FROM 30/10'S KITCHEN...

Crispy Brussels Sprouts

Another Delicious 30/10 Recipe

with Black Gralic Aioli

RECIPE SUMMARY

 

Makes 16 Servings: Each serving counts toward ½ cup Vegetables, ½ tablespoon oil

 

INGREDIENTS

 

 8 cups Brussel Sprouts, trimmed and cut into wedges
 3 Cloves Aged Black Garlic, minced
 1 Egg Yolk
 1½ teaspoons Lemon Juice
 ½ cup Extra Virgin Olive Oil
 Salt & Pepper, to taste

 

DIRECTIONS

 

1

Preheat the oven to 425°F.

2

To make the aioli, use the broad, flat side of a chef’s knife and 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 a food processor.

3

Turn on the food processor and slowly drizzle in ¼ cup of olive oil until all of the oil is incorporated and the mixture is emulsified. If the mixture starts to break down, stop adding oil and process until it comes back 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 thin it. Set aside.

4

In a bowl, combine the Brussel sprouts and remaining ¼ cup of oil; season with salt and pepper, to taste. Gently mix to coat the sprouts and pour onto a baking sheet and transfer to the oven.

5

Bake the Brussel sprouts for 10 minutes and stir gently. Continue to bake until they start to caramelize and turn crispy, about 10 to 15 minutes. Remove from the oven and serve with aioli.

 

Ingredients

 8 cups Brussel Sprouts, trimmed and cut into wedges
 3 Cloves Aged Black Garlic, minced
 1 Egg Yolk
 1½ teaspoons Lemon Juice
 ½ cup Extra Virgin Olive Oil
 Salt & Pepper, to taste

Directions

1

Preheat the oven to 425°F.

2

To make the aioli, use the broad, flat side of a chef’s knife and 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 a food processor.

3

Turn on the food processor and slowly drizzle in ¼ cup of olive oil until all of the oil is incorporated and the mixture is emulsified. If the mixture starts to break down, stop adding oil and process until it comes back 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 thin it. Set aside.

4

In a bowl, combine the Brussel sprouts and remaining ¼ cup of oil; season with salt and pepper, to taste. Gently mix to coat the sprouts and pour onto a baking sheet and transfer to the oven.

5

Bake the Brussel sprouts for 10 minutes and stir gently. Continue to bake until they start to caramelize and turn crispy, about 10 to 15 minutes. Remove from the oven and serve with aioli.

Crispy Brussels Sprouts