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
Ingredients
Ingredients:
- 1 1/2 lbs. Brussels sprouts roughly 30 pieces, cut into wedges
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil
- Salt & pepper to taste
Garlic-Chive Aioli
- 1/3 cup light mayonnaise
- 1 Tbsp 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 Tbsp lemon juice
Dijon Aioli
- 2 cloves garlic pressed
- 1/3 cup light mayonnaise
- 1 tsp. lemon juice
- 1 Tbsp Dijon mustard plus up to 1 tsp. more, to taste, if desired
- ground white pepper to taste
Spicy Sriracha Aioli
- 1 Tbsp 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.