For the sprouts:
20 Brussel Sprouts cut into wedges
Canola Oil
Salt & Pepper
For the Aioli:
6 Tbsp. mayonnaise
1/4 tsp. garlic minced fine
1 tsp. lemon juice
1 Tbsp. flat leaf parsley chopped fine
For Brussel Sprouts:
Place brussel sprouts on a baking sheet and drizzle with canola oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
For Aioli:
1. Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin. Place ramekin of aioli on a plate and surround with brussel sprouts.
Recipe adapted from Anna Costa Food