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garlic aioli

Well, the story here is pretty simple.  We bought some Brussels sprouts and I wanted to try them a different way.  I have done a lemon/garlic/parmesan version here, if you want to check it out.  I’ve had this recipe saved and figured it’s be a good time to try it.  Now, the original recipe has you roast the brussels sprouts but we had the rest of dinner baking and are not blessed with a double-oven.  Therefore, I improvised.  I just sautéed the sprouts with garlic and olive oil and quickly whipped up the yummy garlic aioli.  It was delicious and a hit with the family but would love to try to roast them next time- just to dry them out a tad (to make it more like chips and dip.. eh.. not really but hopefully you see where I’m going with it).  Nonetheless, this was a good addition to our meal and am glad with how quick and simple the aioli was to make.  Let me know what you think!

Sautéed Brussels Sprouts with a Garlic Aioli Dipping Sauce

(original recipe)

What you’ll need:

  • 1 lb. bag Brussels sprouts, ends cut off, outer shell removed, cut in half
  • 2 T. olive oil (ish)
  • 2-3 cloves garlic, minced
  • Salt/Pepper to taste
  • 6 T. mayo
  • 1/4 minced garlic
  • 1 t. lemon juice
  • 1 T. fresh parsley, chopped

What to do:

  • Heat oil in a large pan, sauté garlic until fragrant.
  • Toss in prepared Brussels sprouts, coat in oil, and let cook, stirring occasionally.
  • In the meantime, combine mayo, lemon juice, 1/4 teaspoon garlic, and parsley in a small dish.
  • Once the sprouts are browned (about 10-15 minutes), throw them on a plate and serve with the aioli.