Roasted Brussel Sprouts with aioli
About the Recipe
Waiting in line for food really is the best way to talk with people, and when we have a Bootie and Bossy meet-up next year at Rhinebeck, it will definitely be near the Brussels Sprouts food truck--just a heads up there for you. The Brussels Sprouts line is almost as long as the one for ice cream, proving once again that these are our people.
For the Brussel sprouts:
One pound bag of Brussel sprouts
2 T olive oil
Salt and Pepper to taste
Wash Brussel sprouts and cut in half. Put them in a bowl and drizzle with olive oil. Toss to coat. Pour them on a cookie sheet (use a silpat or parchment paper), sprinkle with salt and pepper. Roast at 475 degrees for 7-8 minutes, flip them and roast for another 7-8 minutes.
For the aioli:
1 garlic clove
1/2-1 t smoked paprika
1 and 1/2-3 T dijon mustard (Bootie likes this one which you can buy at World Market)
1/2 c mayo
4 T olive oil
1 T fresh herbs such as thyme, oregano or parsley
2 t fish sauce (optional)
salt and paper to taste
Whiz the garlic, paprika, mustard, mayo, olive oil, and fish sauce (if you're using it) in the blender. Stir in fresh herbs, salt and pepper. Drizzle over Brussel sprouts.
Sprinkle Brussel sprouts with 1/2 cup grated parmesan.
