Everyone wants to add more green vegetables to their diet, but no one wants to choke them down. But I discovered veggie’s best-kept secret: roast them! They get crispy and flavorful and don’t lose all the nutrition like boiling can do.
Bring these to a party for a refreshing alternative to the carb-loaded appetizers that frequent these events. I have never brought any sprouts home from any event I’ve brought them to!
Or serve them up as a side-dish to just about anything. No one will complain!
Crispy Roasted Brussel Sprouts with Garlic Aoli
Preheat oven to 400. Trim bases off brussel sprouts and slice in half lengthwise.
Toss all brussel sprouts, garlic, and olive oil together in a large bowl. Add salt and pepper to taste.
Spread onto a parchment paper lined baking sheet. Use two sheets if necessary, don't overcrowd the sprouts.
Bake for 30 to 35 minutes, until faces are browned.
Meanwhile make the garlic aoli. Combine all ingredients together in a small bowl. Taste and adjust if necessary.
Serve brussel sprouts with aoli, or keep warm in crock pot until ready to serve.
Choose sprouts that are roughly uniform in size, to ensure even baking. Be sure to read the ingredients on your mayonnaise!