Brussels Sprouts with Bacon & Aioli
3,794 views · Published 12 December 2017 · 4:58 · Indexed 1 November 2026
Channel: Wyse Guide · 2017 · Howto & Style
I don’t only make sweets at Christmas! I also love to entertain! Oftentimes (just not this year), I have an open house party with finger foods. These Brussels sprouts are delicious as a finger food with an aioli dip, but can also be the best side dish for a meal! Try them once and you’ll be making them forever! PRINT the recipe: http://bit.ly/2J3sMjO SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ FOR THE BRUSSELS SPROUTS - 12 ounces freshly rinsed Brussels sprouts - 1 tablespoon olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 pound thick-cut bacon FOR THE AIOLI - 1 egg - 2 teaspoons Dijon mustard - 2 teaspoons lemon zest - 1 tablespoon lemon juice - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 garlic cloves - 1 cup grapeseed or other neutral flavor oil FOR THE BRUSSELS SPROUTS Preheat oven to 425 degrees. Trim the stem of each Brussels sprout and cut in half if larger than 1/2 inch diameter. Drizzle trimmed and cut sprouts with oil and sprinkle with salt and pepper. Toss to coat and pour onto a baking sheet in an even layer. Roast in the preheated oven until tender-crisp, 12-15 minutes. A knife inserted will meet a little resistance. Remove from the oven. While roasting, cook bacon in a large skillet over medium-high heat. Transfer cooked bacon to a towel-lined pan. When all bacon is cooked, leave bacon grease in the skillet and remove from heat if the Brussels have not finished roasting. Transfer half of the roasted Brussels sprouts to the hot skillet. Fry the sprouts until crispy and browned, 3-5 minutes. Transfer to a towel-lined tray and continue frying the second batch of sprouts. If skillet seems dry, add 2 tablespoons of neutral oil. Finish frying sprouts and transfer to a serving plate. Top with crumbled bacon and serve with the prepared aioli. FOR THE AIOLI In a large measuring glass, combine the egg, mustard, lemon zest, lemon juice, salt, pepper, and garlic cloves. Using an immersion blender, food processor or standard blender, blend the ingredients until combined. With blender running, slowly pour in oil until the consistency is thick and white, 1-2 minutes. Taste for seasonings and set aside in refrigerator until ready to use.
