Roasted Brussels Sprouts with Lemon and Garlic Aioli

 Ingredients:

Roasted Brussels Sprouts:

Brussels Sprouts

Olive Oil

Salt

Pepper

Lemon and Garlic Aioli:

3/4 C Mayonnaise

2-4 tsp Lemon Juice

1/2 - 3/4 tsp Minced Garlic

2 Tbsp Dried Parsley

Directions:

Roasted Brussels Sprouts:

Preheat oven to 350F.

Quarter Brussels Sprouts lengthwise. See photo for closeup.

Toss Brussels Sprouts in bowl with 2-3 Tbsp of olive oil, enough to coat each little sprout.

Salt and pepper to taste.

Lay out in a single layer on a large, rimmed cookie sheet. (I like my half-sheet cookie sheets that I got at Costco years ago. You just need something that has a little 1" edge around it.)

Bake for 20 minutes, and then gently turn them over.

Bake for an additional 10 minutes, and then turn them over, again.

Repeat that last step until they have reached your desired level of doneness.

Lemon and Garlic Aioli:

In a small bowl, combine all ingredients and mix well. Adjust the ingredients to your preference. We like a little more acidity to our aioli, so we increased the amount of lemon juice we added.

Best if made just after you pop the Brussels Sprouts in the oven.