Crispy Brussels Recipe
pimentón aioli, grana padano, meyer lemon relish
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Ingredients
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Brussels Sprouts
Pimentón Aioli
Meyer Lemon Relish
Garnish
Method
Brussels Sprouts Preparation
- 1
Prepare and Roast Brussels Sprouts
Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and cut them in half. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until well coated. Spread them out on a baking sheet in a single layer.
- 2
Roast Brussels Sprouts
Roast in the preheated oven for about 20-25 minutes, or until they are crispy and golden brown, stirring halfway through for even cooking.
Pimentón Aioli Preparation
- 3
Make the Aioli
In a mixing bowl, combine mayonnaise, pimentón, minced garlic, and lemon juice. Mix well until all ingredients are fully integrated. Adjust seasoning with salt if needed.
Meyer Lemon Relish Preparation
- 4
Prepare the Relish
In a small bowl, combine the zest and juice of Meyer lemons, honey, chopped parsley, and salt. Mix thoroughly and set aside to let the flavors meld.
Serving
- 5
Serve the Dish
Once the Brussels sprouts are roasted, remove them from the oven and transfer to a serving platter. Drizzle the pimentón aioli over the Brussels sprouts, sprinkle with grated Grana Padano cheese, and top with Meyer lemon relish. Serve immediately.