Crispy Brussels Sprouts with Spicy Aioli – Inspired by 2SP (Paleo, with Vegan option!)
Quick recipe share with y’all!
Pretty much every time I go out with my friends, we are looking for Brussels Sprouts on the menu (note to any restaurant owners/staff reading this… the people have spoken, and we
want NEED Brussels Sprouts…). I decided I wanted to try and make my own copycat rendition of a personal favorite menu item on a local restaurant menu, Two Stones Pub.
Let me prepare you for what this is like. The brussies come out crispaaay, the sauce is saaawsie, and to negate all healthy aspects of this, I like to stay hydrated with a nice Lot #3 by Evolution Brewing, or perhaps a 2SP Bellcracker DIPA. It’s a delightful time, really. It’s how I keep balance when I’m running, working, doing yoga, wrangling dogs, horses, credit card portfolios, food blogging, meal prepping, etc. The thing I like most about this, is that yes, it is actually paleo if you source your ingredients right.
Enjoy! If you make this, let me know how you like it.
Crispy Brussels Sprouts with Spicy Aioli – Inspired by 2SP (Paleo with vegan option!)
Prep time: 10 min
Cook time: 30 min
For the Brussels:
- 1 bag of fresh brussels sprouts (I like the 10oz bag of organic brussels from Wegmans)
- 1 1/2 tbsp of your preferred cooking oil – I like avocado oil
- 1 tsp sesame oil
- 1-2 cloves of fresh garlic, finely minced or pressed
- 1 tsp ground sea salt
- ½ tsp black pepper
- 1 tsp Japanese 7 Spice seasoning (if not available, sub crushed red pepper, a dash of sesame seeds and a pinch of ground ginger. Make some extra to save it!)
- 1 tsp coconut aminos or tamari/soy sauce
For the sauce:
- ½ cup paleo-friendly (or vegan-friendly!) mayo
- Sea salt, to taste (I used literally a pinch)
- 1 dash of tamari/soy sauce
- 1 large squirt (lol) of sriracha around a tsp, plus more if desired
- small dash of worcestershire sauce
- 2-3 stalks scallions, sliced on a bias, for garnish
- Preheat your oven to 350 degrees F.
- First, wash and trim the stems off of your brussels sprouts. Cut some in half, some in quarters, saving any small leaves that fall off. I even break some up so they aren’t as chunky.
- Add your cut brussels sprouts to a large bowl. Toss with olive oil and all other brussels ingredients, ensuring they are coated generously. If needed, add more oil.
- On a parchment-lined baking sheet, spread your brussels evenly in a single layer. Bake for 25-30 min, until the larger pieces are cooked thoroughly. **Note – check the brussels frequently – if the thinner leaves start to burn, remove those from the heat and set them side on a plate to prevent further cooking. Since they don’t retain really any heat anyway, I just throw these back onto the dish upon serving.
- While the larger brussels are still cooking, mix together your sauce ingredients in a small mixing bowl. Adjust flavors to preference.
- Once all the brussels are tender and crisp on the edges, remove from oven. Add a layer of mayo and spread on your serving plate. Arrange your brussels across your sriracha mayo and if desired, drizzle with any remaining sauce. Garnish with your scallions. Serve immediately.