- Set oven to 375. Place Brussels stock on large baking tray. Mix up olive oil, balsamic, garlic and chillies. Brush oil mixture evenly over all Brussels. Season with salt and pepper and roast for 45 minutes. Baste with extra mixture every 10 minutes.
- In a medium fry pan render bacon until crisp. Remove and set fat aside.
- In a wooden bowl crush garlic, anchovies with salt. Add eggs and whisk to ribbon stage. Slowly add warm bacon fat, cut with lime juice and garnish with bacon and chopped chives.
- Remove Brussels stock and place on large awesome platter with garlic bacon aioli. Sprinkle with Parmesan cheese and a squeeze of lime. Enjoy!
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