Brussels sprouts with garlic aioli

Brussels sprouts with garlic aioli

Total: 1 hr 5 min. | Active: 15 min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / person: 435 kcal
, Fat: 30 g
, Carbohydrate: 27 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 fresh egg yolk
2 tsp honey mustard
1 tsp white balsamic vinegar
2 garlic cloves, squeezed
¼ tsp chilli flakes
1 dl olive oil
¼ tsp salt
a little pepper


800 g Brussels sprouts
2 tbsp olive oil
2 tbsp honey
¾ tsp salt
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How it's done

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Puree the egg yolk, mustard, balsamic, garlic and chilli flakes in a blender. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a thick aioli, season.


Mix the sprouts, oil, honey and salt on a baking tray lined with baking paper.

To roast

Approx. 50 mins. in the centre of an oven preheated to 220°C.

To serve

Transfer the sprouts to a platter. Serve with the aioli.

Good to know
Serve with: Serve with precooked, crispy fried rice with chilli and fleur de sel.

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