This recipe is perfect for entertaining guests, and also makes a healthy afternoon snack or side dish. Garlic and turmeric are potent anti-inflammatories, they are the perfect flavour combination with the Brussels sprouts! These ingredients will enhance the liver’s detoxification pathways, thanks to the sulphurous compounds found in the sprouts, garlic & turmeric. It’s a win-win recipe, it tastes amazing AND it’s good for you!
Turmeric Aioli
1-2 small garlic cloves, crushed (depending how strong you like it)
1 level tablespoon ground turmeric powder
2 egg yolks
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
1 cup Extra virgin olive oil
Salt & pepper to season
Roasted Sprouts
About 20 Brussels Sprouts, cut in half
Extra Virgin Olive Oil to Drizzle
Salt & Pepper
Method
- Preheat oven to 180 degrees, and line baking tray with baking paper or grease with olive oil.
- Add brussels sprouts to bowl, drizzle with olive oil, salt & pepper and toss until coated.
- Spread evenly over baking tray and roast for approximately 30 minutes (depending on your oven). Remove the tray half way though to flip the spouts over, then continue cooking.
- Whilst the sprouts are roasting, add all ingredients for the aioli except the olive oil, into a food processor.
- With the motor running slowly, gradually drizzle the olive oil into the mixture to form a thick mayonnaise.
- Place the aioli into a serving dish, and scatter the spouts around the side. *Note: This recipe makes approx. 1 cup of aioli, store in an airtight container for 4-5 days in the fridge. It tastes delicious with fish, chicken, or sweet potato fries!
Suzie x
Health Note: If you suffer from IBS, I do not recommend this recipe as the sprouts and garlic may aggravate symptoms.