Our vegetarian challenge continues with the one and only…brussel sprouts! (Which the boy loves and I hate.) CONFESSION I haven’t had them in probably 6 years…either way.
I’m a grown ass woman so it was time to try again. Plus anything with aioli is good in my books.
Here’s the recipe!
- 3 cloves garlic
- 1 tbsp lemon juice
- 1/2 cup low fat mayo
- fresh pepper to taste
Instructions: I put it all into a bowl and used my immersion blender to blend it together until smooth. DONE! Seriously it’s that simple.
Roasted Brussel Sprouts
- Brussel Sprouts
- Olive Oil
- Salt and pepper
- Heat the over to 400 degrees
- Peel and rinse brussel sprouts and cut in half
- Place on a cookie sheet and toss in olive oil, add fresh ground pepper and salt.
- Bake for 15-17 minutes or until they’ve reached the desired tenderness.