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Crispy Brussels Sprouts with Black Garlic Aioli

Crispy Brussels Sprouts with Black Garlic Aioli

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Now that, we are working from home, full-time, I am constantly thinking about quick and easy nibbles for during the day.  I don’t want to spend more than an hour, preparing and eating lunch, when I am busy at my desk.  This recipe for Crispy Brussels Sprouts with Black Garlic Aioli is perfect as we can even nibble at our desks while working.

Crispy Brussels Sprouts with Black Garlic Aioli

We have been in Brussels Sprouts heaven the past couple weeks as OceanMist recently surprised us with a package box full of fresh Brussels Sprouts to work on some new recipes.  Lucky for you this is only one of the new recipes that I will be sharing over the course of the next couple weeks.  I love how quick and easy this recipe comes together to make a light lunch/snack or even a great side dish;  we also enjoyed it with a roasted chicken.

When we were both kids, on separate coasts, we were not fans of the Brussels Sprouts.  We are pretty sure it was because they were boiled or steamed until pasty green.  As adults, we love them!  Not only are sprouts little bites of fun, but they are also very good for us.  Brussels Sprouts are a member of the cruciferous family, and they contain large amounts of antioxidants, vitamin C, and beta-carotene;  they have even been found to help reduce the risk of certain cancers.  The nice thing, they can be found year-round, so eat up!!


Recipe:  Black Garlic Aioli


* you can use regular garlic as well, just reduce to 2 cloves.

3 aged black garlic cloves, finely minced
1 egg yolk
1 1/2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
kosher salt

How To:

Mash together the garlic and a pinch of salt to create a paste.

I use a large knife to do this.

Whisk together the yolk and lemon juice.

Put into a food processor and with it running, slowing drizzle in the olive oil, until all of the oil is incorporated and the mixture is emulsified.

If the mixture starts to break down, stop adding the oil and continue processing until it comes together, then continue adding the oil.

Add the garlic paste and pulse to combine.

If the mixture is too thick, add a couple of drops of water to loosen it up.

** normally I make aioli in a mortar or whisking by hand – when I need it quickly I use the food processor.

Crispy Brussels Sprouts


1 pound of Brussels Sprouts, cut into wedges
2 tablespoons olive oil
kosher salt
fresh cracked black pepper

How To:

Heat oven to 425.

In a mixing bowl add the Brussels Sprouts, oil, salt, and pepper.

Gently mix to coat the sprouts.

Pour the mixture onto a baking sheet.

Slide into the oven.

Bake for 10 minutes.

Stir gently.

Bake for another 10 – 15 minutes until the sprouts start to caramelize and turn crispy.



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Sunday 23rd of February 2020

This look so yummy! I was just gifted with head of black garlic. Can't wait to try it!


Friday 19th of December 2014

Some black garlic found its way into my pantry, and this aioli sounds perfect to serve with my roasted Brussels sprouts this Christmas.

beth @ diets

Wednesday 28th of August 2013

This recipe looks so delicious! I will definitely have to try it. I have been eating healthier for the last 8 months and it feels great. I definitely appreciate food more and i am always looking for new healthy recipes. I believe that slimming down and getting healthy is a lifestyle change and takes some planning and diet tools to help you get there.


Tuesday 20th of March 2012

Brussels sprouts are my favorite veggie, I will definitely have to try this!

Barbra Donachy

Thursday 15th of March 2012

We love Brussels sprouts this way. Thanks for posting the accompanying aioli recipe. We'll try that next time. Greetings from north of the Arctic Circle.