Cane and Table's Brussels Sprouts
You'll be eating in: 40 minutes
Active time: 20 minutes
Yield: 4 servings
For the shortcut aioli:
cup of mayonnaise
cloves of micropaned garlic
zest of 1/2 a lemon
teaspoon of lemon juice
teaspoons freshly cracked black pepper
For the Brussels sprouts:
lb Brussels sprouts
tablespoon olive oil
teaspoon Diamond Crystal kosher salt
cotija cheese (optional)
slivered almonds (optional)
Preheat the oven to 425 degrees with a 12" cast iron skillet or sheet pan inside.
Roast the sprouts
Trim and quarter half of the Brussels sprouts, toss with olive oil and salt. Place in a single layer on the preheated skillet and roast at 425 for about 20 minutes until charred, tossing once.
Shred the sprouts
Shred the other half of the Brussels sprouts with a mandolin (use a safety glove!).
Mix together the roasted and shredded sprouts and add the aioli a tablespoon at a time and thoroughly mix before you add more - a little bit goes a long way! Top with cotija and slivered almonds for some crunch. Both are optional but recommended.
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You may not need all of the aioli but it's a delicious used as a dip for fries or vegetables or a condiment for sandwiches.
Cotija cheese: I really like the funkyness of the cotija but parmesan or pecorino work great too. If you don't add cheese you may need additional salt.