Roasted Brussel Sprouts with Bacon Garlic Aioli

By September 25, 2017Recipes
I wish that I could tell you that I loved Brussel sprouts.  That I craved Brussel sprouts or sometimes dreamed about Brussel sprouts.  But, that would be a lie.  I don’t love them.  I eat them because they are really good for me and because I think they’re really cute.  They’re baby cabbages.  I grew up in the 80’s, I had 3 Cabbage Patch dolls!  Cabbages are cute, especially when they are baby sized.
So, if I’m eating Brussel sprouts, I dress them in the finest toppings.  I have to mix and mingle them with some of my favorite things.  This time, I roasted the sprouts and served them with bacon and a garlic aioli.  (There is a difference between aioli and mayonnaise, but I’m not going to get into that right now.  To me, aioli is a flavored mayonnaise.)  You can serve this dish as a side or as an appetizer.  To make it appetizer style, just serve on some toothpicks.
I think you’ll like this.  Even if you don’t love Brussel sprouts.
Roasted Brussel Sprouts with Bacon Garlic Aioli

For the roasted Brussels Sprouts:
  • 1 lb. Brussels Sprouts
  • 2 Tablespoons Olive Oil
  • Salt and Black Pepper
For the Garlic Bacon Aioli:
  • ⅓ cup mayonnaise
  • 2 teaspoon lemon juice
  • 1 garlic clove, minced
  • 2 strips of cooked bacon, finely chopped
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
INSTRUCTIONS
  • Pre-heat oven to 350 degrees.
  • Wash and trim ends of Brussels sprouts.
  • Slice each Brussels sprout in half.
  • Place Brussels sprouts on a sheet pan. Drizzle with oil, dash with salt and pepper and toss to coat.
  • Roast in oven for 30-35 minutes or until slightly browned, tossing about every 10 minutes.
  • While the Brussels are roasting, combine the aioli ingredients in a small bowl and mix well. Set aside in refrigerator until ready to serve.
  • When Brussels are roasted, remove from oven and transfer to serving dish. Serve with Garlic Bacon Aioli topped with a few bacon crumbles, fresh thyme and cracked black pepper.
  • Serve with toothpicks.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.therealfoodrds.com

 

 

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