pingback: 25 Healthy ideas for an Office Potluck – Finding Fraser

  2. Pingback: Garlic Aioli – Le Food Snob

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s