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Crispy Brussel Sprouts With Dijon Aioli

Crispy Brussel Sprouts With Dijon Aioli

An appetizer of charred Brussel Sprouts seasoned with bacon bits and drizzled with a zesty garlic aioli.

  • 1 lb. Brussel sprouts, trimmed and cut in half
  • 2 tablespoons butter
  • 1/2 teaspoon freshly ground black pepper
  • sea salt, to taste
  • 2 slices bacon, fried and crumbled
Garlie Aioli
  • 1/4 cup mayonnaise
  • 1/2 tablespoon whole grain Dijon mustard
  • 1/2 teaspoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 pinch salt
  1. Prepare the aioli by combining the mayo, Dijon mustard, lemon juice, and garlic in a small bowl. Add salt to taste and refrigerate.
  2. Rinse Brussel sprouts and pat dry. Trim stems and cut each in half lengthwise.
  3. Place into the basket of a microwave steamer with 2 tablespoons of water. Microwave for 3 minutes. Remove from steamer to stop the cooking.
  4. Melt butter in a cast iron skillet over medium heat. Add freshly ground pepper and stir until just sizzling.
  5. Add Brussels to the skillet in a single layer, cut side down. sprinkle with salt. Cover with a lid and cook for about five minutes. Remove lid and continue cooking for 5 more minutes or until soft and lightly charred on the cut side. Add crumbled bacon and stir.
  6. To serve, drizzle with half the aioli, reserving the rest for extra dipping, if desired.

Recipe adapted from this site