Thursday, January 24, 2013

Roasted Brussels Sprouts with Garlic Aioli Dip

Up until I made these, I hated brussels sprouts with all my being. I'd gag my way through eating them occasionally but generally we wouldn't eat them because I couldn't stand the taste or smell, and I'm the cook, so that's my choice =) I love aioli sauce though so I thought I'd give this recipe a whirl. I figure aioli can make anything good right? Turns out these are good even without the aioli! I have to say though, my oldest kid decided he loved them with honey mustard...weird, but whatever, he eats a ton of them and asks me to make them again and again!
This is a recipe I found on pinterest (though I modified it), and I think this is the original:  Costa Kitchen She uses canola oil and I do not recommend that. I understand why she did, but no one should consume canola, for any reason. It is an unhealthy oil and is one of the top genetically modified foods. So I used olive oil, though I don't totally agree with cooking with olive oil, it doesn't withstand high heat very well. I thought coconut oil would be a little weird. If anyone tries any other oil I would love to hear about it!

Roasted Brussels Sprouts with Garlic Aioli Dip
by Amanda @ Natural and Organic Lifestyle

1 lb brussels sprouts, organic is preferred
A couple tb organic olive oil, or oil of choice
Good salt, to taste
1/4 ts organic ground pepper
1/4 ts organic garlic powder

1/2 cup mayonnaise
1 ts organic crushed garlic
pinch of dried parsley
Salt to taste
Juice from half a lemon

Toss brussels sprouts with oil, salt, pepper and garlic powder. Spread on a parchement lined cookie sheet and roast at 400 degrees for 15-20 minutes, until they are just browned.

While the brussels sprouts are roasting, whip together your aioli sauce. Mix together mayo, garlic, parsley, salt, and lemon. Serve alongside your brussels sprouts in a ramekin.

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