Thanksgiving is just around the weekend, and you have no idea what to serve as a side dish or appetizer. You’d like to make something different that also works as finger food, a guaranteed crowd-pleaser that everyone can enjoy. No problem! I have the perfect recipe for you: Roasted Brussels Sprouts with Bay Leaf Aïoli.
ROASTED BRUSSELS SPROUTS WITH BAY LEAF AIOLI: PERFECT COMBO
This is hands-down my favorite way to have Brussels Sprouts. These flavors are so well paired! Plus, the creamy texture of Aïoli hugs the crunch of the Brussels Sprouts without weighing it down, giving your bouche plenty to be amused about. If you try making it once, I promise you will keep making it over and over again. It’s one of those easy recipes that make you look like a gourmet god(dess). For this scrumptious presentation, all you need is a platter, a ramekin, and a sprig of garnish. Voilà! You’re Gordon Freakin’ Ramsey.
HOW TO MAKE ROASTED BRUSSELS SPROUTS WITH BAY LEAF AIOLI
Let me repeat: it’s super easy and fast. Hands-on work is less than 10 minutes. When I say easy, I mean foolproof. Technically, this is 2 recipes in 1, but Brussels Sprouts practically roast themselves, so it’s all simple and fairly quick. It’s a great paleo appetizer and side dish for the holidays. It’s also an addictive snack that’s actually good for you. Once you find out how easy it is to make it, you’ll show off at every chance you get.
Keep in mind that you will only need 35-40 minutes to pull this beautiful dish together. Gather all your ingredients, preheat the oven to 400 F and get started on your Bay Leaf Aïoli. By the time your Brussels Sprouts are washed and halved, your oven will be hot. Roast the Brussels Sprouts for 30 minutes. Plate! Set! Eat!
WHAT’S AIOLI?
What’s Aïoli you ask? Basically, it’s mayonnaise made with garlic and olive oil. Could you just add some store-bought mayo to this recipe, instead of making the whole thing from scratch? Of course! But why would you do that when homemade tastes so much better and it’s way healthier? As a matter fact, I recommend grabbing my homemade mayonnaise recipe for all your future mayo needs. I made this Aïoli with equal parts Extra Virgin Olive Oil and Avocado Oil. I find that this combination (in lieu of 100% EVOO) keeps the sauce airier and lighter. I added 2 small garlic cloves, minced and smashed with a pinch of Himalayan Salt (I recommend going easy on the garlic, so its boldness doesn’t drown everything else). Then I added some ground Bay Leaf to the Aïoli for a rich woody note that elevates the earthy flavor of the Brussels Sprouts, and… OMG… *drool*
INGREDIENTS & INSTRUCTIONS FOR BAY LEAF AIOLI
- 1 large Egg Yolk
- 1 tbsp fresh Lemon Juice
- 1 tsp Dijon Mustard
- 1 tbsp filtered Water
- Dump them all in a blender cup and let them sit for at least 30 seconds before adding…
- 1/4 cup EVOO
- 1/4 cup Avocado Oil
- Immerse a hand-held blender and blend for 30 seconds to 1 minute until smooth and creamy
- Add 1/4 tsp ground Bayleaf and 1/4 tsp Himalayan Salt and fold it into the Aïoli with a spoon
- Ta-dah! Done ✅
HOW TO ROAST PERFECTLY CRUNCHY BRUSSELS SPROUTS
If you are still steaming your Brussels Sprouts, I beg you to stop. These beauties are little grenades full of flavor. All they need is for you to pull the pin and let that rich, hearty flavor explode. Don’t defuse all that tasty goodness by steaming your Brussels Sprouts in a microwave oven. That’s my humble opinion, and you can take it with a grain of Himalayan salt. Now, without further ado, here are my tips for perfectly crunchy Brussels Sprouts every single time:
- If you like crunchy Brussels Sprouts, I strongly suggest you halve them first. After removing the ends and yellow leaves, slice them in half length-wise as you see in the photo below.
This will make sure that the moisture inside the sprouts does not get trapped making them soggy and overly juicy. Also, it will expose more surface to the heat, allowing the sprouts to roast evenly and thoroughly.
- Another important tip is to make sure they are well coated with Extra Virgin Olive Oil, Salt and Black Pepper before going onto the pan.
- Use a sheet pan lined with parchment paper. A shallow pan will ensure maximum exposure to the heat, and the paper will ensure the sprouts won’t stick to the pan.
- I preheat my oven to 400F to make sure sure the Brussels Sprouts don’t slow-roast. Keep an eye on them because they are delicate and might burn. I know that in my oven, 30 minutes will be just enough to roast 1 pound of Brussels Sprouts.
INGREDIENTS & INSTRUCTIONS FOR ROASTED BRUSSELS SPROUTS:
- 1 lb Brussels Sprouts
- 1 tsp Himalayan Salt
- 3 tbsp EVOO
- Black Pepper to taste
- Preheat oven to 400 F
- Remove ends and yellow leaves and cut Brussels Sprouts into halves
- In a large bowl add salt, olive oil, and black pepper with the Brussels sprouts and toss thoroughly
- Line a sheet pan with parchment paper and lay Brussels Sprouts without crowding them
- Roast for 30 minutes
WATCH HOW TO MAKE ROASTED BRUSSELS SPROUTS WITH BAY LEAF AIOLI
This video speaks for itself. Look how easy and quick it is to make this gorgeous holiday dish!
And now grab the full recipe here below and give it a try. I really hope you enjoy it as much as I do.
ROASTED BRUSSELS SPROUTS WITH BAY LEAF AIOLI
Ingredients
AIOLI
- 2 cloves Garlic small (or 1 large clove)
- 1
Egg Yolk
large - 1 tbsp Lemon Juice fresh
- 1 tsp Dijon Mustard
- 1 tbsp
Water
filtered - ¼ cup Extra Virgin Olive Oil
- ¼ cup Avocado Oil
- ¼ tsp Himalayan Salt
- ¼ tsp ground Bay Leaf dry
ROASTED BRUSSELS SPROUTS
- 1 lb Brussels Sprouts fresh
- 1 tsp Himalayan Salt
- 3 tbsp Extra-virgin Olive Oil
- Black Pepper to taste
Instructions
AIOLI
- Mince and smash the garlic with a pinch of Himalayan salt
- Place egg yolk, water, lemon juice, and mustard in an immersion blender cup
- Wait half a minute or so before adding the olive oil and avocado oil on top. The ingredients need to settle first
- Place the immersion blender all the way to the bottom. Hold the cup and start blending without moving the stick around
- Once you see the mayonnaise beginning to emulsify, with all the ingredients coming together nice and creamy, slowly move the blender around and up & down the cup
- Within a minute or so, the mayonnaise will be ready. Time to add the minced garlic and blend for 20-30 seconds more
- Turn off blender. Add the salt and ground bay leaf, folding them into the aioli with a spoon
- Transfer the aioli to a ramekin or small bowl. Set aside
ROASTED BRUSSELS SPROUTS
- Preheat oven to 400 F
- Remove ends and yellow leaves and cut Brussels Sprouts into halves
- In a large bowl add salt, olive oil, and black pepper with the Brussels sprouts. Toss Brussels Sprouts thoroughly until well coated
- Line a sheet pan with parchment paper and lay Brussels Sprouts on top without crowding them
- Roast for 30 minutes
- Remove Brussels Sprouts from the oven and let them cool off
- Transfer Brussels Sprouts to a serving platter with the bowl of Aioli
- Dunk. Eat. Enjoy!
Nutrition
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