TasteToronto | The Ace’s Brussels Sprouts with Lemon Aioli and Red Wine Vinaigrette

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The Ace’s Brussels Sprouts with Lemon Aioli and Red Wine Vinaigrette

Easy

The Ace’s Brussels Sprouts with Lemon Aioli and Red Wine Vinaigrette

from The Ace

Robin Winship

Robin Winship

The Ace’s Brussels Sprouts with Lemon Aioli and Red Wine Vinaigrette

Yields:

2 Servings

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

Method

Brussels Sprouts 6 Steps

  • Step 1

    Preheat your oven to 400 degrees Fahrenheit.

  • Step 2

    Rinse the Brussel sprouts, peel off any loose or undesirable leaves, cut the stem ends off each sprout (where you can tell they were cut from the stalk) and cut the sprouts in half from stem end to top.

  • Step 3

    Add the sprouts to a large bowl, pour in a liberal amount of olive oil and season with salt and pepper. Toss the sprouts until evenly coated.

  • Step 4

    Lay sprouts out on a baking sheet (parchment paper will help with cleanup afterward). Space them out evenly. Put the baking sheet on the centre rack of your oven.

  • Step 5

    Roast for about 40 minutes or until they begin to caramelize, flipping them (as best you can) about halfway through. Meanwhile, make the dipping sauces to accompany your sprouts.

  • Step 6

    Serve alone or with dipping sauces.

Lemon Aioli 3 Steps

  • Step 1

    In a food processor, add garlic, lemon juice, lemon zest, Dijon mustard and egg yolk.

  • Step 2

    While blending ingredients, add oil very slowly so that it emulsifies into an aioli.

  • Step 3

    When desired consistency is reached, taste and adjust seasoning. If too thick add a teaspoon of water until desired consistency.

Red Wine Vinaigrette 3 Steps

  • Step 1

    In a food processor, add shallot, oregano, Dijon, honey and vinegar.

  • Step 2

    While blending ingredients, add oil slowly so that it emulsifies.

  • Step 3

    When desired consistency is reached, taste and adjust seasoning.

Tags:

Cooking At Home

Toronto Recipes

Deep Fried Brussel Sprouts

The Ace

Easy

The Ace’s Brussels Sprouts with Lemon Aioli and Red Wine Vinaigrette

from The Ace

Robin Winship

Robin Winship

The Ace’s Brussels Sprouts with Lemon Aioli and Red Wine Vinaigrette

Yields:

2 Servings

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

Ingredients

Brussels Sprouts

  • Fresh Brussel sprouts (you’ll need a little more than a 1/3 of a pound, about 6oz, per person).

  • Olive oil 

  • Salt and pepper

Lemon Aioli

  • 1 large egg yolk

  • 1/4 tbsp dijon mustard

  • 1/2 clove of garlic

  • Juice of 1 lemon

  • Zest of 1/2 a lemon

  • 250 mL (1 cup) canola or vegetable oil

  • Salt, to taste 

Red Wine Vinaigrette

  • 1/2 shallot, finely diced

  • 1/2 tbsp oregano

  • 1/2 tbsp Dijon mustard 

  • 1/2 tbsp honey

  • 1/3 cup red wine vinegar 

  • 250 mL (1 cup) canola or vegetable oil 

  • Salt and pepper, to taste

Send list of ingredients to myself

Method

Brussels Sprouts 6 Steps

  • Step 1

    Preheat your oven to 400 degrees Fahrenheit.

  • Step 2

    Rinse the Brussel sprouts, peel off any loose or undesirable leaves, cut the stem ends off each sprout (where you can tell they were cut from the stalk) and cut the sprouts in half from stem end to top.

  • Step 3

    Add the sprouts to a large bowl, pour in a liberal amount of olive oil and season with salt and pepper. Toss the sprouts until evenly coated.

  • Step 4

    Lay sprouts out on a baking sheet (parchment paper will help with cleanup afterward). Space them out evenly. Put the baking sheet on the centre rack of your oven.

  • Step 5

    Roast for about 40 minutes or until they begin to caramelize, flipping them (as best you can) about halfway through. Meanwhile, make the dipping sauces to accompany your sprouts.

  • Step 6

    Serve alone or with dipping sauces.

Lemon Aioli 3 Steps

  • Step 1

    In a food processor, add garlic, lemon juice, lemon zest, Dijon mustard and egg yolk.

  • Step 2

    While blending ingredients, add oil very slowly so that it emulsifies into an aioli.

  • Step 3

    When desired consistency is reached, taste and adjust seasoning. If too thick add a teaspoon of water until desired consistency.

Red Wine Vinaigrette 3 Steps

  • Step 1

    In a food processor, add shallot, oregano, Dijon, honey and vinegar.

  • Step 2

    While blending ingredients, add oil slowly so that it emulsifies.

  • Step 3

    When desired consistency is reached, taste and adjust seasoning.

Tags:

Cooking At Home

Toronto Recipes

Deep Fried Brussel Sprouts

The Ace