Prep Time 10 min
Cook Time 30 min
Servings 4


1 tablespoon olive oil
1 lb Brussels Sprouts with ends trimmed and cut in half
salt and pepper

For the aioli:
2 1/2  tablespoons mayonnaise
1/2 lemon, juiced
1  tablespoon maple syrup
Salt and pepper to taste
1-2  tablespoons fresh mint for garnish

Items in bold are produced locally and can be bought at the PFC or markets


1. Preheat oven to 375 degrees. Heat olive oil in oven safe pan on medium low heat. Once shimmering, add Brussels sprouts. Spread in an even layer. Cook without turning for about 5-7 minutes or until they start to brown. Sprinkle with salt and pepper.
2. Stir Brussels sprouts and then add pan to heated oven. If you don't have an oven safe pan, transfer to a cookie sheet. Roast for 15-20 minutes or until tender.
3. While sprouts are roasting, make aioli. Mix mayo, lemon juice, and maple syrup in a small bowl. Whisk until combined.
4.Remove sprouts once tender, add aioli and stir well. Salt and pepper to taste. When ready to serve, transfer to serving bowl and then top with fresh chopped mint. Enjoy!

My name is Amy and I am a registered dietitian that enjoys buying and cooking food from local producers, especially at Michigan's many Farmer’s Markets.  Look for my recipes featuring ingredients you can find at the Kalamazoo Farmers Market all season long.  Also check out my blog and Instagram account for more recipes and to see what is new at the market.