Crispy Brussels Sprouts with Garlic Aioli

Brussels sprouts can be really amazing if you prepare them right. Part of the crucifer family, Brussels sprouts top the list in glucosinolates, which are important phytonutrients known for their cancer-protective properties. I serve these with garlic aioli, using cashew cream when I have a batch on hand.

Brussels Sprouts:


  • 1 bushel brussels sprouts, washed, trimmed and cut in half
  • ~1/3 cup olive oil
  • salt & pepper


Preheat oven to 400 F.

Mix Brussels sprouts with a generous amount of olive oil and arrange in a single layer on a baking sheet with cut side down. Season with sea salt & pepper. Cook for 15 minutes, until golden brown.

Garlic Aioli



Combine all ingredients and keep refrigerated in a sealed container.

Note: for strict paleo and Whole30, you can make your own Paleo mayonnaise, buy a compliant mayo like Primal Kitchens or Tessamae’s, or use cashew cream. The vegan version can be made with cashew cream.

About Dr. Maren

Christine Maren D.O., IFMCP is a board-certified physician and the founder of a virtual functional medicine practice in Colorado, Michigan, and Texas. She is also the co-founder of Hey Mami, a platform dedicated to helping women navigate a healthy and happy motherhood. She is best know for her work in thyroid, gut and reproductive/ preconception health. Dr. Maren is board-certified by the American Board of Family Medicine and is an Institute for Functional Medicine Certified Practitioner (IFMCP). Read more

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