Roasted Brussels Sprouts on the Stalk makes an impressive but simple side dish for any gathering, and it's paired with a smoky aioli thats so easy and flavorful.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: side dish, vegetables
Servings: 6people
Calories: 107kcal
Ingredients
For the Brussels:
1large stalk of Brussels sprouts
2tablespoonsextra-virgin olive oil
¼teaspoonsalt
¼teaspoonground pepper
For the smoky aioli:
¼cupmayonnaise
1teaspoonsherry vinegar
½teaspoonsmoked paprika
¼teaspoongarlic powder
Instructions
Preheat oven to 425˚ F.
Brush Brussels sprouts with olive oil and generously salt and pepper, turning the stalk over to get all around the stalk.
Transfer stalk to a large rimmed baking sheet. Roast for 20 minutes, turning the stalk over halfway through to get all sides browned.
Meanwhile, combine aioli ingredients in a small bowl. Serve the warm Brussels sprouts with the aioli.
Notes
Notes:
To make it easier to serve the Brussels sprouts, you can take a knife and cut the Brussels sprouts a little bit off the stalk so it's easier to pull off. Reheating:
I highly recommend to eat these Brussels sprouts as soon as they come out of the oven. Brussels sprouts tend to get mushy the longer they sit.