As far as meal prep goes, my lemon-basil aioli is great to make at the beginning of the week and put on anything and everything! I love enhancing regular grilled chicken, dipping turkey meatballs, and dipping roasted veggies (like I did here) in it. These Crispy Brussels Sprouts with Lemon-Basil Aioli are fantastic as an appetizer or side dish!
- 1 lb. brussels sprouts
- 2 tbsp. olive oil
- kosher salt, to taste
- black pepper, to taste
- 2 tbsp. Lemon-Basil Aioli
- Preheat oven to 400.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half, lengthwise. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan (preferably lined with parchment paper) and roast for 25-30 minutes, or until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
- Remove from oven and sprinkle with a little more kosher salt.
- Serve with the aioli for dipping!