Makes 4 servings / 193 calories per serving
1 serving = 8 Brussel halves and 1 tbsp. sauce
16 Brussels sprouts
3 Tbsp. Italian-seasoned bread crumbs
3 Tbsp. extra-virgin olive oil
1/4 cup light mayonnaise
1 chipotle chile in adobo sauce, minced
Preheat oven to 425 degrees. Be sure to purchase "normal" size Brussels. Not the mega huge Brussels that some stores carry. Cut the tough stem end off each Brussel, then cut each Brussel in half.
In a large bowl, toss Brussel halves with bread crumbs and olive oil; toss until Brussels are lightly coated. Spread Brussels in an even layer on a baking sheet. Roast in oven for 10 minutes, turn Brussels over and return to oven for another 5-10 minutes, depending on how dark they've gotten.
Meanwhile, combine mayonnaise and minced chile in adobo sauce (the more drops of adobo you add, the spicer the sauce will be). Remove Brussels from oven when they are crisped to your preference. Let them cool a few minutes, then dip and enjoy!
When my cousin Sara and her husband Tom came to Des Moines a few weeks ago, we met up for dinner and we all oogled over this appetizer we shared: fried brussels sprouts with some spicy aoli sauce. It was simply delish, so I stated that I would try to recreate them at home. And I did! And Chris even said that my roasted brussels are better than the restaurant's fried version. Woohoo!