Ingredients:
24 small Brussel Sprouts, quartered
For the Aioli:
2 medium garlic cloves
1 teaspoon Dijon mustard
1 large egg
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
1 pinch of salt
Preparation
Preheat oven to 4oo F.
Place Brussels sprouts in a plastic bag or bowl and drizzle a small amount of olive oil over the top.
Crack some fresh salt and pepper to taste and toss the Brussels sprouts to ensure they are evenly coated.
Place on a baking sheet. Bake for 15 to 20 minutes or until golden brown on at least on one side.
Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process for about 20 seconds until evenly combined.
With the food processor running on low speed slowly add the olive oil. Then add the vegetable oil until completely combined.
Add the lemon juice, salt and pepper to taste and whisk carefully until thoroughly mixed.
Refrigerate for at least 30 minutes before using
