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Crispy Brussels Sprouts with Cranberries, Pecans and Garlic Aioli Recipe

Rika
It has a great flavor combination of saltiness, sweetness, creaminess, crispiness, and tanginess.
5 from 7 votes
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Side Dish
Cuisine American

Ingredients
 

Crispy Brussels Sprouts:

  • 1.5 pounds Brussel Sprouts
  • 3 tablespoon olive oil
  • ½ teaspoon sea salt, (use more according to your taste)

Garlic Aioli:

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

Instructions
 

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!
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