Brussels sprouts bacon aioli
I don’t only make sweets at Christmas! I also love to entertain! Oftentimes (just not this year), I have an open house party with finger foods. These Brussels sprouts are delicious as a finger food with an aioli dip, but can also be the best side dish for a meal! Try them once and you’ll be making them forever!
INGREDIENTS
For the Brussels sprouts:
-2 lb Brussels sprouts, freshly rinsed
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 lb thick-cut bacon
For the aioli:
– 1 egg
– 2 tsp Dijon mustard
– 2 tsp lemon zest
– 1 tbsp lemon juice
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic
– 1 cup grapeseed or other neutral flavor oil
INSTRUCTIONS
For the Brussels sprouts:
Preheat oven to 425°F.
Trim the stem of each Brussels sprout and cut in half if larger than 1/2 inch diameter. Drizzle trimmed and cut sprouts with oil and sprinkle with salt and pepper. Toss to coat and pour onto a baking sheet in an even layer. Roast in the preheated oven until tender-crisp, 12-15 minutes. A knife inserted will meet a little resistance. Remove from the oven.
While roasting, cook bacon in a large skillet over medium-high heat. Transfer cooked bacon to a towel-lined pan. When all bacon is cooked, leave bacon grease in skillet and remove from heat if the Brussels have not finished roasting.
Transfer half of the roasted Brussels sprouts to the hot skillet. Fry the sprouts until crispy and browned, 3-5 minutes. Transfer to a towel-lined tray and continue frying the second batch of sprouts. If skillet seems dry, add 2 tablespoons of neutral oil. Finish frying sprouts and transfer to a serving plate.
For the aioli:
In a large measuring glass, combine the egg, mustard, lemon zest, lemon juice, salt, pepper, and garlic cloves.
Using an immersion blender, food processor, or standard blender, blend the ingredients until combined.
With blender running, slowly pour in oil until the consistency is thick and white, 1-2 minutes.
Taste for seasonings and set aside in refrigerator until ready to use.
