Description
Roasted Brussels sprouts are already good. Then you add truffle oil. And parm. AND aioli! The ultimate flavor combo.
Scale
Ingredients
- 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
Instructions
- Preheat oven to 425 F.
- Evenly coat Brussels sprouts in grapeseed oil and season with 1 tsp salt and pepper (to taste).
- 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.
- 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.
- Remove sprouts from oven and mix in truffle olive oil and cashew Parmesan cheese.
- Serve warm, with aioli for dipping.
Notes
- 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.