Crispy Brussels Sprouts with Dijon Aioli

1 lb. fresh brussels sprouts, halved. or cut into wedges if they are bigger

1–2 T. olive oil

1/4 tsp. garlic powder, optional

salt and pepper to taste

 

1/4 C. mayo, I use avocado oil mayo

2 T. olive oil

1 & 1/2 T. dijon

1 tsp. minced garlic

salt and pepper to taste

1/2 tsp. fresh chopped or dried parsley

 

Preheat the oven to 400 degrees F. Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy and golden enough to your liking! Toss them halfway.  Dip the brussels sprouts in the dipping sauce and enjoy!

 

Aioli: Combine all the aioli ingredients besides the parsley. Mix and chill until the brussels sprouts are ready. Serve aioli in a small dipping bowl and top with fresh or dried parsley.