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Oven Roasted Brussels Sprouts with Sundried Tomato and Horseradish Aioli


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 OilBittersweet 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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