Crispy Brussels Sprouts with Roasted Garlic & Lemon Aioli | Image: Laura Messersmith — **Crispy Brussels Sprouts with Roasted Garlic & Lemon Aioli** | Image: *Laura Messersmith*

Roasted Brussels sprouts are our all-time favorite way to eat them and given the number of times they make an appearance on this blog as a side-dish that’s probably not a surprise. This recipe transforms them from a supporting player into a unique appetizer with the addition a lemon and garlic aioli.

Raw garlic is harsh and acidic, not something I’m that excited about eating, but roasting it in the oven transforms it into something mellow and rich. Great just spread on toasted bread, but even better when combined with lemon zest in this aioli and used as a special dip for the roasted Brussels sprouts.

As you trim and halve the sprouts make sure to gather any loose leaves that come away and include them on the baking sheet. They get super crispy and delicious – Mike looooves them and I bet you will too.

Crispy Brussels Sprouts with Roasted Garlic and Lemon Aioli (yield: 4 servings)

Ingredients:
1 1/2 pounds fresh Brussels sprouts
1 whole head garlic
2 tablespoons olive oil
2 teaspoons lemon zest
3 teaspoons lemon juice
1/3 cup light mayonnaise
kosher salt
freshly ground black pepper

Instructions:
Pre-heat the oven to 400 degrees F.

Trim the top off the whole head of garlic, about 1/4 inch, to expose the cloves. Drizzle 1 teaspoon olive oil over the tops of the exposed garlic cloves and loosely wrap the head of garlic in aluminum foil. Place the foil packet in the oven and roast at 400 degrees F. for 40-60 minutes until the garlic cloves are soft and deeply golden.

Meanwhile, trim the ends from the Brussels sprouts and cut in half lengthwise. Spread the Brussels sprout halves and any stray leaves on a parchment paper lined baking sheet and drizzle with the remaining olive oil. Sprinkle generously with kosher salt and pepper. Reduce the oven temperature to 350 degrees F. and roast the Brussels sprouts for 30 minutes, turning halfway through the cooking time. The sprouts will be slightly crispy and browned on the exterior leaves and al dente in the center.

Allow the garlic cool until easily handled before using a butter knife to remove 5-6 medium-sized cloves of roasted garlic from the paper. Place the garlic in the bowl of a small food processor with the lemon zest, lemon juice, mayonnaise, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

Mix on low speed until the garlic is smooth and the ingredients are well combined. Serve chilled or at room temperature with roasted Brussels sprouts.

Partially adapted from Roasted Garlic recipe by The Kitchn.

Small Kitchen Friendly?
Yes, indeed. I used a chef’s knife, medium cutting board, one baking sheet, and a small food processor. I also used a microplane grater, measuring cups and spoons, parchment paper and aluminum foil.

The Verdict:
I first made this combination for a party this winter and I was shocked how fast it went. Three batches of sprouts later the small amount of remaining aioli was finding its way onto stray pieces of baguette as a spread. There were other cheesy, meaty options on the table too, so if that isn’t a strong endorsement I don’t know what is. It’s really simple to make and I like being able to offer a healthier option that still tastes amazing.