For the roasted Brussels Sprouts:
1 lb. Brussels Sprouts
2 Tbsp. Primal Kitchen Avocado Oil
Sea salt and cracked black pepper
For the Garlic Bacon Aioli
⅓ cup Primal Kitchen mayo
2 tsp. lemon juice
2 garlic cloves, pressed or minced finely
2 strips of cooked bacon, finely chopped + additional for topping
1 tsp. fresh thyme, (1/2 tsp. dried) + additional for topping
What you do:
Pre-heat oven to 350 degrees.
Wash and trim ends of Brussels sprouts.
Slice each Brussels sprout in half (if Brussels are large in size, slice into fourths)
Place Brussels on a sheet pan. Drizzle with oil, dash with salt and pepper and toss to coat.
Roast in oven for 30-35 minutes or until slightly browned, tossing about every 10 minutes.
While the Brussels are roasting, combine the aioli ingredients in a small bowl and mix well. Set aside in refrigerator until ready to serve.
When Brussels are roasted to perfection, remove from oven and transfer to serving dish. Serve with Garlic Bacon Aioli topped with a few bacon crumbles, fresh thyme and cracked black pepper.
Enjoy
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