Oh, brussels sprouts, how I adore thee. It seems every time I'm out to eat & brussels are on the menu, I just have to have them. HAVE. TO. However, I've yet to master making them at home. Sure, they taste pretty good, but I haven't really had that OH. HELL. YES. moment...until now. These were SO easy to make & required very little prep/work, my favorite combination! Well, my favorite combination that doesn't involve the crock pot that is. Anyways, we ate these two nights in a row & even on night two, they were still pretty good albeit I burned them a little, but what else is new. I would definitely make them again as a side or even as an appetizer. Thank you Costa Kitchen for this new staple recipe!
Serves: 4-6 (with generous portions)
Cook time according to me: 25 mins
How difficult were these for me? Easy!
20 Brussel Sprouts cut into wedges
Olive oil
Salt & Pepper to taste
6 tbsp light mayo
1/4 tsp minced garlic
1 tsp lemon juice
1 tbsp parsley, chopped
Preheat oven to 400 degrees.
Spread out chopped sprouts on baking sheet
Sprinkle with olive oil, salt & pepper. Give the sprouts a good mix so they are coated evenly.
You could also do this in a bowl, but I was trying to save on the dishes.
Bake sprouts for approx. 15 mins until the edges are browned.
While sprouts are cooking, in a small bowl mix mayo, garlic, lemon juice & parsley. Fridge until sprouts are ready.
Once sprouts are cooked, remove from baking pan & serve!
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