The Ace’s Brussels Sprouts with Lemon Aioli and Red Wine Vinaigrette

20 mins Prep Time

40 mins Cook Time

Written By

Robin Winship

Make these super crispy, delicious Brussel sprouts with red wine vinaigrette and lemon aioli for a satisfying, yet healthy side dish! The Ace's original recipe for their popular deep fried Brussel sprouts has been modified for home kitchens so instead of deep drying, you can achieve an equally crispy sprout by roasting in the oven.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @theacetoronto!

Ingredients

Brussels Sprouts

Fresh Brussel sprouts (you’ll need a little more than a 1/3 of a pound, about 6oz, per person).
Olive oil
Salt and pepper

Lemon Aioli

1 large egg yolk
1/4 tbsp dijon mustard
1/2 clove of garlic
Juice of 1 lemon
Zest of 1/2 a lemon
250 mL (1 cup) canola or vegetable oil
Salt, to taste

Red Wine Vinaigrette

1/2 shallot, finely diced
1/2 tbsp oregano
1/2 tbsp Dijon mustard
1/2 tbsp honey
1/3 cup red wine vinegar
250 mL (1 cup) canola or vegetable oil
Salt and pepper, to taste

Directions

Brussels Sprouts

6 Steps

Step 1

Preheat your oven to 400 degrees Fahrenheit.
Step 2

Rinse the Brussel sprouts, peel off any loose or undesirable leaves, cut the stem ends off each sprout (where you can tell they were cut from the stalk) and cut the sprouts in half from stem end to top.
Step 3

Add the sprouts to a large bowl, pour in a liberal amount of olive oil and season with salt and pepper. Toss the sprouts until evenly coated.
Step 4

Lay sprouts out on a baking sheet (parchment paper will help with cleanup afterward). Space them out evenly. Put the baking sheet on the centre rack of your oven.
Step 5

Roast for about 40 minutes or until they begin to caramelize, flipping them (as best you can) about halfway through. Meanwhile, make the dipping sauces to accompany your sprouts.
Step 6

Serve alone or with dipping sauces.

Lemon Aioli

3 Steps

Step 1

In a food processor, add garlic, lemon juice, lemon zest, Dijon mustard and egg yolk.
Step 2

While blending ingredients, add oil very slowly so that it emulsifies into an aioli.
Step 3

When desired consistency is reached, taste and adjust seasoning. If too thick add a teaspoon of water until desired consistency.

Red Wine Vinaigrette

3 Steps

Step 1

In a food processor, add shallot, oregano, Dijon, honey and vinegar.
Step 2

While blending ingredients, add oil slowly so that it emulsifies.
Step 3

When desired consistency is reached, taste and adjust seasoning.