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.
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So glad you loved the recipe! Thanks for sharing. 😉
HUGE hit! I made them Christmas & a few times since then.
sounds yummy…I think I’ll try it with roasted garlic…mmmm
I must try this. Thank you!
The brussel sprouts…are they fresh or frozen?? This recipe sounds scrumptious!
I’ve always used fresh ones, so I can’t say if frozen would work equally well.
I used frozen tonight. They were the ones you steam in the bag. So I did that and finished them in the oven. Came out perfectly! Also have done this same thing except finished them in foil on the grill. So yummy!!
Thanks for this recipe. I plan to make it soon. Love brussel sprouts and garlic and mayo…what can I say!
Viva Garlic.
how might you use this recipe as a side dish what doing a roast pork or beef dinner?
Just had them for dinner tonight with pulled pork and coleslaw, thanks for the recipe!
Can’t wait! Will make tomorrow to go with our steaks. Yum
I made this with dinner last night and it was a huge hit! My hubby and I couldn’t stop eating them. I would definitely recommend this recipe.
I’ve roasted brussel sprouts before and loved them but the sauce added a creamy acidity we loved. I served it with chicken salad on a roll. Yummy! Thank you!
I added double the garlic lemon and added chili pepper flakes it was awesome!!!
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I am so into brussels sprouts right now and I’ve made them in some great ways to convince my family. This is definitely next on my list!
Thanks for sharing!
Always said that Brussels sprouts were the one veggie that I hated but this recipe changed my mind. Love it and have made it several times now!
You’ll love this!
about to make this
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Mmmm. I love me some Brussels sprouts! I will be making these tomorrow with a homemade garlic aioli. Can hardly wait!
Obsessed with brussels sprouts. Not sure about the mayo however, maybe plain greek yogurt instead? With some fresh dill? mmmmm can’t wait til dinner!
I was wondering about Greek yogurt instead too… did you try it? I also roast my veggies using Coconut oil, YUM!
These were fantastic!! Thank you for sharing them.
Ooh yum these look delicious, I love roasted brussels sprouts!
may I suggest adding a bit of acid to the brussel sprouts before roasting them? brussel sprouts can handle acid very well. mix a bit of balsamic vinegar with the olive oil. I’m sure they will come out perfect.
I made these last week, and I ate the entire pound in two days by myself! So gooD1
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Just made this!! YUMMMY!!! Just did a handful of these on my Small Bar Pan in the toaster oven! What a great snack!!
Sounds yummy. You definitely don’t want to use canola oil = bad news. EVOO is way better. Or walnut or, coconut.
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Just made this. I didn’t have lemon juice on hand, and didn’t have energy to go to the store– I also wanted to cut the fat of the mayo– so I used half mayo, half plain Greek yogurt to add some tartness. Then added the garlic. I could eat this with a spoon. The Brussels sprouts came out beautifully, and are so poppable with the dip. Can’t wait to try the recipe with the lemon juice and see how it compares. Thank you!
Oh goodness – totally trying this! thank you so much for the recipe!
I just made these, like literally they just came out of the oven and my hubs and I can’t stop munching on them while waiting for the rest of our meal!! If you don’t mind I will definitely be sharing these with my readers (I will link back to your page for sure!). Thanks for a great recipe!
Yum, this was great! Thanks.
Toss the sprouts, oil, salt and pepper in a baggie then dump on the pan. Keeps the hands cleaner! 🙂 The sprouts are amazing roasted! Even my kids eat them!
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So happy I found this recipe, I’m always looking for ways to eat more veggies. I also used half Greek yogurt and half mayo and it was so good. The only thing I don’t like about Brussel Sprouts is the after taste.
This was a big hit at my Bunco Party tonight! The sauce is so tangy and flavorful, but the sprouts hold their own flavor, too!
Recipe sounds fabulous – inspirational. Similar to one I’ve tried using roasted Brussels Sprouts in a pool of hommus +sprinkled with Dukka.
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I am making these tonight! I will keep you posted on how they turn out! Thanks for the idea!
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I decided to give this a go as I don’t normally like Brussel sprouts so was looking for a way of making them more tasty. Fabulous recipe, I added some dates and a balsamic reduction instead of the garlic aioli. Delicious
GOT to try this! Since I’m a clean eating girl….. going try to make a different dip. Thanks for sharing!
Can’t wait to try the sauce served with Sprouts. I have been roasting Sprouts for sometime now and I use EVOO and butter and cook on stove top in iron skillet. Sprouts are still crunchy and not completely soft. Delicious…
I’ve also done this with cauliflower just cover with small amount of mayo, lemon juice and Parmesan touch of Dijon mustard too! ( good idea to micro wave about 5 mins 1st) I usually broil last minute or two!