Roasted Prawns with Caramelized Brussels Sprouts and Garlic Aioli

Instructions

1. 1

   Preheat your oven to 200°C (400°F). On a large baking tray, toss the brussels sprout halves with 4 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Spread in a single layer and roast for 12 minutes until they begin to caramelize.

   Tip: Cut brussels sprouts evenly so they roast at the same rate.

2. 2

   While the brussels sprouts are roasting, prepare the garlic aioli by whisking together the mayonnaise, remaining minced garlic, lemon zest, and a pinch of salt in a small bowl. Set aside.

   Tip: Make the aioli ahead of time for convenience.

3. 3

   After 12 minutes, push the roasted brussels sprouts to the sides of the tray. Add the prawns to the center and drizzle with the remaining 2 tablespoons of olive oil, lemon juice, and sprinkle with chili flakes.

   Tip: Don't overcrowd the pan; use two trays if needed.

4. 4

   Dot the prawns and brussels sprouts with butter and return the tray to the oven. Roast for 10-12 minutes until the prawns are pink and cooked through, and the brussels sprouts are golden and crispy at the edges.

   Tip: Prawns cook quickly, so watch carefully to avoid overcooking.

5. 5

   Remove from the oven and immediately scatter fresh parsley over the entire dish. Transfer to a serving platter and serve hot with the garlic aioli on the side for dipping.

   Tip: The residual heat will continue to cook the prawns slightly, so remove them just as they turn pink.