Crispy Brussels sprouts with lemon & garlic aioli dipping sauce are an amazing healthy snack, holiday appetizer, & side dish. Roasted Brussels sprouts are taken to a whole new level when they are dunked in lemon & garlic aioli “dip-it”.
Brussel Sprouts for Health
Now don’t turn up your nose at the thought of eating your Brussels sprouts. They have been given a bad rap in the past served steamed and flavorless on a plate. Not only are Brussels sprouts packed with immunity-boosting vitamin C and cancer-fighting glucosinolates, but they are a delicious, power-packed cold-weather superfood, especially when served roasted with this lemon-garlic aioli.
Brussels Sprout Trophy
I have been fascinated with Brussels sprouts ever since my first membership to our local CSG at Genesis Farm had them for pick up, still on the stalk. When all you know is packaged veggies in cellophane at the grocery store, there is no connection to your food source. As I walked out with my Brussels sprouts that November afternoon, I felt as though I was carrying a trophy.
Seasoning through the year at my CSA was the best gift I gave myself. My world was opened up to so many new veggies like Kohlrabi, Kabocha and Delicata Winter Squash, and edamame. Not only was I introduced to new fruits and vegetables, but as we met each Friday for pickup, members shared recipes as they gathered. We built friendships as well as expanded our recipes.
Nowadays, you can find Brussels sprouts still on the stalk at Trader Joe’s every Thanksgiving season. But you better get their early in the season or you will be out of luck. They sell out fast. Seems everyone wants to walk out with a trophy from the grocery store now.
- 1 pound fresh Brussels sprouts, cleaned (outer leaves removed), and halved
- 2 T olive oil for roasting
- sea salt & fresh ground pepper
- 1/4 tsp. granulated garlic powder
- For the lemon-garlic aioli:
- 1/4 cup mayo (I use Chosen Foods classic avocado oil mayo)
- 2 T extra-virgin olive oil
- 1 & 1/2 T Dijon mustard
- 1-2 tsp. chopped garlic*
- 1/4 preserved lemon rind minced or zest of 1 organic lemon
- sea salt and fresh ground pepper to taste
- Chopped fresh parsley to garnish
- Preheat oven to 400° F
- Toss the Brussels sprouts with olive oil, salt, pepper, and granulated garlic and roast on a parchment lined baking sheet for 25 minutes, or until golden brown. (Give them a good stir halfway through to ensure even browing.)
- While the sprouts are roasting, combine all the aioli ingredients minus the parsley, and chill until ready to serve.
- Garnish with the chopped, fresh parsley before serving.
*I keep a jar of prepared chopped garlic in my refrigerator so I have it ready to spoon into all my recipes. I purchase a large package of peeled garlic at Costco, chop it up in my food processor, fill several wide mouth pint jars, and add olive oil to preserve. It lasts for weeks in the refrigerator as long as the garlic is covered by the olive oil. I always have extra to share with friends. Such a time-saver and the flavor is AMAZING compared to the storebought jars of prepared chopped garlic.
Lemon Garlic Aioli “Dip-it”
When my older kids were little, my mom would cut the crusts off of their peanut butter and jelly sandwiches and line them up in a special pile with a tiny bowl of peanut butter “dip-it.” The kids thought it was so special and always ate the entire sandwich, including the crusts…grandmas have time for that kind of stuff. Anyway, I am not much different from my kids, in that I love “dip-its.” Sauces can make the ordinary…extraordinary. This Lemon Garlic Aioli not only tastes amazing with these Crispy Brussels sprouts but is an amazing “Dip-it” for sweet potato fries. Hey if “Dip-it” can encourage your kids to eat their veggies, then I am all for it!
Adding My Favorite Preserved Lemon Condiment
Lastly, if you haven’t tried my Preserved Lemons, now is the time to check out my post. Well, actually if you wanted it now, for this recipe, it is a little too late since it has to ferment for 3-4 weeks on your counter. Trust me. You will use Preserved Lemons in everything all year round. Traditionally, preserved lemons are used in Moroccan cooking in tagine recipes, pilafs, stews, roast chicken, dressings, and sauces. It adds a depth of flavor to almost anything where you would use lemon zest.