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.

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

  1. 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.

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  5. 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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  7. Remember: Olive oil will smoke and burn at lower temps than other oils & butter. Canola is the better, healthy choice here 🙂

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  19. 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.

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  23. 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)

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