Local Roasted Brussels Sprouts with an Aioli Trio

The crispy, golden edges and rich, roasted flavor in these Brussels sprouts will tempt anyone as an appetizer!

The addition of the aioli is bound to interest even those who may be skeptical of Brussels sprouts.

See also: In the Kitchen with Sigona’s Featuring: Brussels sprouts

Local Roasted Brussels Sprouts with an Aioli Trio

The crispy, golden edges and rich, roasted flavor in these Brussels sprouts will tempt anyone as an appetizer. The addition of the aioli is bound to interest even those who may be skeptical of Brussels sprouts. Inspired by Pinterest. Serves 6 to 8.
Prep Time 20 mins
Cook Time 20 mins
Chill time 1 hr
Course Appetizer
Servings 6

Ingredients
  

Ingredients:

  • 1 1/2 lbs. Brussels sprouts roughly 30 pieces, cut into wedges
  • 2 TBL Sigona’s Fresh Press extra virgin olive oil
  • Salt & pepper to taste

Garlic-Chive Aioli

  • 1/3 cup light mayonnaise
  • 1 TBL diced fresh chives
  • 1/2 tsp. Dijon mustard
  • 2 cloves garlic pressed
  • A pinch of white pepper or to taste
  • A few dashes hot sauce or to taste
  • 1 TBL lemon juice

Dijon Aioli

  • 2 cloves garlic pressed
  • 1/3 cup light mayonnaise
  • 1 tsp. lemon juice
  • 1 TBL Dijon mustard plus up to 1 tsp. more, to taste, if desired
  • Ground white pepper to taste

Spicy Sriracha Aioli

  • 1 TBL Sriracha plus up to 1 tsp. or so more, to taste, if desired
  • 1/3 cup light mayonnaise
  • 3 garlic cloves minced
  • 1 tsp. lime or lemon juice
  • Ground white pepper to taste

Instructions
 

  • For the Aiolis: In a blender or small food processor, mix together all the ingredients for the aioli of your choosing until well blended (about 1 minute). Taste and adjust seasoning as desired (for example, more Dijon or more Sriracha, etc). Pour into a small bowl, cover and refrigerate for at least an hour before serving.
  • For the Brussels Sprouts: Preheat oven to 400F degrees. Toss Brussels sprout wedges in olive oil and season with salt & pepper. Spread on a baking sheet in a single layer and bake for about 15 minutes or until at least one side is golden brown.
  • Serve the aiolis with the warm Brussels sprouts as dipping sauces.
Keyword aioli, brussels sprouts

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