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. Use your ← → (arrow) keys to browse Why These Work Every Time The magic of this recipe is in the details. That high heat gives you the perfect crispy exterior while keeping the inside tender. The seasonings are simple but they bring out the natural sweetness of the sprouts. And that Dijon Aioli? It's the kind of sauce you'll want to put on everything. I always make extra because people love it so much. A serving of roasted Brussels sprouts arranged around a small bowl of creamy dipping sauce, garnished with black pepper and herbs. | Myhomemaderecipe.com Frequently Asked Questions How do I make sure the brussels sprouts get crispy? Make sure not to overcrowd the baking sheet and arrange sprouts in a single layer. High heat and enough space allows them to crisp rather than steam. Can I make the aioli ahead of time? Yes, the aioli can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature before serving. What's the best way to cut brussels sprouts? Trim the stem end and remove any discolored outer leaves. Cut larger sprouts in half or quarters to ensure even cooking and more crispy edges. Use your ← → (arrow) keys to browse Can I use frozen brussels sprouts? Fresh brussels sprouts work best for getting crispy results. Frozen sprouts contain too much moisture and won't crisp up as well. What else can I serve with the dijon aioli? This aioli works great with other roasted vegetables, as a sandwich spread, or with french fries. It's versatile and adds flavor to many dishes. Crispy Brussels Sprouts With Dijon Aioli Oven-roasted brussels sprouts seasoned with garlic and chili powder, served with a creamy homemade dijon aioli dipping sauce. Prep Time 10 Minutes Cook Time 20 Minutes Total Time 30 Minutes Difficulty: Easy Cuisine: Mediterranean Yield: 4 Servings (1 pound sprouts) Dietary: Low-Carb, Vegetarian, Gluten-Free, Dairy-Free Use your ← → (arrow) keys to browse Ingredients 01 Fresh brussels sprouts, cut into pieces (1 pound). 02 Olive oil for sprouts (2 tablespoons). 03 Garlic powder (1/2 teaspoon). 04 Chili powder (1/4 teaspoon). 05 Salt and pepper to taste. 06 Mayonnaise (1/4 cup). 07 Olive oil for aioli (2 tablespoons). 08 Dijon mustard (1 1/2 tablespoons). 09 Fresh garlic, minced (1 teaspoon). 10 Dried parsley (1/2 teaspoon). Instructions Step 01 Heat oven to 400°F. Step 02 Toss sprouts with oil, garlic powder, chili powder, salt and pepper. Step 03 Spread on baking sheet in single layer, cook 18-20 minutes, stirring halfway. Step 04 Mix mayo, oil, dijon, garlic and seasonings until combined. Step 05 Top aioli with parsley and serve with hot sprouts. Use your ← → (arrow) keys to browse Notes Arrange sprouts in single layer for best crispiness. Aioli can be made ahead. Tools You'll Need Baking sheet. Large bowl. Small bowl.