FOR THE AIOLI:
1/2 C mayonnaise
1/2 tsp lemon zest
1/2 T lemon juice
1/2 T of The Olive Bin's Sicilian Lemon Balsamic Vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Sea salt and fresh ground black pepper, to taste
FOR THE SPROUTS:
1 lb Brussels sprouts
2 T of The Olive Bin's Rosemary Olive Oil (Fused)
1 T chopped fresh thyme
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
Grilled Brussels Sprouts with Lemon Aioli
Ingredients
Number Of Servings: 4
Directions
- Prepare a charcoal or gas grill for direct grilling over medium-high heat.
- For Lemon Aioli: in a small bowl, combine mayonnaise, lemon zest, lemon juice, balsamic vinegar, Dijon mustard, and garlic. Season to taste with salt and pepper; set aside.
- Trim stem ends of Brussels sprouts; remove any tough outer leaves. Halve any large Brussels sprouts; place in a large microwave-safe bowl. Microwave on HIGH for 3 minutes. Add Rosemary olive oil, thyme, salt, and pepper; stir to coat. Cool slightly.
- Stick Brussels sprouts onto metal skewers, leaving a 1/2" space between pieces. Grill for 3 minutes. Turn and grill for 3 to 5 minutes more, or until sprouts are tender. Remove from grill; let cool slightly. Remove Brussels sprouts from skewers and serve with Lemon Aioli.
Additional Info
Adapted from Hy-Vee "seasons" recipe
