Roasted Brussel Sprouts with Sriracha Aioli

Have you ever eaten brussel sprouts?  I know right…little green vegetable balls. ? Ha!   They are actually quite delicious when roasted.   As a child (and like my children) I would have turned my nose up at brussel sprouts, but with age I have become much more refined ? and enjoy a delicious side of simple roasted brussel sprouts.   Brussel sprouts are rich in nutrients and low in fat and calories.    An excellent choice to round out a meal.

This roasted brussel sprouts recipe  is delicous to eat alone, drizzled with some basalmic vinegar after removed from the oven or my favorite is to dip them into a homemade Sriracha Aioli (that’s fancy for spicy mayo).

Sriracha Aioli: mix three ingredients below and enjoy

1/2 cup mayo

1 Tbs Sriracha hot sauce

1/2 squeezed lime juice

However you decide to eat them, give these autumn vegetables a try.   You’ll enjoy them!


Roasted Brussel Sprouts
Author: 
Recipe type: Side/vegetable
 
Ingredients
  • 1.5 pounds brussel sprouts, trim ends and remove any yellow or loose leaves
  • 3 Tbs extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil and set aside
  2. Place olive oil, salt and pepper in a large bowl and mix. Pour in trimmed brussel sprouts and mix well until evenly coated.
  3. Pour onto baking sheet and roast in oven for 35 to 40 minutes shaking pan every 5 to 7 minutes for even browning. You want brussel sprouts to be browned and even blackened a little.
  4. Remove and serve immediately plain or with dipping sauce

 

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One Comment

  1. This looks delicious! I used to think I didn’t like green beans. Then I watched Rachel Ray on her show mix butter, seasoning, and roasted almonds with cooked green beans and now they’re a favorite of mine! This recipe reminds me of that…when prepared the right way it’s delicious!

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