1/2 tbsp garlic powder
1/4 tsp onion powder
1 egg yolk
9 oz Brussels Sprouts
1 tbsp Dijon mustard
1/2 tbsp grainy mustard
1/4 cup grapeseed oil
Salt & pepper to taste
Step 1 Preheat your convection oven to 375 degrees F. Halve the Brussels and add them to a bowl. Season with garlic powder, onion powder, salt, pepper, and a healthy drizzle of olive oil. Mix until the Brussels are well coated.
Step 2 Transfer to a foil-lined baking sheet and place in the oven. Flipping occasionally and cook for 15-20 minutes, until the outer leaves begin to crisp up and char. Remove from the oven and allow to rest while making the aioli.
Step 3 Whisk together the egg yolk, dijon, and grainy mustard in a large bowl. While continuing to whisk, slowly drizzle in the olive oil. Whisk until the mix has thickened, like that of a mayo.
Fin. Add in your warm Brussel and toss gently to coat with the aioli. Serve immediately.