Brussels sprouts with garlic aioli

Name: Brussels sprouts with garlic aioli
Prep time: 15 min
Total time: 65 min
Yield: 4
Ingredients: 2 tbsp honey; 1 fresh egg yolks; 2 garlic cloves; 800 g Brussels sprouts; 2 tsp honey mustard; 1 tsp white balsamic vinegar; 1 dl olive oil; 2 tbsp olive oil; ¼ tsp chilli flakes; 1 tsp salt; a little pepper

Aperitif fingerfood winter winter

Total: 1 hr 5 min. | Active: 15 min.

vegetarian, lactose-free, gluten-free, Low Carb

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Ingredients

for 4 person

Aioli
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

Sprouts
800 g	Brussels sprouts
2 tbsp	olive oil
2 tbsp	honey
¾ tsp	salt

How it's done

Aioli

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.

Sprouts

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.

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