Roasted Brussels Sprouts with Garlic Aioli

These aren't your momma's Brussels sprouts, friends.

More than likely, the Brussels sprouts you were forced to eat served as a child were from the frozen section of the supermarket and were boiled to oblivion resulting in a mushy, sulfur-smelling disaster! No wonder we never liked them!

First of all, using fresh Brussels sprouts makes a major world of difference. Secondly, roasting the sprouts takes these babies to a whole new level. Add a little garlic aioli on the side for dipping and you've got yourself a mighty yummy side dish!

P.S. I didn't realize until today that there is a "s" at the end of Brussels when referring to "Brussels sprouts" and that it should always be capitalized. One really does learn something new every day!