Roasted Brussels Sprouts & Homemade Aioli
With Mazola® Canola Oil
SERVING SIZE
4 to 6 Servings
TOTAL TIME
40 Minutes
SKILL LEVEL
Beginner
Ingredients:
- 1 pound Brussels sprouts, trimmed
- Mazola Canola Oil, for drizzling
- Sea salt
- 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- Fresh parsley leaves, for garnish
HOMEMADE AIOLI:
- 1 whole egg
- 3 cloves garlic, crushed
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ cup Mazola Canola Oil
- ¼ cup olive oil
Instructions:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Slice the Brussels sprouts in half and toss them with Mazola Canola Oil and a pinch of sea salt. Spread them on the baking sheet.
- Roast for 20 to 30 minutes, or until tender and golden around the edges.
- Once roasted, toss the Brussels sprouts with lemon juice, zest, grated Parmesan cheese, and fresh thyme. Garnish with parsley leaves.
- In a food processor, blend the egg, garlic, lemon juice, Dijon mustard, and salt until fully combined.
- With the processor running, slowly add the Mazola Canola Oil followed by the olive oil in a thin stream. Continue until the mixture becomes creamy, which should take about 2 to 3 minutes.
- Transfer the aioli to a container and refrigerate for up to one week.
