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.
Course Side Dish
Keyword braised brussels sprouts, shaved brussels sprouts, vegetable side dishes
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Braised Brussel Sprouts
9cupsshaved brussel sproutsabout ½ pound
2tablespoonsextra virgin olive oil
⅛teaspoonred pepper flake
½cup+ 1 tablespoon dry white wine
Lemon Garlic Aioli
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 ½ 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.