If you’re searching for a vegetable side dish that’s both impressive and effortless, Crispy Brussels Sprouts with Dijon Aioli will absolutely wow you! The sprouts roast up gorgeously golden with irresistibly crunchy edges, while the creamy, tangy aioli brings every bite to life. This is the kind of recipe that transforms everyday veggies into something crave-worthy, making even staunch Brussels sprout skeptics reach for seconds. With only a handful of pantry staples and a quick whirl in the oven, you’ll have a dish that looks (and tastes) restaurant-ready.
Ingredients You’ll Need
What makes this dish so special is how a few simple, everyday ingredients come together for a burst of flavor and texture. Every element here plays an essential role, delivering either crispiness, creaminess, or a perfect tangy kick.
- Brussels sprouts (1 1/2 pounds, trimmed and halved): Pick firm, bright green sprouts for the best flavor and a gorgeous roasted finish.
- Olive oil (2 tablespoons): Helps the sprouts roast up crisp and golden without drying out.
- Salt (1/2 teaspoon): Essential for drawing out flavors and enhancing the natural sweetness of the sprouts.
- Black pepper (1/4 teaspoon): Adds a tiny pop of heat and depth.
- Garlic powder (1/4 teaspoon): Lends a subtle savory base note that pairs beautifully with the roasted veggies.
- Mayonnaise (1/4 cup): Forms the creamy base of the Dijon aioli, making every bite incredibly luscious.
- Dijon mustard (1 tablespoon): The secret weapon for sharp, zesty flavor in the aioli.
- Lemon juice (1 teaspoon): Adds a bright, fresh zing that wakes up the sauce and balances the richness.
- Garlic (1 clove, minced or grated): Offers pungency and punch to the aioli, taking it over the top.
- Pinch of salt (for the aioli): Brings all the flavors in the sauce together for a perfect finish.
How to Make Crispy Brussels Sprouts with Dijon Aioli
Step 1: Prep the Brussels Sprouts
Start by trimming the ends from your Brussels sprouts and slicing them in half. This not only helps them cook evenly but also maximizes those juicy flat surfaces that turn extra crispy in the oven.
Step 2: Season and Toss
In a large bowl, toss the halved sprouts with olive oil, salt, black pepper, and garlic powder. Take a moment to ensure every sprout is thoroughly coated—this is key to getting that ultra-crunchy finish.
Step 3: Arrange and Roast
Spread the seasoned sprouts in a single layer, cut side down, on a baking sheet. Don’t overcrowd them; plenty of space lets the heat circulate, making your Crispy Brussels Sprouts with Dijon Aioli reach peak crunchiness. Roast at 425°F for 20 to 25 minutes, flipping halfway through to get both sides deliciously browned.
Step 4: Make the Dijon Aioli
While your sprouts roast, whip up the easy aioli: combine mayonnaise, Dijon mustard, lemon juice, minced garlic, and that finishing pinch of salt in a small bowl. Stir until creamy and blended, then stash it in the fridge to chill and let those flavors marry.
Step 5: Serve and Enjoy
Once your sprouts are irresistibly golden and crispy, pile them onto a serving platter. Serve hot with the Dijon aioli on the side for dunking or artfully drizzle it over the top—however you serve it, you’re in for a treat.
How to Serve Crispy Brussels Sprouts with Dijon Aioli
Garnishes
Finish your platter of Crispy Brussels Sprouts with Dijon Aioli with a sprinkling of chopped fresh parsley, a few shavings of Parmesan, or a zest of lemon for color and brightness. A sprinkle of flaky sea salt right before serving also gives that extra pop of flavor.
Side Dishes
These sprouts play well next to just about anything: roasted meats, baked fish, or grilled sandwiches. They’re especially welcome at holiday tables, but can jazz up a weeknight dinner just as easily. Try pairing them with creamy mashed potatoes or a light, citrusy salad to let the flavors shine.
Creative Ways to Present
Crispy Brussels Sprouts with Dijon Aioli also make a show-stopping appetizer—serve them on small plates with individual sauce cups for dipping. Or, pile them over toasted crostini and drizzle with the aioli for a fun bruschetta-inspired bite at your next get-together.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though it’s rare!), tuck the cooled sprouts and extra aioli into separate airtight containers. They’ll keep in the fridge for up to 3 days without losing too much of their charm.
Freezing
While you technically can freeze roasted Brussels sprouts, the texture will soften quite a bit when thawed, so it’s not my top recommendation. The Dijon aioli, however, is best kept fresh and not frozen, to preserve its creamy texture.
Reheating
To bring back the crispiness, spread the sprouts on a baking sheet and reheat at 400°F for 7 to 10 minutes, or until hot and crispy again. A quick toss in the air fryer for a few minutes also works wonders. Serve with the chilled aioli and you’re right back in flavor heaven.
FAQs
Can I use frozen Brussels sprouts?
While fresh Brussels sprouts yield the best results for Crispy Brussels Sprouts with Dijon Aioli, you can use frozen in a pinch. Just thaw and dry them thoroughly before roasting to help achieve that signature crispiness.
Is there a substitute for mayonnaise in the aioli?
Absolutely! For a lighter version, you can swap in Greek yogurt, or use a vegan mayo to keep the aioli dairy-free and plant-based. Both options offer a tasty twist, but classic mayo brings the richest flavor and texture.
Can I make Crispy Brussels Sprouts with Dijon Aioli in an air fryer?
Yes! Air fry the Brussels sprouts at 375°F for 15 to 18 minutes, shaking the basket halfway through. You’ll still get those gorgeous crispy edges that make this dish so irresistible.
How do I keep the Brussels sprouts from turning soggy?
The key is to give them plenty of space on the baking sheet and always roast, never steam. Roasting cut side down at high heat ensures each sprout gets maximum golden, crispy contact.
Is the Dijon aioli spicy?
Dijon mustard has a bit of gentle heat and tang but isn’t overly spicy. The aioli is creamy, zippy, and totally balanced—perfect for all palates, even those who don’t love spicy food.
Final Thoughts
Don’t be surprised if these Crispy Brussels Sprouts with Dijon Aioli disappear faster than you expected! There’s just something magical about that combo of caramelized crunch and tangy sauce. Give this recipe a try—you might just have a new favorite way to enjoy Brussels sprouts!
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Crispy Brussels Sprouts with Dijon Aioli Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy a delicious and crispy twist on Brussels sprouts with this recipe for Crispy Brussels Sprouts with Dijon Aioli. Perfectly roasted Brussels sprouts paired with a tangy Dijon aioli make for a flavorful and satisfying side dish.
Ingredients
For the Brussels Sprouts:
- 1 1/2 pounds Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Dijon Aioli:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 clove garlic (minced or grated)
- pinch of salt (for aioli)
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Toss Brussels sprouts: Toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder until well coated.
- Roast: Spread Brussels sprouts in a single layer on a baking sheet, cut side down. Roast for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- Make aioli: Mix mayonnaise, Dijon mustard, lemon juice, garlic, and a pinch of salt in a small bowl. Refrigerate until ready to serve.
- Serve: Serve crispy Brussels sprouts hot with Dijon aioli on the side or drizzled over the top.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- You can also cook the Brussels sprouts in an air fryer at 375°F for 15–18 minutes, shaking halfway through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 batch
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
