Description
These Crispy Brussels Sprouts with Dijon Aioli are a delightful combination of roasted Brussels sprouts that are golden brown and crispy on the edges, paired with a tangy and creamy Dijon aioli for dipping. This dish is the perfect appetizer, side dish, or snack, and it’s sure to impress guests or satisfy your cravings for something crunchy and flavorful. With a balance of savory and slightly sweet, these Brussels sprouts will convert even the most skeptical veggie eaters.
Ingredients
Scale
For the Crispy Brussels Sprouts:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
For the Dijon Aioli:
- ½ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- Salt and freshly cracked black pepper, to taste
Instructions
Prepare the Brussels Sprouts:
- Preheat your oven to 425°F (220°C).
- Toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet, cut side down.
- Roast the Brussels sprouts for 20-25 minutes, until they are crispy and golden brown on the edges. Shake the pan halfway through cooking to ensure even roasting.
- If desired, drizzle with balsamic vinegar during the last 5 minutes of roasting for extra flavor.
Make the Dijon Aioli:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper until smooth and well combined.
- Taste and adjust seasoning as needed. Set aside.
Serve:
- Once the Brussels sprouts are roasted and crispy, remove them from the oven and transfer to a serving platter.
- Serve the crispy Brussels sprouts alongside the Dijon aioli for dipping.
- Enjoy your Crispy Brussels Sprouts with Dijon Aioli—a flavorful side or appetizer perfect for any meal!
Notes
- Balsamic Vinegar: Adding balsamic vinegar in the last few minutes of roasting can enhance the flavor with a slightly sweet and tangy glaze.
- Serving Suggestions: These Brussels sprouts pair wonderfully with a variety of dishes, such as roasted chicken, steak, or even as a topping for salads.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. The aioli can be stored separately in the fridge for up to a week.
- Adjusting Spice: Feel free to adjust the amount of black pepper and salt in both the Brussels sprouts and the aioli to your taste.
- Prep Time: 10 mins
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (about 1 cup Brussels sprouts and 2 tablespoons aioli)
- Calories: 230
- Sugar: 2g
- Sodium: 480 mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0 g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg