Crispy Brussels Sprouts with Cranberries, Pecans and Garlic Aioli Recipe
Ingredients
Crispy Brussels Sprouts:
Garlic Aioli:
- ½ cup Mayonaisse
- 1 tablespoon fresh lemon juice
- 2 tablespoon extra virgin olive oil
- ½ tablespoon minced garlic
Other Ingredients:
- ¼ cup candied pecans use more or less according to your liking
- 2 tablespoon dried cranberries (chopped) - use more or less according to your liking
- 2 slices crispy bacon (chopped) - use more or less according to your liking
- ½ teaspoon balsamic vinegar
Optional Ingredients:
- 1-2 tablespoon Crumbled Blue Cheese or Gorgonzola
- black pepper to taste
Method
Oven Roasted Brussel Sprouts:
- Preheat the oven to 400°F
- Trim/clean the Brussels sprouts, then cut them in half.
- In a large bowl, toss Brussel Sprouts with olive oil, salt and a pinch of pepper. Stir to coat thoroughly.
- Transfer the Brussel Sprouts to a baking sheet and roast for about 30 minutes. Be sure to keep shaking the pan every 5 minutes for even browning.
- Increase the temperature to 450°F and continue roasting until the outer leaves are browned and crispy, another 7-10 minutes.
To make Garlic Aioli:
- In a medium bowl, whisk in mayonnaise, lemon juice, oil and garlic until well combined. Seasoned with pepper if needed. Cover and refrigerate for at least 30 minutes before serving.
To Serve:
- Transfer the cooked Brussel Sprouts to a large appetizer bowl or plate. Drizzle the balsamic over the roasted sprouts, then sprinkle on the dried cranberries, pecan and bacon. Top with crumbled blue cheese and 2 tablespoons of garlic aioli (or use more according to your taste).
- Serve warm and enjoy!