This recipe is perfect for entertaining guests, and also makes a healthy afternoon snack or side dish. Garlic and turmeric are potent anti-inflammatories, they are the perfect flavour combination with the Brussels sprouts! These ingredients will enhance the liver’s detoxification pathways, thanks to the sulphurous compounds found in the sprouts, garlic & turmeric. It’s a win-win recipe, it tastes amazing AND it’s good for you!

Turmeric Aioli

1-2 small garlic cloves, crushed (depending how strong you like it)

1 level tablespoon ground turmeric powder

2 egg yolks

1 teaspoon dijon mustard

1 teaspoon apple cider vinegar

1 tablespoon lemon juice

1 cup Extra virgin olive oil

Salt & pepper to season

Roasted Sprouts

About 20 Brussels Sprouts, cut in half

Extra Virgin Olive Oil to Drizzle

Salt & Pepper

Method

  1. Preheat oven to 180 degrees, and line baking tray with baking paper or grease with olive oil.
  2. Add brussels sprouts to bowl, drizzle with olive oil, salt & pepper and toss until coated.
  3. Spread evenly over baking tray and roast for approximately 30 minutes (depending on your oven). Remove the tray half way though to flip the spouts over, then continue cooking.
  4. Whilst the sprouts are roasting, add all ingredients for the aioli except the olive oil, into a food processor.
  5. With the motor running slowly, gradually drizzle the olive oil into the mixture to form a thick mayonnaise.
  6. Place the aioli into a serving dish, and scatter the spouts around the side. *Note: This recipe makes approx. 1 cup of aioli, store in an airtight container for 4-5 days in the fridge. It tastes delicious with fish, chicken, or sweet potato fries!

Suzie x

 

 

 

 

Health Note: If you suffer from IBS, I do not recommend this recipe as the sprouts and garlic may aggravate symptoms.