1 lb. Brussels sprouts, trimmed, large ones halved2 tbsp. extra virgin olive oilKosher salt and black pepper1/4 c. parmesan cheese1/2 c. aged balsamic vinegar1/4 c. plain Greek yogurt1 habanero, halved, seeds and ribs removedJuice of 1 lemon1 tsp. lemon zest1 tbsp. parsley1 garlic clove
Preheat oven to 450*Toss Brussels sprouts with olive oil, salt and pepper on a rimmed baking sheet.Roast for 20 minutes, flip and roast for another 5-10 minutes, until browned.Meanwhile, reduce balsamic vinegar over medium heat in a small stock pot until it's a thick syrup.Add yogurt, habanero, lemon juice, lemon zest, parsley, garlic and a pinch of salt to a blender, blend on high speed until all ingredients are pureed. Taste and season with salt and pepper.Remove sprouts from the oven, arrange on a serving plate.Top with parmesan, drizzle with balsamic and aioli, serve.