It is not too often I dance around my kitchen in reaction to something I put in my mouth (nevermind all the times I dance around in there for no reason.)
This made me do it.
I know what you are thinking: “Brussels sprouts? The poster-child food of disgustingness is making you do twirls in delight?”
I know, right?
So I happen to love these teeny tiny adorable cabbages, and I know a lot of other people do too. Even Scott, who only ate broccoli, green beans, and carrots when we first met, eats every last one off his plate every time I make them. We just don’t like them boiled to death like Moms (not mine, thankfully) of yesteryear used to do. And, well, their taste might be a little too sophisticated for the palette of young children (but please do try!).
But when they are roasted, these amazing cancer-fighting cabbages turn into crunchy, sweet, bitter, tangy, creamy, caramelized nuggets of amazingness.
And when you pair it with a super-easy lemony, garlicky aioli, well…you’ll be pirouetting in your kitchen too.
Roasted Brussels Sprouts with Aioli
This is a quick and easy side dish thanks to the high heat of the oven and a powerful immersion blender. Of course you can whip aioli by hand (and I have), but if you have the tool, it takes mere seconds to have a delicious homemade mayonnaise. A small food processor should work as well (like a 3-cup model). Don’t be intimidated, this is way easier than you think. It’s also incredible with some chipotle chiles mixed in, or maybe some herbs, or truffle oil, or Sriacha, or…Takes 20 minutes, most of which is waiting for the sprouts to cook. Serves 2, with leftover aioli (maybe).
- 1 lb Brussels sprouts, halved
- 1-2 tbsp olive oil
- 1 egg yolk (room temperature is ideal)
- 2 cloves garlic, minced into a paste
- 1 tbsp lemon juice (don’t skimp! If you don’t have a full tbsp, make up the difference with water)
- 1/4-3/4 cup olive oil
- Preheat oven to 400 degrees. Toss Brussels sprout halves with olive oil on a large cookie sheet (there should be enough space so they aren’t crowded). Sprinkle with salt. Roast for 20 minutes, stirring/flipping after 10 minutes.
- For the aioli, combine yolk, garlic and lemon juice in a bowl that can hold at least 2 quarts. Mix well with your immersion blender. With the blender still running, slowly drizzle in a few drops of oil. Make sure every drop is incorporated before adding a few more. It will nearly immediately start looking like mayonnaise, at which point you can add the oil a little bit more quickly. You can stop at 1/4 cup oil or continue on adding if you want more aioli (it stores well, and tastes like miracles, so why not?).
- Dip a sprout in the sauce and just try not to do a happy dance.