You guys – seriously… keep reading! I know you might be thinking “UGH; Brussels Sprouts” – but I urge you to try these if you aren’t already a fan of these delicious mini-cabbage delicious things. If you already know how awesome these guys are, then you need to make these now.
I’ve made these Roasted Brussels Sprout bites countless times. They are perfect for serving as an appetizer with the dipping sauce on the side (and some toothpicks or fingers). They also make a great side dish with the “dipping sauce” then drizzled over top. As the sprouts roast up, they lose some of their acidity and get sweet and tender with that classic roasted flavor. Add some additional fresh cracked salt and pepper once they come out of the oven and you have a dish fit for company, on a weeknight-schedule effort level.
For serving to a crowd you can do all the prep work (up to the roasting) ahead of time. Feel free to make your Ailoi ahead and store it in the fridge (let it come to room temperature first). Go ahead and toss your Sprouts with the oil and spices earlier in the day and then all you’ll need to do is toss them in the oven when the time comes.
On a side note – did you know that its Brussels Sprouts and NOT Brussel Sprouts!? As I was finishing this post and spell-checking (yes mom, I know I make a ton of spelling/grammar mistakes, but I do try and proof it first!) I discovered this little tidbit… am I the only one to just find this out, or did everyone else not know this either? Hmm – good to know. See; you can turn this side dish /appetizer into a spelling lesson with your friends and family – food that is good for your diet AND for your brain!
Please give these guys a try; I promise you won’t be disappointed…
- about 20 Brussels Sprouts cut into quarter-wedges
- [Canola or Vegetable] Oil
- Garlic Powder (anywhere for ½ tsp to 1 tsp - to taste)
- Fresh Cracked Salt & Pepper to taste
- For Aioli:
- 6 Tbs mayonnaise
- 1 tsp garlic powder (or 1 clove, minced fine)
- 1 tsp lemon juice
- 1 tsp dried parsley
- Pre-Heat your oven to 425
- Chop your Brussels Sprouts and toss with the spices and other ingredients (oil, salt, pepper, garlic) in a bowl. Pour everything onto a foil-lined Baking Sheet.
- Bake for about 10 minutes and then flip them and bak for another 10 minutes or so - you want them nice and golden brown (on at least one or two of your sides)
- Perfect for dipping - while they are baking, make your Garlic Aioli dipping sauce
- For the Aioli: Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
Canola/Vegetable Oil is best in this recipe so it doesn't overpower the delicious flavor of the roasted sprouts like Olive Oil might do
As originally found on Costa Kitchen’s Website
Five Years Ago – Butternut Squash Apple Soup – a fall classic Butternut Squash taken to the next level with the addition of Apples (fall in a bowl here people)! Soup is perfect because it is so easy to switch it up and make it exactly what you want; try this version as a starter today and then customize as you feel necessary!
And I leave you with this, Today’s Question of the Day… How did you spell “Brussels Sprouts” before today?