"I LOVE brussel sprouts.
Roasted brussel sprouts are DELICIOUS!
Roasted brussel sprouts are going to save the world!"
Actually, no. That's not true. I made them because the recipe mentioned serving them with garlic aioli. And that, my friends, is the only reason I made brussel sprouts.
And truthfully, that is the only reason I ate these brussel sprouts.
Because I discovered what I knew all along:
Brussel sprouts will not save the world. They aren't that good.
They do, however, serve as a good delivery vehicle for garlic aioli.
|They also photograph really well.|
20 Brussel Sprouts, quartered
salt and pepper
Preheat your oven to 400
Line a baking sheet with parchment and toss the quartered brussel sprouts with the olive oil, salt and pepper until coated.
Bake for 15 minutes or until lightly browned
6 Tbs mayo
1/4 tsp finely minced garlic
1 tsp lemon juice
1 Tbs flat leaf parsley finely chopped (I used dried, it was fine)
Mix all your ingredients together and serve alongside your sprouts.
Happy aioli shoveling!