Roasted Brussels Sprouts with Garlic Aioli
Prep time
Cook time
Total time
Recipe type: Appetizer - Dip
  • For Brussel Sprouts
  • 20 brussels sprouts cut into wedges (About the 1 lb bag )
  • 3-4 tablespoons canola oil
  • salt & pepper
  • For Aioli
  • 6 tablespoons mayonnaise
  • ¼ teaspoon garlic, minced fine
  • 1 teaspoon lemon juice
  • 1 tablespoon flat leaf parsley, chopped fine
  1. Preheat oven to 400 degrees.
  2. Place brussel sprouts on a baking sheet and drizzle with canola oil.
  3. Sprinkle on salt and pepper to taste.
  4. Mix around Brussels sprouts on pan to ensure that they all get nicely coated in the oil.
  5. Bake for 15-20 minutes or until golden brown on at least one side.
  6. Flip sprouts with a spatula a couple of times throughout baking to ensure even crispness.
  7. Watch carefully so they do not burn.
  8. In meantime while the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice.
  9. After 15-20 minutes remove from oven and let cool for 5 minutes before transferring in a plate.
  10. Place ramekin of aioli on a plate and surround with brussel sprouts.
  11. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
Recipe by Cakescottage at