Brussels Sprouts served with Aioli

 2 lb Brussels sprouts, freshly rinsed and dryed

1 Tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 lb thick-cut bacon

 

Preheat oven to 425 degrees.  Trim the stem of each Brussels sprout and cut in half if larger tha 1/2 ich diameter.  Drizzle trimmed and cut sprouts with oil and sprinkle with salt and pepper.  Toss to coat and pour onto a baking sheet in an even layer.  Roast in a preheated oven until tender-crisp, 12-15 minutes.  A knife inserted will meet a little resistance. Remove from the oven. 

While roasting, cook bacon in a large skillet over medium-high heat. Transfer cooked bacon to a towel-lined plate.  When all bacon is cooked, leave bacon grease in skillet and remove from heat if the Brussels have not finished roasting.  

Transfer half of the roasted Brussels sprouts to the hot skillet.  Fry the sprouts until crispy and browned, 3-5 minutes.  Transfer to a towel-lined tray and continue frying the second batch of sprouts.  If skillet seems dry, add 2 Tbsp of neutral oil.  Finish frying sprouts and transfer to a serving plate.

For the Aioli:

1 egg

2 tsp Dijon mustard

2 tsp lemon zest 1 Tbsp lemon juice

1 tsp salt

1/2 tsp black pepper

2 cloves garlic

1 cup grape- seed oil or other neutral flavor oil

 

In a large measuring glass, combine the egg, mustard, lemon zest, lemon juice, salt, pepper and garlic cloves.

Using an immersion blender, food processor, or standard blender, blend the ingredients until combined.  With blender running, slowly pour in oil until the consistency is thick and white, 1-2 minutes.