INGREDIENTS
6oz brussels sprouts, trimmed, halved, and rinsed
3 tbsp olive oil (or melted butter)
1/2 tsp kosher salt and freshly cracked black pepper
1 tsp Italian seasoning
3 ea garlic cloves, minced
1/2 cup grated Parmesan cheese, or to taste
For garlic aioli:
1 ea bulb garlic, peeled and minced
2 tsp olive oil
½ cup vegan mayonnaise
½ each fresh lemon juice about ½ lemon
2 tbsp water
1/8 tsp cayenne pepper
DIRECTIONS
1. Preheat your oven to 400ºF (200ºC) and prepare a large baking sheet
2. Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently, coat brussels sprouts evenly.
3. Place the brussels sprouts on lightly oil baking sheet, spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.
4. Make garlic aioli: Heat small skillet with olive oil add garlic. Pan roasted for 30 seconds until light brown. Add remaining ingredients along with pan roasted garlic into small bowl. Mix until all combined and is lose to drizzle over brussels sprouts.
5. Transfer the roasted parmesan Brussels sprouts to a large serving bowl, drizzle with aioli, and sprinkle with fresh chopped parsley if you like.