Crispy Brussels Sprouts with Quick Spicy Aioli

Recipe adapted from Delish

An appetizer too easy not to make: Roast quartered Brussels sprouts until they're charred and crispy and serve with a 4-ingredient aioli, or your favorite mustard. Ours is Champagne Dill Mustard.

Ingredients

• 1 lb. Brussels sprouts (rainbow carrot spears are good too)

• 2 tablespoons The Olive Scene Medium Extra Virgin Olive Oil

• Freshly ground sea salt

• Freshly ground black pepper

• ½ cup mayonnaise

• 2 teaspoons The Olive Scene Wild Fernleaf Dill Olive Oil

• 1-2 tablespoon The Olive Scene Sicilian Lemon Balsamic Vinegar

• ½ teaspoon Kirmizi Aci Biber (roasted red pepper flakes) or cayenne pepper

Instructions

• Preheat oven to 425°.

• Trim stem of brussel sprouts, keeping most of the core intact and quartered lengthwise.

• In a bowl, toss Brussels sprouts with olive oil and season generously with salt and pepper. Roast until crispy, charred and seared, about 25 minutes.

• Meanwhile, make aioli: In a small bowl mix together mayonnaise, olive oil, lemon juice, and red pepper.

• Serve Brussels sprouts on a platter with aioli.
  
  *For a spicier aioli, replace 1/2 teaspoon of Dill Olive Oil with 1/2 teaspoon Harissa Olive Oil