Truffle Parmesan Brussels Sprouts with Lemon Garlic Aioli

  • Author: Nina | Tofu Test Kitchen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes


Roasted Brussels sprouts are already good. Then you add truffle oil. And parm. AND aioli! The ultimate flavor combo.



  • 1 lb Brussels sprouts, trimmed and halved
  • 1 tbsp grapeseed oil*
  • 1 1/4 tsp salt
  • ground pepper, to taste
  • 1 1/2 tsp truffle oil 
  • cashew Parmesan cheese, to taste
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1/2 cup Just Mayo, or other vegan mayo
  • 2 tbsp lemon juice


  1. Preheat oven to 425 F.
  2. Evenly coat Brussels sprouts in grapeseed oil and season with 1 tsp salt and pepper (to taste).
  3. Place sprouts cut-side down on a baking sheet. Bake at 425 for 15 minutes, flip, and bake for another 2-5 minutes until they are browned but not burnt.
  4. While the sprouts are baking, prepare the aioli. In a blender or food processor, combine garlic, olive oil, mayo, 1/4 tsp salt, lemon juice, and ground pepper (to taste). Blend until smooth, taste, and adjust seasonings as needed. Set aside in the fridge to chill until ready to serve.
  5. Remove sprouts from oven and mix in truffle olive oil and cashew Parmesan cheese.
  6. Serve warm, with aioli for dipping.


  • Grapeseed oil has a high smoke point, making it ideal for high temperature baking and frying. Vegetable or canola oil can also work, but olive oil will degrade.
  • Just Mayo brand is my all time favorite plant-based mayonnaise. It’s in a lot of grocery stores these days, or you can buy it here on Amazon.