Brussel sprouts have pretty much had their day in my opinion, but this simple Thanksgiving side never quite fell off our menus. Crispy, silky, and bright, you can make this dish ahead of time and drizzle with aioli before you serve to make the perfect Thanksgiving vegetable.
Preheat your oven to 375º.
Wash and cut the Brussels sprouts in half and spread out on a baking tray.
Drizzle the avocado oil over the Brussels sprouts, and add a pinch of salt and pepper. Toss the sprouts to coat.
Roast for 20 minutes or until they begin to brown.
While the Brussels sprouts roast, set a heavy bottomed pan over medium heat and brown your bacon.
Mince the garlic and give your dried rosemary a quick mince.
Combine the mayonnaise, juice of half a lemon, garlic, dijon, paprika, and rosemary.
Remove the bacon once fully browned and chop for as large or small of bacon bits as you prefer.
When the Brussels sprouts are done, allow to cool slightly on the baking tray and release any moisture.
Plate your sprouts, drizzle with aioli, and top with bacon bits.
Ingredients
1lb Brussels sprouts
1/4 pound bacon
2 tablespoon avocado oil
1/2 lemon
1/3 cup mayonnaise
2 cloves garlic, minced
1 teaspoon dijon
1 teaspoon smoked paprika
1/4 teaspoon rosemary
salt
pepper
