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!

Garlic Aioli

  • 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


  1. Heat the over to 400 degrees
  2. Peel and rinse brussel sprouts and cut in half
  3. Place on a cookie sheet and toss in olive oil, add fresh ground pepper and salt.
  4. Bake for 15-17 minutes or until they’ve reached the desired tenderness.


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