Oven Roasted Padron Peppers & Brussels Sprouts with Black Garlic Aioli

Oven Roasted Padron Peppers & Brussels Sprouts with Black Garlic Aioli
Serves 4
Crispen and caramelize your vegetables to give them a sweet, succulent flavor. A quick and easy aioli finishes this dish to make it spectacular!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1/2 lb. padron peppers, stems removed
  2. 1/2 lb. brussels sprouts, outer leaves removed and cut in halves
  3. 1 1/2 Tbsp olive oil
  4. Kosher salt
  5. freshly ground pepper
  6. 4 cloves black garlic
  7. 1 egg yolk
  8. 2 tsp lemon juice
  9. 1/4 cup Extra Virgin olive oil
Instructions
  1. Preheat the oven to 400°.
  2. Coat the peppers and brussels sprouts with 1 1/2 Tbsp olive oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast in the oven for 10 minutes. Carefully stir the vegetables and continue to roast for an additional 10-15 minutes or until they start to caramelize and turn crisp on the edges.
  3. While the vegetables are roasting, prepare the aioli. Mash the cloves of garlic with a dash of Kosher salt. Whisk in the egg yolk and lemon juice until you can see black flecks but no chunks of garlic visible. Slowly add the Extra Virgin olive oil and whisk to emulsify. Season with additional lemon juice and salt/pepper to your taste.
  4. Serve the aioli with the roasted vegetables.
Notes
  1. If you don't have black garlic, follow these instructions to roast a head of regular garlic and use 4 of the cloves, reserving the others for another recipe or to enjoy slathered on a piece of toast with a light sprinkling of flake salt!
  2. Preheat oven to 400°
  3. Peel off the loose skin
  4. Cut off the top of the head so the garlic is exposed on top
  5. Make sure all cloves are exposed by using a paring knife to tip off the top of any hidden cloves
  6. Place a piece of tin foil underneath and drizzle about 1 tsp of olive oil over all of the exposed cloves
  7. Wrap the head in the foil and place on an oven safe dish
  8. Roast in the oven for 35-55 minutes until the cloves are golden in color
  9. Allow to cool for 10-15 minutes and gently squeeze the cloves out of each skin
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