This is one of my favorite year round appetizers. It’s easy to do when having friends over for dinner, or as a snack while watching a movie. Popcorn is over-rated, and highly GMOed. Crispy brussels sprouts and garlic aioli for the win. Make sure to sprinkle in your favorite sea salt if using this as your new favorite movie time snack.

Brussels sprouts are so good for you, that there is no shame in the amount of roasted garlic aioli you are about to devour. Brussels sprouts are high in Vitamin C, Vitamin K, Vitamin B6, potassium and phosphorus. They are also high in omega 3 fatty acids. Not to mention their awesome leafy, layered texture. Served with roasted garlic aioli, you can see why this is a favorite snack around our house. 

The palette. Brussels sprouts, lemon, roasted garlic, mayo, salt and pepper.

The palette. Brussels sprouts, lemon, roasted garlic, mayo, salt and pepper.

Roasted Brussels Sprouts with Roasted Garlic Aioli

Serves 2-3

Roasted Brussels Sprouts

  • 2 cups of brussels sprouts, cut in half or quarters.
  • 3 T coconut oil, melted.
  • Salt and Pepper, to taste.

Roasted Garlic Aioli

  • 1/2 cup Mayo (homemade or store bought)
  • 1 bulb of garlic.
  • 1 T olive oil.
  • 1/2 lemon
  • Salt and Pepper, to taste.
  1. Preheat oven to 400. 
  2. Peel outer most layer of garlic. Cut 1/2 inch off the top of the garlic bulb to expose the individual cloves of garlic. Drizzle 1 T of olive oil on garlic bulb. Wrap the bulb in aluminum foil. Bake for 30-35 minutes. 
  3. Once garlic is roasted, remove the cloves. Mash with a fork. Stir in mayo.
  4. Mix in small amount of lemon juice, and salt and pepper to taste.
  5. Use as your favorite dip, or secretly eat with a spoon.
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