Brussels Sprouts With Aioli
15-20 brussels sprouts, cut into wedges
1/4 cup olive oil
1/2 cup Vegenaise
1 clove garlic, minced
1 Tbs lemon juice
1 Tbs flat leaf parsley, finely chopped
sea salt, to taste
pepper, to taste
Preheat oven to 400°
Place brussels sprouts on a baking sheet and lightly drizzle with oil.
Sprinkle with salt and pepper.
Bake for 15 minutes or until golden brown.
Meanwhile, for Aioli dipping sauce, in a small bowl, mix together the Vegenaise, garlic, lemon juice, and parsley.
Let the brussels sprouts cool and dip in aioli the way you would dip chips in guacamole.