Roasted Red Potatoes with Lemon Garlic Aioli

 

I'm (kinda) stealing borrowing the same sauce recipe that I used recently for my Roasted Brussels Spouts post.  To be honest, I've used it more than once since posting that recipe last week.  (It is amazing with grilled asparagus, too.)

And, as amazing as the sauce is, I forgot to take a picture of the darn stuff.  So, you'll have to just imagine it sitting there awaiting its meeting with those gloriously crisp taters.  Or, just make this recipe and you can look at your own Lemon Garlic Aioli - just before you devour it.

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!