Roasted Brussels Sprouts with Garlic Bacon Aioli

  • Serving Size4

    Ingredients

    For the roasted Brussels Sprouts:

    • 1 lb Brussels Sprouts
    • 2 T approved oil
    • Sea salt and cracked black pepper, to taste

    For the Garlic Bacon Aioli:

    • ⅓ cup Primal Kitchen mayo (OR search database for Paleo Mayo)
    • 2 tsp lemon juice
    • 2 garlic cloves, pressed or minced finely
    • 2 strips of cooked bacon, finely chopped + additional for topping
    • 1 tsp horseradish mustard (optional)
    • 1 tsp fresh thyme, (1/2 tsp dried) + additional for topping

    Directions

    1

    Preheat oven to 350 F.

    2

    Wash and trim ends of Brussels sprouts.

    3

    Slice each Brussels sprout in half (if Brussels are large in size, slice into fourths)

    4

    Place Brussels on a sheet pan. Drizzle with oil, dash with salt and pepper and toss to coat.

    5

    Roast in oven for 30-35 minutes or until lightly browned, tossing about every 10 minutes.

    6

    While the Brussels are roasting, combine the aioli ingredients in a small bowl and mix well. Set aside in refrigerator until ready to serve.

    7

    When Brussels are roasted to perfection, remove from oven and transfer to serving dish. Serve with Garlic Bacon Aioli topped with a few bacon crumbles, fresh thyme and cracked black pepper.

    8

    Serve and Enjoy!

    Recipe adapted from: therealfoodrds.com

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