These ROASTED BRUSSELS SPROUTS WITH BLEU CHEESE AND GARLIC AIOLI are about to knock your socks off! They are incredibly easy to make, not to mention absolutely delicious! Perfect as a side to ANY meal.
There is a restaurant down in San Luis Obispo, California that I absolutely love going to every time we visit the area called Sidecar. It’s cute and hip and the food is just marvelous. In fact it was my inspiration for these CRISPY POTATO TACOS so naturally when they threw these Roasted Brussels Sprouts with Bleu Cheese and Garlic Aioli on their menu I had to re-create something similar.
I love going to restaurants for getting ideas for recipes. Especially when it comes to combining different flavors with each other. I try to do my own spin on each recipe though. But getting inspiration from restaurants is where it’s at cause sometimes there are flavor combos that you would never think would work well together. My mind then starts to think about if it would taste good with this veggie, or even with a certain protein. Thank goodness my husband is such a good sport and just listens to me talk about food all the time!
Okay, lets talk cheese….bleu cheese is not my favorite. In fact, I usually say no to the bleu if it is on any dish, anywhere. But I put my big girl pants on and tried it at the restaurant…and it was GOOD. Would you believe it?! But here’s the thing, I don’t want to deter any of you from making this dish if bleu cheese is just not your thing either.
Guess what though, you can omit the cheese completely, or even do a different cheese. Feta or shaved parmesan would be absolutely divine with these roasted brussels sprouts with bleu cheese and garlic aioli! But I hope most of you are like, dude, Jenn, bleu cheese is my jam!
Ingredients
- 1 lb brussels sprouts, halved
- 2 tbsp butter or ghee
- 2 tbsp avocado oil
- 1/2 cup crumbled bleu cheese (feta or shave parmesan works too)
- Drizzle of balsamic vinegar
- pinch of sea salt
- 3 garlic cloves, minced
- 2 tsp lemon juice
- 1/2 cup mayonnaise
- 1/2 tsp dijon mustard
- pinch of sea salt
Instructions
- Preheat your oven to 400 degrees F.
- Place your 2 tablespoons of butter (or ghee) and the avocado oil onto a baking sheet together.
- Put the baking sheet into the oven, just until the butter is melted. About 3 minutes.
- Halve your brussels sprouts while you are waiting.
- Remove the baking sheet once butter has melted and place the halved brussels sprouts onto the baking sheet. Stir with tongs to combine.
- Place into the oven and cook for 20-25 minutes or until the brussels sprouts are golden brown and tender.
- While the veggies are cooking, make your garlic aioli by mixing together all the ingredients into a small dish.
- Remove brussels sprouts from the oven.
- Put a dollop of garlic aioli onto your plate, top with the roasted brussels sprouts, some bleu cheese and a drizzle of balsamic vinegar.
If you omit the cheese and use approved mayo, it will totes be Whole30 or paleo!
Whole30: omit cheese
Paleo: omit cheese
