If I told my teenage self that brussel sprouts would one day be my favorite veggie I would have died laughing… or dry heaving. I wouldn’t touch those little green nuggets with a ten foot pole as a kid. I remember my grandmother bribing me to eat just one. Now I craaaaave them! Funny how our taste buds mature isn’t it? Now I crave those foods that fuel my body rather than those that sabotage it. I’m still working on this with my own kids. They eat pretty darn good but green veggies are always a nose turner. I needed something to trick them into loving them. Behold lemon-garlic aioli sauce. I swear you could dip mud pies into this goodness and they would taste divine! This is the ONLY way I can get my kids to try new veggies. It’s magic I tell you! Tonight we Traegered New York strip steaks, baby yellow potatoes and brussels and dipped it all in magic sauce. So much goodness. There’s something rewarding about watching your kids and hubby fight over the last few brussel sprouts with a fork!
Roasted Brussels with Lemon-Garlic Aioli
- 1 cup Primal Kitchen mayo
- 4 garlic cloves crushed
- juice of one lemon
- zest of one lemon
- 24 ounces brussels ends and loose leaves removed, halved or quartered
- drizzle of avocado oil
- 21 seasoning salute
- salt and pepper to taste
Pre-heat Traeger or oven to 425 degrees.
Toss brussel sprouts in olive oil and season with 21 seasoning salute and salt & pepper to taste.
Lay evenly on a parchment lined baking sheet and cook for 20 minutes, stirring half way.
Meanwhile mix mayo, garlic, lemon juice and zest together and allow to sit. Chill until ready to serve.
Dip sprouts into aioli and devour!