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Recipe Box: Roasted Brussel Sprouts With Pancetta, Mushrooms & Garlic Aioli

This probably isn’t the healthiest thing to do to brussel sprouts, but I guarantee it’s delicious. This is probably one of the most addicting side dishes I’ve ever made, and it’s perfect to bring to a holiday potluck. Check out the video above to see how quick and easy it is!

For the brussel sprouts:


  • 1 pound of brussel sprouts
  • 1/2 pound of pancetta, diced
  • 1/2 pound of cremini mushrooms, sliced
  • 2 cloves of garlic, minced
  • 3 tablespoons of olive oil
  • salt and pepper


  1. Preheat oven to 400 degrees
  2. Combine all ingredients into a pan
  3. Coat with olive oil, salt and pepper
  4. Bake for 20-30 minutes

For the sauce:


  • 1 cup of mayonnaise
  • 1 cup of creme fraiche (or sour cream)
  • 1 tablespoon of minced garlic
  • 2 teaspoons of salt (I like to use truffle salt)
  • 1 tablespoon of olive oil


  1. Combine all ingredients together
  2. Mix in a few tablespoons into the brussel sprouts when they’re done


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