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Brussels sprouts with garlic aioli
15 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 435
  • Fat about 30g
  • Carbohydrates about 27g
  • Protein about 9g
This is needed
This is needed for 4 people
Aioli
  • 2 garlic clove, squeezed
  • 1 fresh egg yolk
  • 2 tsp honey mustard
  • 0.25 tsp chilli flakes
  • 1 tsp white balsamic vinegar
  • 1 dl olive oil
  • 0.25 tsp salt
  • a little pepper
Sprouts
  • 800 g Brussels sprouts
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 0.75 tsp salt
Tools
  • Oyster knife, Cutter
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And that's how it's done
And that's how it's done
Aioli
Puree the egg yolk, mustard, balsamic, garlic and chilli flakes in a blender. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a thick aioli, season.
Sprouts
Mix the sprouts, oil, honey and salt on a baking tray lined with baking paper.
To roast
Approx. 50 mins. in the centre of an oven preheated to 220°C.
To serve
Transfer the sprouts to a platter. Serve with the aioli.

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