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–+ servings
Dunking Roasted Brussels Sprouts in bowl of bayleaf aioli
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ROASTED BRUSSELS SPROUTS WITH BAY LEAF AIOLI

A twist on a healthy classic: Roasted Brussels Sprouts. 100% Paleo vegetarian recipe, keto-friendly, low-carb, nutrient-dense and full of flavor. Watch how easy it is to make your own Aioli in your kitchen like a pro. It takes less than 5 minutes from start to finish!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizers & Snacks, Side Dish
Cuisine: American, International, Mediterranean
Keyword: Aioli, Brussel Sprouts, Brussels Sprouts, Garlic Mayo, Garlic Mayonnaise
Diet: Dairy-free, Keto, Low-carb, PALEO, Vegetarian, Whole30
Servings: 8 people
Calories: 200kcal

Equipment

  • Hand-held Blender

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

Calories: 200kcal | Carbohydrates: 6g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 386mg | Potassium: 221mg | Fiber: 2g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 49mg | Calcium: 28mg | Iron: 1mg