ROASTED BRUSSEL SPROUTS WITH LEMON GARLIC ALLIOLI
OK, I’ll admit it……
I am not a football fan.
Instead, I am one of those people who go to Super Bowl Parties for the fun……
and the fellowship……
and the food……
I do not go for the football. I do, however, go for the wood fired pizza……
and the fire-roasted peppers……
and Bruno Mars at halftime!
So, when my BFF, Brenda, invited us to her beautiful abode for a Super Bowl party, I said, ” I’d bring Brussel Sprouts!”
Not just any brussel sprouts mind you! These are the best brussel sprouts on the block! Brussel sprouts make my husband Brad very happy. He is a brussel sprout lover. And, as it turns out, everyone at the Super Bowl party became a fan of my brussel sprouts as well. I got the basic concept for this recipe when I saw lots of pins for roasted brussel sprouts on Pinterest, and they looked wonderful.
So, I came up with my own version of Roasted Brussel Sprouts with Lemon Garlic Allioli and I’m gonna show you how to make them for your next football party. So, go ahead and preheat your oven to 400°.
By now, you will have purchased 2 pounds of large brussel sprouts. The larger the better for dipping purposes later. Wash them, cut off the stems, remove any loose leaves and cut them into fourths.
Place them in a bowl……
leaving the lovely loosened leaves for later.
I stuck my leaves in the frig to saute up at another time. Sprinkle the sprouts generously with Kosher salt and fresh ground pepper.
Then, drizzle on about 3 tablespoons of extra virgin olive oil and give them a gentle tossing. Add any stray leaves that fall off to your stash of leaves for later.
Place them on a large sheet pan……
and stick them in your preheated oven to roast. Roast the sprouts for about 20 minutes or until they start to brown.
Now it’s time to get started on the Lemon Garlic Allioli Dipping Sauce. I am calling this an “allioli” because it sounds good. But, in all honesty, it is not really an allioli sauce. A true allioli is an emulsification of garlic and olive oil that is made fresh and by hand. Allioli is more or less a fresh mayonnaise made with garlic. So, in fact, to call this sauce a “garlic” allioli is really redundant because allioli is made with garlic! Most of you are probably more familiar with the French version of this sauce called “Aïoli”, but since I am Spanish, I’m going with the classic Spanish “Allioli” version of this wonderfully delicious sauce. What we are really making here today is a dumbed-down, easy way to make imitation Allioli sauce. We are going to cheat because we are going to use prepared mayonnaise. So, start by placing 1-1/2 Cups of mayonnaise in a small mixing bowl.
Sprinkle in about 1 teaspoon of fresh lemon zest.
Then, squeeze in the juice of 1/2 of a fresh lemon (about 2T).
Add some Kosher salt & fresh ground pepper to taste.
Now, put 2 large garlic cloves in a garlic press……
and press it right on into your mayo mixture.
Now, drizzle in about 2 tablespoons of extra virgin olive oil……
mix it all up, put it in a pretty serving bowl, garnish it with a couple of brussel sprout leaves and put it in the refrigerator until ready to serve. Now go check on your brussel sprouts in the oven.
Right about this time, your brussel sprouts should be getting nice and golden brown. You’ll want to take them out of the oven when they are still slightly al dente or tender but crisp. This way they will hold up better for dipping.
Place them in a serving dish with your lemon garlic allioli sauce and serve warm.
Are you getting hungry for brussel sprouts yet? I am! I just went and sauted up my leftover brussel sprout leaves and had them for lunch. My husband is jealous! They were too good to share.
You can view and print the recipe below.
Stay tuned! I’ll be giving you Brenda’s recipe for Wood-Fired Pizza and Roasted Peppers with Herbed Cheese in an upcoming post.
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- For the Brussel Sprouts:
- 2 Pounds Fresh Brussel Sprouts, Washed, Trimmed & Cut in Fourths
- Kosher Salt & Fresh Ground Pepper to Taste
- 3 Tablespoons Extra Virgin Olive Oil
- For The Allioli:
- 1-1/2 Cups Mayonnaise
- 1 Teaspoon Fresh Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
- 2 Fresh Garlic Cloves, Pressed Through a Garlic Press
- 3 Tablespoons Extra Virgin Olive Oil
- Kosher Salt & Fresh Ground Pepper to Taste
- Preheat oven to 400 degrees.
- Place prepared brussel sprouts in a mixing bowl and gently toss with olive oil and salt & pepper to taste.
- Place brussel sprouts on a sheet pan and roast until golden brown & al dente (about 20 mins.)
- Place mayonnaise, lemon zest, lemon juice, garlic and olive oil in a small mixing bowl and mix to combine.
- Add salt & pepper to taste.
- Place in a serving bowl alongside the hot, roasted brussel sprouts.
- Serve and enjoy!
