I'm working on using the black garlic that we purchased last week. Black garlic is much more mild than traditional garlic, so if you don't have access to black garlic, use 2 cloves of regular garlic instead.
Inspired by Chez Us.
-1 pound brussels sprouts, clean and quartered
-1/4 cup Miracle Whip
-5 cloves black garlic, minced
-1 teaspoon harissa paste
Clean your brussels sprouts by washing them, removing a few outer leaves and cutting them into quarters. Place on a foil or parchment lined baking sheet and spray liberally with cooking spray. Season heavily with salt and pepper and then bake at 450 for 30-35 minutes. The brussels should be looking pretty browned.
While the brussels bake, combine the Miracle Whip (or mayo), black garlic, and harissa paste. Serve alongside the crispy brussels sprouts.
Both of us essentially inhaled these brussels sprouts. The dip had a nice complexity of flavor and the roasted brussels sprouts paired nicely with the heat and sweetness of the dip. The dip recipe could be very versatile, there are a lot of flavor notes that would pair well with the black garlic and harissa. It might have been nice with a little mustard in it.