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.
life/style 365 
I’m afraid I’d use olive oil just because. We don’t do canola (can’t stomach the stuff).
I had some roasted brussels in a salad the other day and they were fabulous. I can’t wait to try this recipe, especially since fresh brussels are everywhere right now. Thanks for sharing.
I added a pinch of dried mustard and and two pinches of paprika to give the aioli some depth. Yummy!
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I added crumbled bacon and used olive oil too
I just made this for Christmas Eve with olive oil, parsley and crumbled bacon. Delicious!!
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I have been using avocado for so many “creamy” mayo alternatives since I am following a paleo lifestyle. I think I will put together a Avocado Aioli and try these…so yummy
would love any avocado aioli recipe you have
Amazing and super easy! I made this as a side with pork chips and mashed potatoes tonight but we use a version of this recipe at least every two weeks. I add the Brussels to a bag of olive oil, a dash of balsamic vinegar, a 1/4 cup brown sugar, minced garlic cloves, salt and pepper. Toss to coat and roast as above.
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Remember: Olive oil will smoke and burn at lower temps than other oils & butter. Canola is the better, healthy choice here 🙂
http://www.foodrenegade.com/why-canola-oil-not-health-food/
don’t mean to be argumentative but canola oil is far from healthy. not a good choice…try replacing the canola with coconut oil 🙂
Avocado oil… excellent for high temp cooking and very healthy…
Canola oil is extremely unhealthy and causes inflammation in the body. Use avocado or olive oil. Never canola!
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Were the brussel sprots fronzen?
you could also dip your artichoke leaves in this sauce YUMMMMM!!! XOXO
These are the BEST. Easy and delicious (:
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Hello there! I know tis is somewhat off topic but I was wondering if you knew where I could get a captcha
plugin for my comment form? I’m using thee same blog platform as yours and I’m having difficulty
finding one? Thanks a lot!
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These are very delicious! I love the sauce. Thank you for sharing!
Ever since I found this idea I have been to 3 stores, no brussles, go figure, but I will find them. Have not been to Traders though.
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Hello, I think your blog might be having browser compatibility issues.
When I look at your blog site in Ie, it looks fine but when opening in Internet Explorer,
it has some overlapping. I just wanted to give you a quick heads up!
Other then that, great blog!
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sooo good! made all new recipes for our thanksgiving meal and this was one the of sides. LOVED IT! husband is a huge brussel sprout fan , i am not. he says this is the best he ever had and i am converted… so yea the best i ever had too!
thanks so much.
Do you think I could make the aioli ahead of time?
Reblogged this on CONDITIONING CLINIC and commented:
As any of you who done or are doing keto will know, it’s kinda of pain to get your macros right when you are doing vegetarian food (I’m not)! So, here’s a post that I think you’d – the ones that are indeed vegetarian – would find useful.
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A local food truck uses lime juice instead of lemon with their sprouts and lime garlic aioli….sublime
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Reblogged this on Life Is Only What You Make It and commented:
Manking this today with my boys choice of spaghetti tacos. Just thought I would share. Brussels sprouts are the veggie of the week.
I will try this next me I pick up some brussel sprouts. I would use olive oil and the olive oil mayo. This sounds like a dish we had at a restaurant in New Orleans called Pesh. If you ever get a chance to go, get the Brussel sprouts! (And the lamb skewers)
“Next time”
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Hi, how can I print without all the pics?
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