An appetizer too easy not to make: Roast quartered Brussels
sprouts until they're charred and crispy and serve with a
three-ingredient aioli.
Crispy Brussels Sprouts with Spicy Aioli
Ingredients:
1 lb. Brussels sprouts, trimmed and quartered (halved if large)
2 tbsp. extra-virgin olive oil
Salt and pepper
1/2 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. cayenne pepper
Clove of garlic, minced
1 lb. Brussels sprouts, trimmed and quartered (halved if large)
2 tbsp. extra-virgin olive oil
Salt and pepper
1/2 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. cayenne pepper
Clove of garlic, minced
Directions:
Preheat oven to 425°F. On a large baking sheet, toss Brussels sprouts with olive oil and season generously with salt and pepper. Roast until crispy and seared, about 25 minutes.
Preheat oven to 425°F. On a large baking sheet, toss Brussels sprouts with olive oil and season generously with salt and pepper. Roast until crispy and seared, about 25 minutes.
Meanwhile, make aioli: In a small bowl mix together mayonnaise, lemon juice, minced garlic and cayenne pepper.
Serve Brussels sprouts on a platter with aioli.
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