foodie fridays: roasted brussel sprout totchos with lemon aioli
The obsession continues.
I can’t stop. I won’t stop, until I, get-it-get-it.
I really should have been a rapper. Did I ever tell you I went through a mega rap-listening phase when I was in high school? Oh, YEAH. Bone Thugs-N-Harmony, Tupac (I swear he is still alive), Snoop Dog, Dr. Dre, and Notorious BIG were among my favs. On the other hand, I was also a big Pearl Jam, Tom Petty, and Green Day fan. Green Day’s Dookie album was major.
Shoot. Where was I? Oh, yes, the obsession.
I don’t know what it is, but in the vegetable world, brussel sprouts have me hook, line, and sinker. I kind of feel like Bubba in the movie Forrest Gump talking about the 4,235 ways you can eat shrimp, only with me, it is with brussel sprouts. You can……bake, saute, boil, fry….the list goes on!
But there is one way that Bubba overlooked, slapping shrimp on some tater tots. How did I not think of this before? Golden tater tots, covered with fresh mozzarella, layered with roasted balsamic brussel sprouts and drizzled with lemon aioli, what’s not to like? Plus, let’s be real, since these tots are covered with a vegetable, you can have double the serving.
Am I right, Snoop?
Fo’ shizzle, my brussizzle.
Roasted Brussel Sprout Totchos with Lemon Aioli
Ingredients:
2 cups brussel sprouts, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 package frozen tater tots
1 cup mozzarella
1 cup mayonnaise
1 garlic clove, minced
zest of lemon
squeeze of lemon juice
salt and pepper to taste
Directions:
Preheat oven to 425 degrees.
Spray a baking sheet with non-stick cooking spray. Place sliced brussel sprouts on the baking sheet. Sprinkle olive oil, balsamic vinegar, and s&p on top. Roast for 15 minutes or until golden brown. Remove from oven to cool.
Spray another baking sheet with non-stick cooking spray. Place tater tots on baking sheet. Bake for about 20 minutes or until golden brown. Remove from oven and immediately sprinkle mozzarella on top. Then place brussel sprouts on top.
In a small bowl, combine mayo, garlic, lemon juice, lemon zest, and s&p. Stir to combine and then dollop the mayo mixture on top. Serve immediately!
Oh my gosh, we are music AND tater tot soul mates. I love you. 🙂
I heart you too, friend! 🙂
THIS is the way to eat brussels spouts! With taters and aioli — everything is better with aioli. P.S. My friends and I used to print the lyrics off of those website for those rap songs, just so we could rap along. Ha!
Hooray for old school rap! It’s the best! Thanks, Nicole!
This looks ridiculously good. Yay for tots and brussels!
Thanks, Bianca! Have a great weekend!
Stop right now.. I knew you were my sistah from another mister. Tupac, Snoop and Dre all day..
You are also the totcho queen!
I need these totcho’s today, right now. Oh my goodness so, so good!
Wow lady!
Totcho spectacularity, these look fantastic and I would happily refuse to share!
HOLY FREAKING CRAPPP!!!!!
Ah, so you’re from the fo’ shizzle era rather than the fo sheezy one? 😀 Seriously though- those Brussels sprouts totchos are phat. (That’s MY rap era.) I’d love to eat the vegetable smothered vegetables. 😀
legit cracked up at brussizzle – we’ve gotta be able to make fun of ourselves and our strange foodie ways! this is such a quick & easy breakfast hash, dying to throw some poached eggs over this!
This looks craaaazy good! Love it!
Okay now you’re just not being fair. I want this stat.
Haha! I love your brussels sprouts rap–now I just need a video. That would make my life. This looks ridiculously good as always.
This is simply gorgeous. I adore the potatoes and Brussels combination, and who can say no to tots?
This is brilliant!
This post had me rolling! And now … ravenously hungry!
Oh man, I had some serious rapper days as well. I can still sing/rap Nelly’s Ride Wit Me. All the words. Except now I’m much more out of breath while I do it.
And since these have sprouts all over them, they’re TOTAL HEALTH FOOD. And don’t tell me otherwise.
Well,damn, this was a super treat!! I totally did a “…what the …” When I saw the post but … new addition to weekly lunch menu
This is one seriously yummy recipe. Your rap skills are off the hook! Love this.
I bet the burst of lemon from the aoli makes this dish fantastic!
I support this obsession! Yum!
You are so funny! I’m obsessed, too. With both the sprouts and the aioli…I just want to eat the whole tray!