Crispy Brussels Sprouts With Black Garlic Aioli
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 cloves aged black garlic, minced*
  • pinch of kosher salt
  • 1 egg yolk
  • 1 1/2 teaspoon lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 pound brussels sprouts, trimmed and cut into wedges
  • 3 tablespoon olive oil
  • kosher salt and freshly cracked black pepper, to taste
Directions
  1. Using a mortar and pestle or the broad, flat side of a chef’s knife, mash together the garlic and a pinch of salt to create a paste. In a bowl, whisk together the yolk and lemon juice and pour into the bowl of a food processor.
  2. With the food processor 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.
  3. Add the garlic paste and pulse to combine. If the mixture is too thick, add a couple drops of water to loosen it up. Set aside.
  4. Preheat the oven to 425 degrees.
  5. In a bowl, combine the Brussels sprouts and oil. Season with salt and pepper, to taste. Gently mix to coat the sprouts. Pour the mixture onto a baking sheet and transfer to the oven.
  6. Bake for 10 minutes and stir gently. Bake until the sprouts start to caramelize and turn crispy, about 10-15 more minutes. Remove from the oven and serve with the aioli.