Festive Brussels with Aioli

I’ve always wanted a simple go-to app or side dish for the holidays, and I think I’ve got it. When I posted about our abundance of Brussels sprouts from our garden, a friend sent me a recipe for roasted sprouts with a Dijon aioli. I made this for a Thanksgiving app, but modified it a bit (naturally). Brussels are a bit more work up-front with the trimming, but they’re so tasty it’s worth it. Plus, I’m sure you can find them pre-prepped if you’re short on time. Enjoy!

FESTIVE BRUSSELS WITH AIOLI

INGREDIENTS:
1 stalk Brussels sprouts, trimmed (& halved if large)
Olive oil for drizzling + 2 Tablespoons
Salt & pepper
1/3 cup organic mayo (or avocado mayo)
About 2 Tablespoons mustard (I’ve used Dijon or stone ground...I think your favorite mustard, just not plain yellow, would work here!)
1 teaspoon minced garlic (I used about 1 teaspoon garlic powder because I was making this while holding a child & couldn’t mince garlic)
Fresh or dried parsley (just a sprinkling)

INSTRUCTIONS:
Preheat oven to 375 degrees. Arrange the sprouts on a baking sheet, drizzle olive oil atop, & sprinkle with salt & pepper). Bake for about 20 minutes, flipping halfway through. Meanwhile, combine remaining ingredients (including the 2 Tablespoons olive oil) in a small bowl. Once the sprouts are roasted to toasty perfection, plate alongside the aioli. Enjoy!