Brussels Sprouts and Garlic Aioli



  • 1/2 pound Brussels Sprouts
  • 1/2 onion
  • 2 cloves garlic
  • Apple Cider Vinegar (optional)
  1. Slice onion and garlic and place in the bottom of the pot
  2. Remove the hard base from the Brussels Sprouts and cut into halves. Add to pot
  3. Cook uncovered on medium-high heat until pot begins to steam
  4. Cover and when lid becomes hot to the touch, reduce heat to low and cook for 40 minutes
  5. Add a splash of Apple Cider Vinegar and cook, covered, an additional 5 minutes



  • 1/2 cup yogurt (organic and fat-free)
  • Juice from 1 lemon
  • 2 cloves garlic
  • Fresh parsley, to taste
  1. Combine all ingredients into a food processor
  2. Pulse until a creamy consistency is reached
  3. Top with freshly chopped parsley


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Video by: Mallory Cheng and Eric Freeman
Post by: Nicole Ferrer-Clement


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