Ingredients:
6 Cups brussels sprouts cut in half cleaned and patted dry
4 Tbsp. olive oil
1 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil
1 Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning
For the Aioli:
1/2 cup vegan mayonnaise (or regular mayonnaise)
1 Heaping tsp Bittersweet Herb Farm Sundried Tomato and Horseradish Seasoning
Directions: For the Aioli
Add mayonnaise and Bittersweet Herb Farm Sundried Tomato and Horseradish Seasoning. Mix well and set aside to use on cooked Brussels sprouts.
Directions: For the Brussels sprouts
In a large bowl, add olive oil, Bittersweet Herb Farm Garlic with Rosemary Oil, Bittersweet Herb Farm Zesty Garlic Seasoning, and brussels sprouts. Stir until the brussels sprouts are well coated. Place on a baking sheet covered with parchment paper. Bake at 425 degrees for 25-30 minutes or until your desired crispiness. Enjoy! Serve as a side or an appetizer.
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