Garlic Butter Brussel Sprouts
Joy Johnson, Dakota County Master Gardener
It’s March and this month green vegetables may be top of mind (thanks to Saint Patrick, I’m sure). Garden seeds are sprouting under their grow lights and we are excited for warmer days to come when they’ve grown large enough to transplant outside into our gardens. In the meantime, here is a recipe for one green vegetable – brussels sprouts. According to the author, Joy Johnson, even the pickiest of brussels sprouts eaters will love this recipe!
For this month’s recipe, I’ll admit I used store bought brussels sprouts. I have grown them in my garden, but I have not had any last in cool storage until March. I’ve never tried to freeze them and would welcome any tips on doing that in case I have a bumper crop this year. Usually, we gobble them up fresh from the garden in late fall. This recipe will tickle your taste buds with it’s spicey, smokey flavors that are cooled with a lemon Aioli sauce to drizzle on just before eating.
Garlic Butter Brussels Sprouts
Ingredients:
1 lb. Brussels sprouts, trimmed and halved
3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh thyme, or 1 teaspoon dried
Pinch of crushed red pepper flakes
4 slices bacon, cut into 2-inch pieces
2 Tablespoons salted butter, melted
2 garlic cloves, finely chopped or grated
A couple sprigs of fresh thyme for garnish
A couple of lemon wedges
Process:
Preheat the oven to 425 degrees with a rack positioned in the lower third of the oven.
In a gallon plastic food storage bag, gently shake together the Brussels sprouts, olive oil, thyme and red pepper flakes.
Arrange the Brussels sprouts cut side down on a rimmed baking sheet.
Lay the bacon pieces over the sprouts.
Roast until the sprouts are deeply browned and the bacon is crisp, 20 – 25 minutes.
In a small bowl, stir together the melted butter and the garlic. Remove the sprouts from the oven and pour the butter mixture over them.
Return the sprouts to the oven and roast until crispy, 10 minutes.
Smokey Lemon Aioli
Ingredients:
½ cup mayonnaise
2 Tablespoons lemon juice
1 garlic clove, finely chopped or grated
½ to 1 teaspoon ground cayenne pepper
½ teaspoon smoked paprika
Salt
Process:
In a small bowl stir together the mayonnaise, lemon juice, garlic, cayenne and paprika. Taste and add salt as needed.
Pile the Brussels sprouts onto a serving plate, sprinkle with the sprigs of fresh thyme, and squeeze the lemon wedges over them.
Serve with the bowl of aioli for dipping or drizzle it over them.
Photo Credit: Joy Johnson (1,3), foto.wuestenigel.com (2)