Crispy Brussels Spouts and Roasted Garlic Aioli

Friends coming over this weekend? Planning a Super Bowel party at your house? You want to go to that party but what are you going to eat if you’re on the Whole30? Don’t worry I’ve got you covered! Here is your chance to make something super clean, delicious, and fancy AF. Not only are these Whole30 aprroved, but everyone will enjoy these without even knowing that they are Whole30….How awesome is that???

Raw Brussels

I don’t know about you but I ONLY like crispy Brussels sprouts. They have to have that crispy crunchy outside for me to eat them. One of the tricks I learned was to roast these babies cut side down in order to get optimal crispyness. If you are looking for zero prep, no worries! They make Brussels sprouts already halved so all you need to do is put them on a sheet pan. I added salt, pepper, and nutritional yeast. I roasted these at 357 degrees for about an hour. Every oven runs different, so just keep an eye on yours as they are roasting so they don’t go from crispy to burnt.

Garlic Aioli Ingredients

While the brussels sprouts are roasting, take a few garlic cloves and wrap them in tinfoil with a little olive oil and put in the oven for 30 minutes.

Now it’s time to make the star of the show! You start with the basic homemade mayo recipe, 1 cup of avocado oil, 1 teaspoon of mustard, juice from 1 lemon, 1 pasture raised egg, 1 tablespoon of salt, 1 teaspoon of garlic powder. For this recipe I have only every used my immersion blender to make this mayo. People have said that you can use a blender, but I haven’t tried that.

All you need to do it add all of these ingredients to a tall glass that your immersion blender can fit in. I usually wait until the egg settles maybe giving everything a minute or two. I usually blend for maybe 10-15 seconds. That is it! That is all it takes to make homemade mayo. Real ingredients, real fast.

Roasted Garlic

After the garlic has roasted and is slightly browned and has that creamy sweetness to it. I let it cool then chop it in tiny pieces and add to the mayo. Put it in the fridge until ready to serve.


Roasted Brussels Close up

When the brussels sprouts are to the crispyness that you like, pull them out, taste for salt and add if needed. Put the garlic aioli into a cute small bowl and plate those beautiful, crispy, roasted brussels. Your family and friends will not even realize all of the nutrients that they are absorbing! It’s like secretly feeding them healthy food and them not even arguing with you. How awesome is that?!


-2 lbs of brussels sprouts

-1/4 cup of avocado oil

-3 tablespoons of nutritional yeast

-1-2 tablespoons of salt

-1 teaspoon of pepper

-3 cloves of roasted garlic

-4 tablespoons of parsley

-1 cup of homemade mayo


Homemade mayo

-1 cup of avocado oil

-juice of 1 lemon

-1 tablespoon of salt

-1 teaspoon of mustard



-Preheat oven to 375 degrees. Place brussels sprouts cut side down. Drizzle with avocado oil, salt, pepper and nutritional yeast. Place in over for 45 minutes to 1 hour.

-take 3-5 cloves of garlic, wrap in tinfoil with a drizzle of olive oil and bake for 30 minutes.

-To make the homemade mayo, add all ingredients to a large glass and blend with an immersion blender for 10-15 seconds.

-Pull the garlic out and let cool. Once cool, chop into small pieces. Chop up parsley and add both to mayo. Mix and then put in fridge.

-Plate the Brussels sprouts and put the garlic aioli in a little bowl and enjoy!

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