Roasted Brussels Sprouts with Curry Aioli…SO delish!!
I don’t know about you, but I HATED brussels sprouts when I was growing up. They were up there on my list with beets and tomatoes, all which I LOVE today. The truth is, that sometimes it’s all about the way a food is prepared that makes you a hater or a fan.
Take beets for example, the beets I had as a child were the ones in a jar which taste nothing like their roasted counterpart. It wasn’t until I tasted a roasted beet that I realized how delicious they were. We get tainted by a bad experience from our childhood and we never try that food again. For me, Brussels sprouts got the same bad rap as the beets.
These mini cabbage-like vegetables can be absolutely delicious when prepared properly. In my humble opinion, if you are tasting them for the first time or you’re giving them another chance, roasting is the way to go!! Hands down, not negotiable. First off ,your house will smell WAY better than steaming them, which produces a horrible sulfurous odor. Roasting also gives them a completely different flavor and texture.
And now the quick and easy curry aioli. Friends, it’s SO good, I promise. I had curry haters even loving it and with only 4 ingredients, you can’t go wrong. If you absolutely hate curry and aren’t willing to go there, you can leave it out and just enjoy a simpler garlic aioli. By the way, aioli is simply just an elaborately seasoned mayo. It’s delicious as a dip and used as a spread on your sandwiches will make them next level!
This recipe is great served as an appetizer or a delicious side dish. If you opt out of the curry aioli, just a little drizzle of balsamic glaze on these are a simple and yummy way to enjoy this recipe.Print
Roasted Brussels Sprouts with Curry Aioli
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
These roasted brussels sprouts with curry aioli are a great appetizer or side dish with just a few ingredients.
Roasted Brussels Sprouts Ingredients:
- 1 lb. of Brussels Sprouts (halved)
- Salt and Pepper
- Olive Oil
- ½ T. Lemon Juice
- ½ C. Mayo (I love Just Mayo)
- 1 Clove of Garlic (minced)
- ¾ t. Curry Powder
To Make Brussels Sprouts:
- Preheat oven to 400 degrees.
- Add Brussels sprouts to a baking sheet.
- Toss with olive oil until well coated.
- Sprinkle with salt and pepper.
- Roast for 15 minutes.
- Remove from oven and stir a couple times.
- Return to oven to roast for 15 minutes or until lightly browned.
To Make Aioli:
- Place all ingredients in a high speed blender and blend until smooth and creamy.
So glad you are enjoying the recipe. Yes! the sauce…so yummy. You could also use it on a quinoa bowl as a drizzle or a dip for sweet potato fries.