Denise Woodward and Laudalino Ferreira
I love how quickly and easily this recipe comes together to make a light lunch or snack or even a great side dish; we also enjoyed it with a roasted chicken.
When we were both kids, on separate coasts, we were not fans of Brussels sprouts. We are pretty sure it was because they were boiled or steamed until pasty green. As adults, we love them! Not only are sprouts little bites of fun, they are also very good for us. Brussels sprouts are members of the cruciferous family, and they contain large amounts of antioxidants, vitamin C, and beta-carotene; they have even been found to help reduce the risk of certain cancers.
Now that we are working from home, full-time, I am constantly thinking about quick and easy nibbles for during the day. I don’t want to spend more than an hour preparing and eating lunch when I am busy at my desk. This recipe is perfect as we can even nibble at our desks while working.
*Note: You can use regular garlic as well, just reduce to 2 cloves. Aged black garlic has a more intense flavor than regular garlic and works well in Asian-inspired dishes. It also goes well with the sprouts in this recipe. It is most easily found online or in Asian grocery stores.
Using a mortar and pestle or the broad, flat side of a chef’s knife, mash together the garlic and a pinch of salt to create a paste. In a bowl, whisk together the yolk and lemon juice and pour into the bowl of a food processor.
With the food processor running, slowing drizzle in the olive oil until all of the oil is incorporated and the mixture is emulsified. If the mixture starts to break down, stop adding the oil and continue processing until it comes together, then continue adding the oil.
Add the garlic paste and pulse to combine. If the mixture is too thick, add a couple drops of water to loosen it up. Set aside.
Preheat the oven to 425 degrees.
In a bowl, combine the Brussels sprouts and oil. Season with salt and pepper, to taste. Gently mix to coat the sprouts. Pour the mixture onto a baking sheet and transfer to the oven.
Bake for 10 minutes and stir gently. Bake until the sprouts start to caramelize and turn crispy, about 10-15 more minutes. Remove from the oven and serve with the aioli.