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Roasted Brussels Sprouts & Homemade Aioli

With Mazola® Canola Oil

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4 to 6 Servings

Total Time Icon


40 Minutes

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  • 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


  • 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


  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. 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.
  3. Roast for 20 to 30 minutes, or until tender and golden around the edges.
  4. Once roasted, toss the Brussels sprouts with lemon juice, zest, grated Parmesan cheese, and fresh thyme. Garnish with parsley leaves.
  5. In a food processor, blend the egg, garlic, lemon juice, Dijon mustard, and salt until fully combined.
  6. 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.
  7. Transfer the aioli to a container and refrigerate for up to one week.