Prepare to transform the often-misunderstood brussel sprout into a culinary masterpiece that will revolutionize your side dish game! This Rosemary Roasted Brussel Sprouts with Garlic Aioli recipe is not just another vegetable dish – it's a flavor explosion that will have your family and friends wondering how you became a kitchen wizard overnight. Imagine golden, crispy edges, a fragrant rosemary aroma, and a creamy garlic aioli that makes these little green gems absolutely irresistible.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb brussel sprouts, halved
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Prepare the brussels sprouts by washing them thoroughly under cold water, then pat dry with paper towels. Trim off the stem ends and slice each sprout in half lengthwise, ensuring they are uniform in size for even cooking.
- In a large mixing bowl, toss the halved brussels sprouts with olive oil, chopped fresh rosemary, salt, and freshly ground black pepper. Ensure each sprout is evenly coated with the seasoning.
- Spread the seasoned brussels sprouts cut-side down on a large rimmed baking sheet, arranging them in a single layer without overcrowding to promote proper caramelization.
- Roast in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through cooking to ensure even browning. The sprouts should be golden brown and crispy on the edges when done.
- While the brussels sprouts are roasting, prepare the garlic aioli by combining mayonnaise and finely minced garlic in a small bowl. Mix thoroughly and set aside.
- Once roasted, remove the brussels sprouts from the oven and let them rest for 2-3 minutes to cool slightly.
- Transfer the roasted brussels sprouts to a serving platter and serve immediately with the garlic aioli on the side for dipping.
Tips
- Size Matters: Ensure all brussel sprouts are cut to a similar size for even roasting. This guarantees each piece gets that perfect crispy exterior.
- Don't Overcrowd: Give your sprouts breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing that desirable caramelization.
- Cut-Side Down: Always place the cut side of the brussel sprouts facing down on the baking sheet. This creates a beautiful golden-brown crust that adds incredible flavor and texture.
- Fresh is Best: Use fresh rosemary if possible. The difference in flavor between fresh and dried herbs is remarkable and will elevate your dish.
- Aioli Hack: For an extra flavor boost, let the minced garlic sit in the mayonnaise for 10-15 minutes before serving to allow the flavors to meld together.
- Serving Tip: Serve immediately after roasting to maintain the crispy texture. These brussel sprouts are at their absolute best when they're fresh out of the oven!
Nutrition Facts
Calories: 165kcal
Carbohydrates: 8g
Protein: 3g
Fat: 14g
Saturated Fat: g
Cholesterol: 10mg
