One of my favorite holiday gifts so far this year is “The San Luis Obispo Farmer’s Market Cookbook!” Written by Kendra Aronson, it is a compilation of stories and recipes from local farms and restaurants on the central coast of California. Aside from the tantalizing recipes, the pages are filled with enticing photographs that are sure to make your mouth water!
For my first endeavor into the cookbook, I selected a brussels sprouts recipe with Meyer lemon aioli. It is a garlicky version that I adapted with a more subtle flavor to suit my personal taste. It turned out fantastic! The recipe came from Jessica Newell at Pepper Creek Family Farms in Arroyo Grande, CA.
This recipe combines bacon, lemon and garlic to create a fragrant, delectable dish that is served alongside Meyer lemon aioli. A perfect compliment to the skillet of caramelized brussels sprouts and lemon.
Brussels Sprouts with Meyer Lemon Aioli
Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 lb. brussels sprouts
- 3-4 slices bacon, chopped
- 1 meyer lemon
- splash of white wine or chicken broth (1/4 cup)
- 3 garlic cloves, minced
- 3 1/2 tablespoons soft butter
- 3 1/2 tablespoons mayonnaise
- Meyer lemon juice from 1/2 lemon
- 1 garlic clove, minced
Directions
- Clean, trim and wash the brussels sprouts. Cut them in half. Steam for 5 minutes. Remove from pan.
- Heat heavy skillet to medium and add olive oil. Add the steamed brussels sprouts and chopped bacon. Cut half the meyer lemon into thin slices, remove seeds and add to the skillet. Squeeze the juice from the other half and add to the skillet.
- Cook the brussels sprout and lemon mixture for about 10 minutes until they caramelize, stirring occasionally. Add white wine or broth to deglaze pan, scraping up the browned bits. Add the garlic and sauté for 1-2 minutes more, being careful not to let it burn.
- Plate and serve with the aioli.
- In a small bowl, mix softened butter, mayonnaise, lemon juice, and garlic well. Season to taste with kosher salt and freshly ground pepper.
- Depending on your preference, you can add more garlic to the brussels sprouts and/or aioli.
(click here) for printable recipe