Roasted Brussels Sprouts and Garlic Aioli Dip…
Quick and easy recipe for a side dish or appetizer…
I bought the brussels sprouts on the stem. You can buy them fresh in a package too.
It was only $5.00 for the whole bunch. I thought it was just so pretty!
Cut each sprout off the stem.
Cut each one in half, if they are tiny.
or in quarters for the larger ones.
Place in bowl and drizzle with olive oil to coat.
The original recipe called for canola oil, but all I had was olive oil.
Sprinkle with salt and pepper.
I might try a little garlic powder next time too.
Spread on cookie sheet.
Pre-heat oven to 400 degrees and roast until golden brown.
Try 15-20 minutes at first. I finished at 25 minutes. Depends on your oven.
Garlic Aioli Dip
1/2 cup mayonnaise. I used Olive oil mayo, but any will do
1/2- 1 teaspoon finely minced garlic. Add more to taste
1 teaspoon lemon juice
1 Tablespoon fresh parsley, chopped fine
salt and pepper to taste
Mix together and serve with roasted brussels sprouts as appetizer or side dish.
The little stem acts like a handle to scoop the yummy dip! Tooth picks will work too for appetizers.