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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.
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.
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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.
- → 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.