Description
This recipe for Crispy Brussels Sprouts with Dijon Aioli offers a deliciously crunchy side dish perfect for any meal. Roasted to golden perfection and seasoned with smoked paprika and garlic powder, these Brussels sprouts pair beautifully with a creamy, tangy Dijon aioli that enhances their natural flavor.
Ingredients
Scale
Brussels Sprouts
- 1 1/2 pounds Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Dijon Aioli
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 small garlic clove (minced or grated)
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Brussels sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper until they are evenly coated.
- Arrange and roast: Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Roast in the oven for 20–25 minutes, flipping them halfway through to ensure even crisping and browning.
- Make the Dijon aioli: While the Brussels sprouts roast, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper in a small bowl until smooth and creamy.
- Serve: Once roasted to a golden brown and crispy texture, serve the Brussels sprouts hot with the Dijon aioli either on the side for dipping or drizzled on top as a flavorful sauce.
Notes
- Ensure Brussels sprouts are dry before roasting for extra crispiness.
- For a quicker cooking option, air-fry the Brussels sprouts at 400°F for 15–18 minutes.
- Add a pinch of chili flakes to the aioli for a spicy variation.
