Crispy Brussel Sprouts with a Garlic Aioli
Brussel sprouts have a really delicious flavor and are almost like a more flavorful mini cabbage. This recipe can be served as an appetizer (think updated artichoke) OR as a vegetable side. You can omit the aioli if serving as a vegetable side or you can offer it separate and your guests can spoon it over the top. I made this with pork chops the other night and my husband freaked out it was so good. He’s so sweet. 🙂
Also, you might be wondering why I’m using canola oil instead of olive oil. The reason is because brussel sprouts have such a unique and bold flavor and I didn’t want it to compete with the olive oil. Canola oil also seems to crisp things up a little better too. I hope you enjoy!
For Brussel Sprouts:
20 Brussel Sprouts cut into wedges
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