Crispy Brussel Sprouts with a Garlic Aioli
17 Monday Sep 2012
Written by Maeghan in Appetizers, Side Dishes, Snacks, Veggies
For years I wouldn’t touch a brussel sprout. I would politely say, “No thank you” or move them around my plate a lot until everyone else was finished with their meals. Over the years I have made a few recipes that I like, but I still typically only make them when I really want something different. They are never my “go to” vegetable. Well, after tasting these, not only will this be my go to side dish but also a go to snack! I probably wouldn’t mix up the aioli all of the time so that I can watch the waistline. The brussel sprouts are tasty alone, with a nice caramelized crunchiness. The aioli though, that really brings them up a notch. I found myself dipping more than taking pictures of these. My daughter was home with me and she liked them, once I told her they were baby bunny lettuce heads! I honestly slide the last few out of view so she would leave me in peace while I snacked on them. I know I should have given her the vegetables, but I had to clean the kitchen so I deserved them!
I found the aioli a bit too heavy on the mayonnaise so I added a bit more lemon juice, letting the acid do its thing. The garlic is raw, but not too worry, it isn’t super potent in this recipe!
Crispy Brussel Sprouts with a Garlic Aioli
Ingredients
For the Brussel Sprouts:
- 20 small Brussel Sprouts, quartered
- Canola Oil
- Salt and Pepper
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For the Garlic Aioli:
- 6 Tbsp mayonnaise
- 1/4 tsp garlic, finely minced
- 2 to 2 1/2 tsp fresh lemon juice
- 1 Tbsp fresh flat leaf parsley, finely chopped
Pre-heat oven to 4oo F.
Place brussel sprouts to a baking sheet and drizzle a small amount of canola oil over top. Sprinkle salt and pepper to taste on top and then toss the brussel sprouts to ensure they are evenly coated. Bake for 15 minutes, or until a golden brown on at least one side.
While the brussel sprouts are cooking, whisk together the mayonnaise, garlic, lemon juice, and parsley.
You can either serve the aioli in a ramekin or drizzle over the top of the brussel sprouts.
Adapted from: Costa Kitchen
6 comments
September 17, 2012 at 12:57 pm
So glad you love my recipe! Beautiful photo. 😉
September 17, 2012 at 6:10 pm
I love Brussels sprouts and this sound delicious.
September 18, 2012 at 12:08 am
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December 30, 2012 at 7:17 pm
I have made these several times and they are always well received. Even my fiance (who is mortally afraid of veggies and especially so of sprouts) ate them like french fries. Thanks for the lovely recipe!
April 8, 2013 at 4:14 pm
I had “crispy brussel sprouts” for the first time at an up-and-coming restaurant here in Richmond VA. It was lightly battered and they were cut in half instead of quartered. (I suppose this is a decision one makes depending on the size of the sprouts.) We in my regular dinner-out group (there are 6 of us right now) shared the appetizer and we all loved it. So I tried fixing them at home the same way as the restaurant but my batter did not crisp up. In my attempt to make the batter crispy(ier), I double-fried them but the result was “overcooked” sprout that was mushy but the unintended good consequence was sprouts without the usual “brussel-sprouty” smell which turns off most folks.
Do you happen to have a tip for how to make a crispy batter the first time so that I do not have to double-fry them? I will still try your oven roasted sprouts tonight and perhaps alternately use your recipe instead of the battered version.
Thanks.
April 8, 2013 at 6:13 pm
I honestly don’t know as I haven’t tried frying brussels sprouts and am not familiar with the moisture content for frying. You could try doing a tempura fry, using club soda, to get a nice puff and crisp right away? Hope you enjoy these though!