Only at the weekend: 20% off all wines*
Show more
- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Brussels sprouts with garlic aioli
Brussels sprouts with garlic aioli
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
View these products
- Oyster knife, Cutter
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.
