Braised Brussel Sprouts with Lemon Garlic Aioli Recipe
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.
How to Make the Best Braised Brussel Sprouts with Lemon Garlic Aioli
A Sophisticated Side Dish That Steals the Show
Braised brussel sprouts have a reputation for being delicious when prepared correctly, and this recipe proves why. By shaving the sprouts thin and cooking them down in pancetta fat and white wine, you create a complex, savory side dish that’s far more exciting than roasted vegetables. The lemon garlic aioli adds a bright, creamy element that perfectly balances the richness of the pancetta.
Why This Recipe Works
The key to this dish is the braising technique combined with the homemade aioli. Rather than simply roasting or sautéing the brussel sprouts, the wine deglazes the pan and allows the sprouts to absorb all those wonderful pan flavors. The aioli comes together in seconds using a food processor, creating a luxurious topping that transforms simple braised vegetables into an elegant side dish.
Perfect for Any Occasion
Whether you’re serving this at a weeknight dinner or as part of a special holiday menu, these braised brussel sprouts with lemon garlic aioli are sure to impress. They pair beautifully with roasted chicken, grilled fish, or beef, and they’re rich enough to satisfy even the most discerning palate. Best of all, the entire dish comes together in just 30 minutes, making it perfect for busy weeknights when you want to serve something special.
Braised Brussel Sprouts with Lemon Garlic Aioli
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.
Ingredients
Braised Brussel Sprouts
Lemon Garlic Aioli
Instructions
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.
Braised Brussel Sprouts
- 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 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.
Notes
- Make sure to shave the brussel sprouts thinly for even cooking and maximum flavor absorption.
- The aioli can be made ahead and stored in the refrigerator for up to 3 days.
- For extra flavor, try using white wine with a bit of body, such as a Sauvignon Blanc.