By Chloe's Roasted Brussels Sprouts | The Jewish Week | Food & Wine

By Chloe's Roasted Brussels Sprouts

Facebook icon
Twitter icon
Digg icon
e-mail icon
By Chloe's Roasted Brussels Sprouts

Roasted Brussels Sprouts. Courtesy of By Chloe

Roasted Brussel Sprouts with garlic and caper aioli from the trendy, NYC vegan joint. 

Servings & Times
Yield:
  • 3-4 servings
Active Time:
  • 30 min
Total Time:
  • 1 hr
Ingredients

Roasted Brussel Sprouts

1 Lbs Brussels Sprouts, cleaned and trimmed, cut in 1/2

1 Tsp Olive Oil

Salt & Pepper As needed

Roasted Garlic and Caper Aioli

*makes 16 1 oz. servings

2 ea Garlic, whole head

1/4 Cup Olive oil

Salt To Taste

Pepper To Taste                               

2 Cups Veganaise

1 tsp Garlic Powder

2 tsp Onion Powder

2 TBS Capers, rinsed and chopped

2 TBS Lemon Juice

1Ž2 cup Parsley Leaves, Chopped

Steps

Roasted Brussels Sprouts

1)      Preheat oven to 375F, high fan.

2)      Toss cut Brussels Sprouts halves, olive oil, salt and pepper together in a bowl. 

3)      Lay Brussels Sprouts on a parchment lined sheet pan and roast for 15 min or until Brussels Sprouts are browned and almost cooked through.

4)      Remove from oven and cool. Reserve for service. 

Roasted Garlic and Caper Aioli

1)      Cut just the top off a head of garlic. Drizzle with a little olive oil, salt and pepper. Wrap in foil and roast at 375F for 40-45 min. Remove from oven and allow to cool.  Squeeze the roasted garlic out of the skin and place in a bowl.

2)      Mash garlic into a paste. Add olive oil, salt and pepper and mash all into the garlic paste. Fold in remaining ingredients. Taste for seasoning and adjust as necessary.