Charred Brussels Sprouts with Lemon Aioli

Charred Brussels Sprouts with Lemon Aioli

High-heat roasting blisters the outer leaves while the centers stay tender and sweet.

Total 40 min Makes 4 servings Calories 260/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

Halved Brussels sprouts roast at high heat until the cut sides blacken and crisp, concentrating their natural sweetness. A bright lemon aioli on the side cuts through the char with garlicky, tangy richness. Serve as a side dish for roasted meats or as a starter with crusty bread for dipping.

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup mayonnaise
  • 2 cloves garlic, finely grated
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt, to taste
  • 2 tablespoons parmesan cheese, finely grated, for garnish

Method

  1. Heat the oven to 450°F and place a rimmed baking sheet inside to preheat for 10 minutes.

  2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

  3. Carefully remove the hot baking sheet and arrange the sprouts cut-side down in a single layer.

  4. Roast until the cut sides are deeply charred and the leaves crisp, 20 to 25 minutes, without flipping.

  5. While the sprouts roast, whisk together the mayonnaise, grated garlic, lemon juice, lemon zest, and a pinch of salt in a small bowl until smooth.

  6. Transfer the charred sprouts to a serving platter and sprinkle with grated parmesan.

  7. Serve immediately with the lemon aioli alongside for dipping.

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    Charred Brussels Sprouts with Lemon Aioli

    Halved Brussels sprouts roast at high heat until the cut sides blacken and crisp, concentrating their natural sweetness. A bright lemon aioli on the side cuts through the char with garlicky, tangy richness. Serve as a side dish for roasted meats or as a starter with crusty bread for dipping.

    40 min 4 servings 260 cal

    Ingredients

    • 1 1/2 pounds Brussels sprouts, trimmed and halved
    • 3 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/2 cup mayonnaise
    • 2 cloves garlic, finely grated
    • 1 tablespoon lemon juice, freshly squeezed
    • 1 teaspoon lemon zest
    • 1/4 teaspoon kosher salt, to taste
    • 2 tablespoons parmesan cheese, finely grated, for garnish

    Method

    1. 1

      Heat the oven to 450°F and place a rimmed baking sheet inside to preheat for 10 minutes.

    2. 2

      In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

    3. 3

      Carefully remove the hot baking sheet and arrange the sprouts cut-side down in a single layer.

    4. 4

      Roast until the cut sides are deeply charred and the leaves crisp, 20 to 25 minutes, without flipping.

    5. 5

      While the sprouts roast, whisk together the mayonnaise, grated garlic, lemon juice, lemon zest, and a pinch of salt in a small bowl until smooth.

    6. 6

      Transfer the charred sprouts to a serving platter and sprinkle with grated parmesan.

    7. 7

      Serve immediately with the lemon aioli alongside for dipping.