Crispy Brussels Sprouts With Roasted Garlic And Lemon Aioli

• 1 1/2 pounds fresh Brussels sprouts
• 1 whole head garlic
• 2 tablespoons olive oil
• 2 teaspoons lemon zest
• 3 teaspoons lemon juice
• 1/3 cup light mayonnaise
• kosher salt
• black pepper

1. Pre-heat the oven to 400 degrees F.rnrnTrim the top off the whole head of garlic, about 1/4 inch, to expose the cloves. Drizzle 1 teaspoon olive oil over the tops of the exposed garlic cloves and loosely wrap the head of garlic in aluminum foil.
2. Place the foil packet in the oven and roast at 400 degrees F. for 40-60 minutes until the garlic cloves are soft and deeply golden.
3. Meanwhile, trim the ends from the Brussels sprouts and cut in half lengthwise. Spread the Brussels sprout halves and any stray leaves on a parchment paper lined baking sheet and drizzle with the remaining olive oil. Sprinkle generously with kosher salt and pepper. Reduce the oven temperature to 350 degrees F. and roast the Brussels sprouts for 30 minutes, turning halfway through the cooking time. The sprouts will be slightly crispy and browned on the exterior leaves and al dente in the center.
4. Allow the garlic cool until easily handled before using a butter knife to remove 5-6 medium-sized cloves of roasted garlic from the paper. Place the garlic in the bowl of a small food processor with the lemon zest, lemon juice, mayonnaise, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
5. Mix on low speed until the garlic is smooth and the ingredients are well combined. Serve chilled or at room temperature with roasted Brussels sprouts.rnrnPartially adapted from Roasted Garlic recipe by The Kitchn.

brussels, head garlic, olive oil, lemon zest, lemon juice, light mayonnaise, kosher salt, black pepper

Taken from food52.com/recipes/35303-crispy-brussels-sprouts-with-roasted-garlic-and-lemon-aioli (may not work)