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.