Brussel Sprouts with a Spicy Aioli

Prep Time: 10 mins  | Cook Time:  10 mins | Course: Dinner | Servings: 6

Skillet caramelized brussel sprouts with lemon slices and a generous sprinkle of parmesan cheese dipped in a spicy garlicky aioli. Our friend Chef Jeff introduced us to brussel sprouts. Sadly I’d heard ill reports of them growing up and hadn’t had them until well into adulthood; boy had I been missing out. These are so delicious and I’m loving them with a spicy dipping mayonnaise adapted and inspired by Wyseguide.

2 lbs brussel sprouts, cleaned, trimmed and cut in half

1 Tbsp avocado oil

Salt and pepper, to taste

1 lemon, cut into slices

½ cup parmesan shreds or curls

Add the avocado oil to a cast iron or large heavy skillet on high heat until it is hot. Add brussels (make sure they are well dried) and shake or stir occasionally for a couple of minutes. Brussels will start to caramelize, add seasonings and lemon slices stirring for about 2 more minutes. Remove from heat and place brussels on a serving platter next to the spicy aioli. Top with parmesan and serve warm.

Spicy Aioli:

1 egg

2 tsp dijon mustard

1 tsp lemon zest

1 lemon, juiced

Salt and pepper, to taste

1 clove garlic

Hot sauce such as tapatio or sriracha, a few shakes to taste

1 cup olive oil

Layer in a blender the egg, dijon, lemon zest and juice, salt, pepper, garlic and hot sauce. Blend until the garlic is processed. Remove the middle cap and while the blender is running add the olive oil in a slow dribble at first. Aioli is complete when the mixture is emulsified into a thick mayonnaise. Serve in a ramekin with the hot brussel sprouts.