Pan Fried Brussel Sprouts with Dijon Aioli

If you guys were here for last years 12 Days of Christmas Recipes you would remember our Serrano Pepper Crema Brussel Sprouts. The creamy crema with the kick of heat drizzled over pan fried Brussel Sprouts was damn near perfect.

Well these Brussel Sprouts are even better. Not all people can handle the heat of the serrano pepper crema on our other ones so these provide a little kick but are just perfect.

Dijon Aioli Ingredients

• 1/2 Cup Mayonnaise

• 2 Tbsp. Dijon Mustard

• 2 Tsp. Olive Oil

• 1-2 Tsp. Garlic Powder

• 1 Tsp. Salt

• 1 Tsp. Pepper

• 1 Tsp. Dried Parsley + 1/2 Tsp. for on top

Brussel Sprout Ingredients

• 12-18 Brussel Sprouts, washed and cut in half

• 1/4 Cup of Water

• 1-2 Tbsp. Olive Oil

• 1-2 Tsp. Salt

• 1-2 Tsp. Pepper

Directions

• Combine all the ingredients for the aioli in a small bowl, mix well then store in the refrigerator. It is better to make it ahead of time, I recommend at least 2 hours to allow for all the flavors to come together.

• In a medium pan, heat the oil over medium heat and add the brussel sprouts then season with salt and pepper and finally add the water. Cover with a lid and allow to steam for 5-6 minutes. Remove the lid and continue cooking.

• Allow the sprouts to get crispy, flipping occasionally to ensure all sides crisp up.

• Serve with the aioli and viola!