Crispy Brussels Sprouts with Easy Dijon Aioli Dip (Print version)
Golden roasted Brussels sprouts served with a creamy Dijon aioli dip for an easy side dish or snack.
# Ingredients:
For the Brussels sprouts
01 -
1 lb (450 g) fresh Brussels sprouts, trimmed and halved or quartered if large
02 -
2 tablespoons olive oil
03 -
1/2 teaspoon garlic powder
04 -
3/4 teaspoon kosher salt
05 -
1/4 teaspoon black pepper
For the Dijon aioli
06 -
1/3 cup mayonnaise
07 -
1 1/2 tablespoons Dijon mustard
08 -
1 tablespoon olive oil
09 -
1 teaspoon fresh lemon juice
10 -
1 small garlic clove, finely minced or grated
11 -
1 tablespoon chopped fresh parsley, plus more for garnish
12 -
Pinch of salt and black pepper, to taste
# Instructions:
01 -
Preheat the oven to 425°F. Use a large sheet pan so the Brussels sprouts have room to roast in a single layer.
02 -
Trim the dry stem ends from the Brussels sprouts and remove any loose yellow leaves. Halve small sprouts and quarter large ones so they cook evenly.
03 -
Toss the sprouts with olive oil, garlic powder, salt, and pepper until evenly coated. Arrange them cut-side down on the sheet pan.
04 -
Roast for 20-25 minutes, turning once near the end, until the cut sides are browned and the outer leaves are crisp.
05 -
While the sprouts roast, stir together mayonnaise, Dijon mustard, olive oil, lemon juice, garlic, parsley, salt, and pepper. Chill until ready to serve.
06 -
Transfer the hot Brussels sprouts to a platter, sprinkle with extra parsley, and serve with the Dijon aioli for dipping.
# Good to know:
01 -
Best served right after roasting while the leaves are crisp.
02 -
For an air fryer, cook at 380°F for 12-15 minutes in a single layer, shaking halfway.
03 -
Nutrition is an estimate per serving.