Roasted Brussels Sprouts with Aïoli

So if you need to convince someone stubborn to like Brussels sprouts or it’s their first time trying them; the best way to have Brussels sprouts is to roast them and this is the only recipe you will ever need.

Brussel Sprouts:
20 Brussels sprouts, cut into wedges
3-4 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly cracked

Aïoli:
6 Tbsp. mayonnaise
1 tsp. garlic, finely minced
1 tsp. lemon juice
1 Tbsp. flat leaf parsley, finely chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place Brussel sprouts on a baking sheet and drizzle with olive oil. Sprinkle on salt and pepper to taste.

Mix around Brussels sprouts on pan to ensure that they all get nicely coated in the oil.

Bake for 15-20 minutes or until golden brown on at least one side.

Flip sprouts with a spatula a couple of times throughout baking to ensure even crispness.

In meantime while the Brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice.

After 15-20 minutes remove from oven and let cool for 5 minutes before transferring in a plate.

Place ramekin of aïoli on a plate and surround with Brussel sprouts.

If serving as an appetizer, put some toothpicks on the side for easy dipping.