I LOVE brussel sprouts. They’re one of my go-to vegetables that I can cook up with minimal effort.
I’ve been obsessed with curry powder lately, and love incorporating it in this brussel sprout dish. My favorite way to eat these is alongside eggs and bacon for breakfast!
You could totally add a few dashes of your favorite hot sauce (sriracha or a chili garlic sauce would be great here) to turn up the heat!
Sautéed Brussel Sprouts with Curried Lemon Aioli
Works great alongside eggs and bacon for breakfast, or as a side dish to any lunch or dinner!
Servings: 4
Equipment
- Frying Pan
Ingredients
Brussel Sprouts
- 16 brussel sprouts, halved
- 2 tbsp coconut oil add more if needed
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 1 tbsp lemon juice (about 1/2 lemon)
Curried Lemon Aioli
- 1/4 cup mayo
- 1 tbsp lemon juice (about 1/2 lemon) add more to taste - I like mine with a little extra lemon!
- 1/2 tsp curry powder
- 1/4 tsp salt
- 1/8 tsp cracked black pepper
Instructions
Prepare Curried Lemon Aioli
- In a small bowl, combine mayo, lemon juice, curry powder, salt and pepper. Add more lemon juice to taste. Set aside.
Prepare Brussel Sprouts
- In a frying pan over medium heat, melt 2 tbsp coconut oil.
- Add the brussel sprouts cut-side down, and cook for 4-5 minutes undisturbed until golden brown.
- Add more coconut oil if needed. Flip brussel sprouts, and add garlic powder, salt and pepper. Toss to combine, and cook an additional 5 minutes until tender.
- Turn off the heat, and squeeze lemon juice over the brussel sprouts. Toss to combine.
- Serve with drizzle of curried lemon aioli over the top.