Crispy Parm Brussels Sprouts with Roasted Garlic Aioli

Name: How to cook Crispy Parm Brussels Sprouts with Roasted Garlic Aioli - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Maggie Conlon Martin

Crispy Parm Brussels Sprouts with Roasted Garlic Aioli

These can be served hors d'oeuvres on cocktail skewers, a side dish or, how I enjoy them, an entire meal. As a child, I hated brussels sprouts. My aunt, who was helping raise us after mom died, boiled them and served. It's a wonder I gave them another try as an adult when I discovered good ways to cook them. And this is one of those good ways. They're now one of my favorite vegetables.

Ingredient

Food ration :

6 servings

whole heads garlic

2 T.

olive oil

3/4 cup

mayonnaise

1 T.

fresh lemon juice

2 tsp.

Worcestershire sauce

1 tsp.

Dijon mustard

1 1/2

lbs. brussels sprouts, trimmed and halved

2 T.

butter, melted

1/2 tsp.

kosher salt

1/3 cup

shredded parmesan

1/4 cup

panko breadcrumbs

Cooking instructions

* Step 1

Preheat oven or air fryer to 400°F. Cut off the top of the garlic heads and place on a piece of foil. Drizzle with olive oil. Wrap up and seal the foil. Roast for 45-60 minutes or until garlic is brown and soft. Set aside to cool. If using an air fryer, I recommend checking after 30-35 minutes so you don't end up with burnt garlic like I did my first try. Oops! Second batch lovely at 35 minutes.

* Step 2

Place brussels sprouts in a large bowl and toss with the olive oil and melted butter. Add salt, pepper, parmesan, and panko and toss to coat.

* Step 3

Pour onto a large baking sheet and spread into a single layer. Place in 400°F oven and roast for 20-25 minutes or until browned, crispy, and tender.

* Step 4

While they are roasting, make the aioli. Remove roasted garlic cloves by squeezing or using a small knife to pop out. Place them on a plate or cutting board and mash with a fork.