Brussels Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easier cleanup.

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve larger sprouts lengthwise so cut side will sear; leave small ones whole.

Place the prepared Brussels sprouts in a large bowl. Add 2 tbs extra-virgin olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss well to coat evenly.

Spread the sprouts cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until deeply browned on the cut sides and tender when pierced with a fork. If you like them crisper, roast up to 28 minutes.

While the sprouts roast, make the aioli. Finely chop 6 peeled black garlic cloves or mash them into a paste with the side of a knife.

In a small bowl or in a mini food processor/blender, combine the black garlic paste, 1 cup mayonnaise, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper.

Blend or whisk until completely combined and smooth. Taste and adjust seasoning: add more lemon juice for brightness, salt for seasoning, or smoked paprika for smokiness. If the aioli is too thick, thin with 1–2 tbs water or more lemon juice to desired consistency. Chill until ready to use (can be made up to 2 days ahead).

When the Brussels sprouts are done, transfer them to a serving platter. Immediately sprinkle 1 tbs lemon zest over the hot sprouts and toss gently to combine so the zest releases aroma.

Drizzle or dollop the black garlic aioli over the roasted Brussels sprouts. Use about 3–4 tbs of aioli for a light coating or more to taste (reserve extra aioli for serving).

Generously grate 1/2 cup Grana Padano over the warm sprouts so it melts slightly. Sprinkle chopped parsley if using and serve with lemon wedges on the side for an extra squeeze of fresh lemon.

Serve immediately while warm. Leftover aioli can be refrigerated up to 2 days; leftover sprouts are best reheated in a hot oven or skillet to crisp up.