| 14 | 40 | 460 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 454 gm | Brussels sprouts (trimmed and halved) |
| 3 tbsp | Extra virgin olive oil |
| 2 tbsp | Thyme, fresh |
| 1/2 tsp | Red pepper flakes |
| 4 thick slice | Bacon (chopped) |
| 2 tbsp | Butter, grass-fed, salted (melted) |
| 2 clove(s) | Garlic (chopped or grated) |
| 4 lemon wedge | Lemon |
| 1/2 cup | Mayonnaise, low fat |
| 2 tbsp | Lemon juice |
| 1 clove(s) | Garlic (Finely chopped or grated) |
| 1 tsp | Cayenne pepper |
| 1/2 tsp | Paprika, smoked |
| 1 pinch | Himalayan salt |
1. Preheat oven to 425 with a rack positioned in the lower third of the oven.
2. Make the brussels sprouts. On a rimmed baking sheet, toss together the Brussels sprouts, olive oil, thyme, and red pepper flakes. Arrange the Brussels sprouts cut-side down on the baking sheet. Sprinkle the bacon around the sprouts. Roast until the sprouts are deeply browned and the bacon is crisp, 20 to 25 minutes.
3. In a small bowl, stir together the melted butter and the garlic. Remove the sprouts from the oven and pour the butter mixture over them. Toss to coat. Return the sprouts to the oven and roast until crispy, 10 minutes more.
4. Meanwhile, make the aioli. In a small bowl, stir together the mayonnaise, lemon juice, garlic, cayenne, and paprika. Taste and add salt as needed.
5. Pile the Brussels sprouts onto a serving plate, sprinkle with the remaining fresh thyme sprigs, and squeeze a couple of lemon wedges over top. Nestle the bowl of aioli into the sprouts for dipping
| Fruit | 0.1 |
| Meat | 0.4 |
| Vegetables | 1.5 |
