Roasted Brussel Sprouts with Garlic Aioli Sauce

Sorry I have not written anything delicious in a while.  It is just that the weather in Colorado has been so nice lately I have been trying to spend all of my free time outside.  And, seeing as I have now had 3 winters in a row (that happens when you go to South America on the last day of winter in North America and return around the last day of winter in South America...you completely miss spring and summer in both hemispheres, and then tend to get fall, winter, fall, winter and then finally spring).  Though I don't regret a bit of it and I had a blast in South America for the 6 months that I was there, I can now fully appreciate warm weather and the flowers starting to bloom!

So, to match the fantastic weather and St. Patrick's day soon approaching, I decided to buy fresh brussel sprouts and try cooking them.  Let me just say, they were fabulous and I wish I had the opportunity to eat them like this as a child because then I would not have tried sneaking them to my dog every time I was force to eat the frozen and then thawed brussel sprouts that came out of the freezer.

Roasted Brussel Sprouts with Garlic Aioli Sauce

10-20 fresh Brussel Sprouts cut into wedges (don't buy the frozen ones)
Canola Oil to drizzle on the Sprouts
Salt
Pepper

Sauce
2 Tbsp Light Miracle Whip or Light Mayo
Splash of Lemon Juice
1/8 tsp. Garlic minced (or more if you like a strong garlic flavor)
1 tsp. chopped or dried parsley

Preheat oven to 400 F.

Chop up the Brussel Spouts into wedges...4 wedges per Sprout

Lightly coat the Sprouts with the Canola oil.  Then sprinkle with salt and pepper to taste.

Cook the Brussel Sprouts for 10-20 minutes or until lightly brown.

While the Sprouts are cooking in the oven prepare the Aioli.

Combine all the ingredients listed for the Aioli (Miracle Whip, Lemon Juice, Garlic and Parsley).  Stir until thoroughly mixed.  Set aside until the Brussel Sprouts are done and ready to be eaten.

The Roasted Brussel Sprouts can be eaten fresh out of the oven or whenever you get the time eat them...I ate them straight out of the oven...they did not even have time to make it off the tray...they were that delicious.  I cannot wait to try them again!

Inspiration courtesy of: http://annacostafood.wordpress.com/2012/02/23/crispy-brussel-sprouts-with-a-garlic-aioli/