Crisp on the outside and tender on the inside, these Brussels sprouts are pure perfection! Drizzled with a creamy aioli that’s both sweet and a bit spicy, your taste buds will be in heaven.
MAKES: 4 servings
1 SERVING: 227 Calories, 21 g Fat, 6 g Carbs, 4 g Protein
1 lb (454 g) Brussels sprouts, halved
3 tbsp (45 g) butter, melted
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ cup (60 ml) mayo
2 tbsp (30 ml) lemon juice
1 tsp powdered erythritol
1 tbsp (15 g) chili paste
½ tsp garlic powder
½ tsp salt
Preheat the oven to 450°F (232°C). Line a baking sheet with aluminum foil.
Place the Brussels sprouts in a large bowl and add the butter, garlic powder, salt and black pepper. Place the Brussels sprouts on the lined baking sheet, and bake for 20 minutes, or until crispy.
While the Brussels sprouts are baking, prepare the aioli. Whisk the mayo, lemon juice, erythritol, chili paste, garlic powder and salt until smooth.
Drizzle the aioli over the sprouts.
*See image.