The thermometer has enjoyed being at the -300 mark for a few days. Since I’m not yet required to spend my week days in an office, I have felt the need to pass the time huddled in my jammies and slippers sipping copious amounts of coffee, tea and soup.
It’s made even worse when I spot Ashe napping outside in the freezing cold. Then I crank up the fire place.
I know she’s a Siberian husky but, really?
Yesterday, after getting extremely bored and probably overly caffeinated, I was really craving solid foods but like, snack food. So I decided to roast some Brussels sprouts and serve them with homemade aioli for dipping.
Because that’s a completely normal reaction, right?
However, these are so freaking delicious, they automatically replace any craving for fries or chips or other bad foods. Plus, the aioli quickly tempers these morsels of goodness from obnoxiously healthy to half guilt-free snacking.
Let’s talk about this aioli. I was torn between three options: make by hand, use the food processor or simply add some garlic and lemon juice to store bought mayo.
If you’re not bored in your pajamas and have people coming over in t-15 minutes, by all means grab the mayo, add some crushed garlic, add some lemon juice and maybe get all fancy with some herbs and stuff. Since I definitely wasn’t in that group, I figured that I should at least make some sort of effort that day.
Again, I was torn between the food processor or simply doing it by hand. Maybe it was the caffeine talking, maybe it was the thought of having to clean the food processor after, but ultimately I decided to make the aioli by hand. Again, I blame the caffeine and lack of fresh air.
I’m 99% sure it took longer for me to make the aioli than it did for the sprouts to roast; I’m also nearly positive it gave me carpal tunnel. So, proceed with that part of the recipe at your own risk.
But by all means, make these sprouts- what a fun little appetizer for your next dinner party. Or you know, when you’re bored in your pajamas at home trying to convince your husky to keep you warm.
Roasted Brussels Sprouts with Aioli Dip
Roasted Brussels Sprouts
1 lb of Brussels sprouts
2-3 Tbsp. Olive Oil
Sea salt + Pepper
1 clove of garlic, mashed into a paste if made by hand, whole clove with food processor
1 large egg yolk
2 tsp lemon juice
1 tsp Dijon mustard
Pinch of salt
½ olive oil
Preheat oven to 400F
Cut off stems and remove 1-2 layers of the outer leaves from the sprouts, then slice in half. In a large bowl, toss sprouts with olive oil and salt and pepper. Spread onto a large baking sheet and place in the middle rack of the oven. Bake for 30-40 minutes shaking once or twice throughout to ensure the sprouts roast evenly. They should be browned and slightly crispy on the outside.
To make the aioli using the food processor or blender, combine egg yolk, mustard, lemon juice, salt and garlic clove and blend until well combined. Reduce to low speed and very slowly add in olive oil, initially one tablespoon at a time to allow the oil to emulsify. Once it starts to thicken, gradually add in your remainder of the olive oil.
To make the aioli by hand, place mixing bowl onto a saucepan on your counter or table top. This will allow you to add in your oil while whisking without the bowl moving. Whisk together egg yolk, mustard, lemon juice, salt and mashed garlic. Once well combine, add in oil one tablespoon at time while whisking constantly. Only add in more oil until the mixture in the bowl has thickened. Warning: this requires a lot of time and patience.
Serve the roasted sprouts with aioli and enjoy!