Brussels Sprouts with Meyer Lemon Aioli
2015-12-19 21:54:35
Serves 4
This recipe, combining brussels sprouts with bacon, lemon and garlic, is bursting with flavor!
Brussels Sprouts
- 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
Aioli
- 3 1/2 tablespoons soft butter
- 3 1/2 tablespoons mayonnaise
- Meyer lemon juice from 1/2 lemon
- 1 garlic clove, minced
Brussels Sprouts
- 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.
Aioli
- In a small bowl, mix softened butter, mayonnaise, lemon juice, and garlic well. Season to taste with kosher salt and freshly ground pepper.
Notes
- Depending on your preference, you can add more garlic to the brussels sprouts and/or aioli.
Adapted from The San Luis Obispo Farmer's Market Cookbook
Adapted from The San Luis Obispo Farmer's Market Cookbook
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