Crispy Parmesan Brussel Sprouts with Roasted Garlic Aioli
Brussel sprouts are roasted with a coating of parmesan and panko until crispy. They are served with a tangy and sweet roasted garlic aioli.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 whole heads garlic
- 2 teaspoons olive oil
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- cayenne pepper, (to taste)
- 1 1/2 lbs brussel sprouts, (trimmed and halved)
- 2 tablespoons olive oil
- 2 tablespoons butter, (melted)
- 1/2 teaspoon kosher salt
- freshly ground black pepper, (to taste)
- 1/3 cup shredded parmesan
- 1/4 cup panko breadcrumbs
Instructions
- 1
Preheat oven to 400 degrees. Cut off ends of garlic heads (opposite end of root end) about 1/2 inch and place on a piece of foil.
- 2
Drizzle with olive oil. Wrap up and seal into a packet. Place in oven to roast for 45-60 minutes or until garlic is brown and soft. Set aside to cool.
- 3
Place brussel sprouts in a large bowl then drizzle with olive oil and melted butter. Add salt, pepper, parmesan and panko. Toss to combine.
- 4
Pour onto a large baking sheet and spread out in a single layer. Place in oven and roast for 15-25 minutes or until browned, crispy and tender.
- 5
While brussel sprouts are roasting, make the aioli. Remove garlic cloves by either squeezing or using a small knife to pry out. Place on flat surface and mash using the tines of a fork.
- 6
In a medium-sized bowl, whisk together mayonnaise, lemon juice, Worcestershire, Dijon, and cayenne. Add garlic then stir to combine.
- 7
When brussel sprouts are done, serve immediately with the roasted garlic aioli as a dipping sauce or drizzle.