Brussels sprouts are becoming a household favorite. Ok, that just includes Shaun and I but if our dogs could vote they would go with the sprouts as well.

Speaking of dogs, am I a bad dog mom?

My sweet Bella turned 7 yesterday and I didn’t remember until about 6:30 at night. I felt so guilty that by the time we went to sleep I had already given her about 4 treats and some shredded cheese. Of course she had to wonder what in the world she did to deserve it….. Maybe she will forgive me or I will forgive myself.

She is on cloud 9 with all of the treats!

A couple of weeks ago I posted my first recipe ever using brussels sprouts. Tonight for dinner I decided to change up the way I cooked them by roasting instead of pan frying. I have also been dying to make a SPICY mayo dipping sauce. This is a perfect match to compliment the roasted brussels sprouts. Success on both counts!

Enjoy!

Continue to Content

Roasted Brussels Sprouts with Spicy Mayo

Print

Ingredients

• Brussels Sprouts with Spicy Mayo
• Ingredients:
• 1 batch of brussels sprouts
• olive oil
• kosher salt
• Spicy Mayo
• Ingredients:
• 1 1/2 chipotle peppers in adobe sauce
• 1/3 cup plus 2 Tbsp mayonnaise
• 1/3 cup plus 1 Tbsp light sour cream
• juice from one lime

Instructions

Brussel Sprouts

Preheat oven to 350 degrees.

Cut the brussels sprouts in half and toss in a little bit of olive oil. Lay the brussels sprouts flat on foil and bake for 10 minutes. Remove and shake the sprouts and place back in oven for an additional 15 minutes. Remove and sprinkle the tops with salt while still warm.

Spicy Mayo

Place all the above ingredients into food processor and put it on puree setting. Puree for about 30 seconds and then place in refrigerator until ready to serve.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram