Crisp tender sprouts, savory pancetta dressed in a creamy bright sauce. Braised Brussel Sprouts with Lemon Garlic Aioli are a different approach to classic flavors with a garlicky-lemon twist!
These shaved sprouts are brought to you via Christmas Eve dinner, where the table was full of tasty foods and surrounded by family. While we are a few weeks past the holidays, it never hurts to think back and be grateful. Grateful for family, delicious food, and new house slippers warmin’ up mah toes.
Sorry, random segway, but truth. The other week I was sad, I told my husband I had walked a hole right through the bottom of my favorite house slippers. Also, by ‘house slippers’ I mean I wear them all the time and bring them to other peoples houses to wear after I take off my shoes. They really should just be called, indoor comfy shoes I suppose.
But I digress. My husband, master of wit and charm, his response to my hole-y house shoe problem. “You need to get out of the house more.”
Ha. Wait, totally true...but WHY go out of the house when I can live in yoga pants, eat Braised Brussel Sprouts drizzled with the best Lemon Garlic Aioli and wear house slippers?!
Veg on the Reg
Not one for meal prepping? Me either. I’ve always been bad at it and the idea of eating the same thing everyday for lunch is completely unappealing to me. However, if you’re a leftover lover like myself, we can make these sprouts and enjoy them all week because a little goes a long way when you shave down these little green beauties.
You can either purchase already shaved Brussel sprouts at the grocery store or use the shaving tool on your food processor. It takes like 2 minutes and you have a bowl of fluffy green goodness. A few minutes in the pan until we’re dishing out ultimate Braised Brussel Sprouts.
Braised Brussel Sprouts with Lemon Garlic Aioli
For this dish, we’re calling for the Lauren holy trinity of flavors – pancetta, shallots and garlic. Literally ->insert<- into any dish possible. But if vegetarian is your way of eating or you’re just wanting to cut the meat out a little more, you can absolutely drop the pancetta.
Braised Brussel Sprouts in the pan and a quick spin around the food processor gets us the creamiest sauce to drizzle over the top. A little big of magical mayonnaise, fresh lemon and garlic whipped up for a balance of flavors. Your mouth is going to be so happy!
Who knew we could make the world a happier place with the power of veggies?
Cooking for a crowd? Braised Brussel Sprouts with Lemon Garlic Aioli are perfect. We love to dish them out with roasted chicken, like this Garlic Rosemary Roasted Chicken or these Cranberry Walnut Chicken Thighs. But no matter what you serve along side, your shaved and braised Brussel sprouts are sure to shine.
Savory shaved brussel sprouts, golden braised and drizzled with creamy, bright, lemon garlic aioli. These Braised Brussel Sprouts with Lemon Garlic Aioli are an easy side dish that are guaranteed to please.
Braised Brussel Sprouts
- 9 cups shaved brussel sprouts (about 1/2 pound)
- 2 tablespoons extra virgin olive oil
- 2 ounces diced pancetta
- 1 large shallot, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flake
- 1/2 cup + 1 tablespoon dry white wine
Lemon Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- Using a food processor or small blender, add the mayonnaise, garlic and lemon zest. Turn on to purée for 30 to 60 seconds, until garlic is finely minced. Add the lemon juice and purée another 15 to 20 seconds to incorporate. Set aside.
- In a large, deep sided skillet heat the olive oil. Add the pancetta and sauté over medium-high heat, stirring frequently until browned, about 4 to 5 minutes. Stir shallots into the pan pan for 30 seconds before adding the garlic. Continue to cook the pancetta, shallots and garlic until translucent, about 2 minutes.
- Add shaved sprouts to the pan, stirring frequently to absorb the oils in the pan. Season with salt and red pepper flakes. Once the bottom of the pan starts to brown and sprouts begin to stick, pour 1/2 cup white wine over the sprouts. Stir with a wooden spoon scraping the bottom of the pan for 5 minutes or until the wine is absorbed and the bottom of the pan starts to brown again. Add the final tablespoon of white wine, stir, and turn off the heat.
- Plate the braised Brussel sprouts and drizzle with the lemon garlic aioli.
- Bacon can be substituted for pancetta to add a smokey flavor.
- Pancetta can be omitted for a vegetarian version.
- If you can’t find shallots, a small yellow onion chopped finely can be substituted.