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
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.