Roasted Brussels Sprouts With Garlic Bacon Aioli Food

ROASTED BRUSSELS SPROUTS WITH GARLIC BACON AIOLI

Roasted Brussels Sprouts with Garlic Bacon Aioli image

Want to serve a veggie appetizer or side dish that everyone will eat and love? This is it! Easy Roasted Brussels sprouts get perfectly browned and crisp in the oven while you quickly stir together the delicious Garlic Bacon Aioli sauce. This roasted veggie dish is gluten-free, Paleo, and Whole30 friendly, and nutritious for all.

Provided by The Real Food Dietitians

Time 45m

Number Of Ingredients 9

Ingredients

2 lbs fresh Brussels sprouts, ends trimmed and halved
2 tablespoons olive oil or avocado oil
Sea salt and black pepper
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
2 small garlic cloves, smashed or finely minced
2 strips bacon, cooked until crispy, finely chopped
1 teaspoon Dijon mustard (optional)
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)

Steps:

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
Wash the Brussels sprouts and trim off the ends. Slice each Brussels sprout in half (if Brussels are large, then slice them into quarters).
Spread out the Brussels on the prepared sheet pan. Drizzle with oil, salt, and pepper; toss to coat.
Roast Brussels sprouts in the oven for 30-35 minutes or until browned, stirring halfway through.
Meanwhile, in a small bowl, mix together the bacon aioli ingredients. Refrigerate the bacon aioli until ready to serve.
When the Brussels are done roasting, remove from oven and transfer to serving dish. Serve with Garlic Bacon Aioli. If desired, garnish aioli with a few bacon crumbles and fresh thyme leaves.
If serving as an appetizer, serve with toothpicks.

Nutrition Facts : ServingSize 1/10th of recipe with sauce, Calories 103 calories, Sugar 2 g, Sodium 126 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 3 g, Protein 4 g, Cholesterol 4 mg

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC

Oven-Roasted Brussels Sprouts with Garlic image

This is a very easy and yummy way to eat Brussels sprouts.

Provided by Pam Heller Griffith

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

6 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved lengthwise
6 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon balsamic vinegar

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

Nutrition Facts : Calories 237 calories, Carbohydrate 12.2 g, Fat 20.6 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 69.3 mg, Sugar 3.1 g

ROASTED BRUSSELS SPROUTS WITH BACON

Roasted Brussels Sprouts with Bacon image

Roasted Brussels sprouts with bacon from KS.

Provided by g'ma

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound Brussels sprouts, trimmed
6 slices bacon, cut into 1/2-inch pieces
1 medium red onion, diced
1 teaspoon extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon sea salt
¼ cup pine nuts

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
Remove from the oven. Toss with pine nuts and serve.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 14.5 g, Cholesterol 15.1 mg, Fat 11.6 g, Fiber 5.3 g, Protein 11.4 g, SaturatedFat 2.8 g, Sodium 567.6 mg, Sugar 4 g

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI

Roasted Brussels Sprouts with Sriracha Aioli image

This Sriracha Brussels sprouts recipe constantly surprises you-it's crispy, easy to eat and totally sharable, yet it's a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. -Molly Winsten, Brookline, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 to 4 teaspoons Sriracha chili sauce, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup mayonnaise
2 teaspoons lime juice
1 tablespoon lemon juice

Steps:

Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes., Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.

Nutrition Facts : Calories 146 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

CRISPY BRUSSELS SPROUTS WITH GARLIC AIOLI

Crispy Brussels Sprouts With Garlic Aioli image

My family loves brussels sprouts...always looking for new ways to prepare them. You can also parboil the brussel sprouts for about 4 minutes before slicing them for a more tender result. I make the sauce with low fat mayo and it is to die for delicious!

Provided by Cook4_6

Categories Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

20 Brussels sprouts, cut into wedges
3 -4 tablespoons olive oil
salt & pepper
6 tablespoons mayonnaise
1/4 teaspoon garlic, minced fine
1 teaspoon lemon juice
1 tablespoon flat leaf parsley, chopped fine

Steps:

For Brussel Sprouts:.
Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
For Aioli:.
Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI

Roasted Brussels Sprouts With Sriracha Aioli image

Often the simplest things in life bring us the most joy. This may be one of them. Easy and delicious! I just love Brussels sprouts and this is a nice and spicy way to serve them. From the Authentic Suburban Goumet.

Provided by Sharon123

Categories Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb Brussels sprout, trim ends only and leave whole (sometimes I half them just to get more coating!)
olive oil
salt and pepper
4 tablespoons mayonnaise
1 -2 tablespoon sriracha sauce (add more or less depending how hot you like it)

Steps:

Preheat oven to 350.
In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.
Sriracha Aioli:.
Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.

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