Brussels Sprouts on Stalk with Smoky Aioli
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.
Servings: 6 people
Calories: 107kcal
Ingredients
For the Brussels:
- 1 large stalk of Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
For the smoky aioli:
- ¼ cup mayonnaise
- 1 teaspoon sherry vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 425Ëš 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.
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.
Nutrition
Serving: 6sprouts | Calories: 107kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 157mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg