I have adapted this recipe from one I found on Pinterest to make it suitable for the failsafe diet. My husband and I love this one, and surprisingly my 9 year old son did too. My 5 and 3 year old daughters were horrified when I served some on their plates, but hey, that’s just them and probably an age thing I think! I loved the Aioli and it goes beautifully with the sprouts and has become a firm favourite.
The Brussel Sprouts:
30 Brussel Sprouts, or enough to feed your family
Rice bran oil
Salt
30 Brussel Sprouts, or enough to feed your family
Rice bran oil
Salt
Preheat oven to 180° C.
Prepare the sprouts by trimming base and chopping in half.
Place into an oven proof dish and drizzle with rice bran oil. stir to coat.
Sprinkle with salt.
Bake in oven for 20 – 25 mins. Stir after 10 mins.
Prepare the sprouts by trimming base and chopping in half.
Place into an oven proof dish and drizzle with rice bran oil. stir to coat.
Sprinkle with salt.
Bake in oven for 20 – 25 mins. Stir after 10 mins.
To make the Aioli:
Make The quick mayo from the Fed Up cook book.
In a large jar, put 1 400g tin of condensed milk with equal parts water, 2 teaspoons of citric acid and 1 teaspoon of salt.
Seal tightly and shake to combine ingredients.
Pour 1 cup of the quick mayo into a bowl, add a minced garlic and a small amount of finely chopped parsley.
Stir together.
Serve the Aioli in a bowl beside the Brussel sprouts for guests to serve themselves, or if plating, spoon the Aioli over to top of the Brussle Sprouts.
This is surprisingly delicious!!