Crispy Brussels Sprouts With Dijon Aioli

These crispy brussels sprouts are roasted with simple seasonings and paired with a quick homemade dijon aioli for dipping. Perfect as an appetizer or side dish.

I discovered this Brussels sprouts recipe when I was determined to convert my sprout-hating friends and let me tell you it worked like magic! These aren’t the mushy sprouts from your childhood these are crispy golden bites of heaven paired with a Dijon Aioli that’ll make you forget everything you thought you knew about Brussels sprouts. Every time I serve them people ask for the recipe and that’s when I know I’ve won another convert to Team Brussels Sprouts.

Not Your Grandmother’s Sprouts

Let’s be honest most of us grew up with steamed Brussels sprouts that were well just sad. But something magical happens when you roast them with garlic and a touch of chili powder. They get all crispy and caramelized on the outside while staying tender inside. And that Dijon Aioli? It takes these from simple roasted vegetables to something you’d find at a fancy restaurant.

Everything You’ll Need

- Brussels Sprouts: Look for bright green firm sprouts about the same size they’ll cook more evenly.

- Olive Oil: Don’t skimp here it’s key for getting that perfect crispy exterior.
- Seasonings: Garlic powder chili powder salt and pepper create layers of flavor.
- Dijon Aioli: This sauce is everything mayo olive oil Dijon mustard fresh garlic and parsley come together for the perfect dip.

Let’s Get Cooking

Getting Started: First thing I do is crank up that oven to 400°F. While it’s heating I trim my sprouts cutting off the tough ends and halving them. The cut sides are going to get beautifully caramelized.
Making Them Tasty: In my biggest bowl I toss those sprouts with olive oil and all those wonderful seasonings. Make sure every sprout gets coated they should all be glistening.
The Magic Happens: Here’s the key spread them out on your baking sheet like they’re social distancing. Overcrowding is the enemy of crispiness.
Creating That Sauce: While they roast I mix up the Dijon Aioli. All those ingredients come together to make the most amazing dipping sauce.
Time to Enjoy: When those sprouts come out all golden and crispy I can hardly wait to dive in. A quick sprinkle of salt and they’re ready to meet that creamy aioli.