A bowl full of perfectly caramelized brussels sprouts combined with crispy bacon and garlicky aioli is what I imagine heaven to be like…or so I can only hope.

roasted brussels sprouts with bacon, top view

Roasted Brussels + Bacon + Garlic Aioli 

For Brussels:

1 pound brussels sprouts

2 tablespoons olive oil

Salt + cracked black pepper

3 strips crispy cooked bacon

For Aioli:

1/3 cup mayonnaise

2 teaspoons fresh lemon juice

2 small garlic cloves, minced

1 teaspoon paprika

Preheat oven to 350 degrees. Wash and trim ends. Halve (or quarter if large) brussels sprouts.

Arrange sprouts onto a cookie sheets and drizzle with olive oil, salt and pepper. Toss to coat evenly.

Roast in oven for about 30-35 minutes or until browned evenly. Cook bacon on stove top while sprouts are roasting. Once you have them cooked crispy and to your liking, about 12-14 minutes. Set aside.

Let’s move on to the aioli. In a small bowl whisk together all of the ingredients and set aside.

Remove sprouts from the oven and place in a serving dish of your choice. Drizzle with the aioli and top with crumbled, crispy bacon and cracked black pepper.


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