If you are on the hunt for a delicious way to transform a humble vegetable into a crowd-pleasing snack or side, look no further than this Crispy Brussels Sprouts With Dijon Aioli Recipe. These Brussels sprouts come out perfectly crisp on the outside and tender inside, elevated by a tangy, creamy Dijon aioli that brings everything together with a flavorful punch. It’s the kind of recipe that makes you rethink Brussels sprouts forever and wonder why you weren’t roasting these little gems sooner. Ready to dive into a dish that tastes as amazing as it looks? Let’s get cooking!
Ingredients You’ll Need
These ingredients are straightforward but essential. Each one plays a crucial role in delivering the flavor, texture, and color that make this dish exceptional. From the fresh Brussels sprouts to the bold Dijon and garlic in the aioli, you’re in for a treat that feels both fresh and indulgent.
- 1 lb. fresh Brussels sprouts, halved or cut into wedges if large: Choosing fresh sprouts ensures crispness and a bright, green color after roasting.
- 1-2 tbsp olive oil: Olive oil is your secret weapon to crisp up the Brussels sprouts perfectly.
- 1/4 tsp garlic powder: Adds subtle savory notes that enhance without overpowering.
- Salt and pepper to taste: Fundamental seasonings that brighten and balance flavors.
- 1/4 cup mayo: The creamy base for the Dijon aioli that brings richness.
- 2 tbsp olive oil: Combined with mayo for a smooth, luxurious aioli texture.
- 1 1/2 tbsp Dijon mustard: That signature tang and a little kick make this aioli unforgettable.
- 1 tsp minced garlic or garlic powder: For a punch of aromatic flavor in the aioli.
- Salt and pepper to taste: Ensures the aioli is perfectly seasoned.
- 1/2 tsp fresh chopped or dried parsley: Adds a touch of herbal freshness and color for garnish.
How to Make Crispy Brussels Sprouts With Dijon Aioli Recipe
Step 1: Prep and Roast the Brussels Sprouts
Start by preheating your oven to 400°F. Toss your halved Brussels sprouts in olive oil, garlic powder, salt, and pepper until each piece is evenly coated. Spread them out on a baking sheet in a single layer to make sure they roast and get crispy instead of steaming. Roast for 18-20 minutes, tossing halfway through. The result will be golden, crunchy edges with a naturally sweet and nutty flavor inside. There’s nothing quite like that irresistible crisp!
Step 2: (Optional) Air Fry for Extra Crispiness
If you have an air fryer and want to take things up a notch, toss the Brussels sprouts with oil, salt, and pepper again and air fry at 380°F for 6 minutes. After a quick toss, cook for an additional 5-7 minutes or until they reach your desired crispy perfection. The air fryer really enhances the crunch and caramelization, making this dish next-level delicious.
Step 3: Whip Up the Dijon Aioli
While the Brussels sprouts are cooking, mix together the mayo, olive oil, Dijon mustard, minced garlic or garlic powder, salt, and pepper until smooth. Chill this aioli so the flavors meld and it gets a lovely, creamy texture. This sauce is where the magic happens—it’s tangy, garlicky, and perfectly balanced to complement those crispy sprouts.
Step 4: Combine and Garnish
When your Brussels sprouts are ready, drizzle or dip them generously with the chilled Dijon aioli. Sprinkle with fresh chopped or dried parsley for a burst of color and herbaceous freshness that makes every bite more exciting. Serve immediately to enjoy the contrast of crispy sprouts with the luscious sauce.
How to Serve Crispy Brussels Sprouts With Dijon Aioli Recipe
Garnishes
Add a sprinkle of freshly grated Parmesan, toasted pine nuts, or even a few red chili flakes for a spicy kick. These small touches can elevate the presentation and taste, giving you a gourmet feel with minimal effort.
Side Dishes
This recipe works wonderfully as a side for grilled chicken, roasted pork, or even alongside a hearty pasta. It’s a simple way to sneak more veggies onto your plate without sacrificing flavor. Plus, the Dijon aioli pairs beautifully with a variety of mains.
Creative Ways to Present
Think beyond the plate: serve the Brussels sprouts on a wooden board as a party appetizer with toothpicks, or pile them on a bed of fluffy quinoa or brown rice for a wholesome lunch bowl. You could even use the crispy sprouts and aioli as a topping on burgers or flatbreads for an unexpected twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Brussels sprouts and aioli separate in airtight containers in the refrigerator. This will help maintain the sprouts’ crispness and the aioli’s fresh flavor for up to 3 days.
Freezing
Brussels sprouts don’t freeze well after cooking as they tend to become mushy. It’s best to freeze fresh sprouts if needed and prepare this recipe fresh each time to enjoy optimal texture.
Reheating
Reheat the Brussels sprouts in a skillet or oven at 350°F for a few minutes to bring back some crispness. Avoid microwaving if you want to keep them crispy. Serve with freshly made or chilled Dijon aioli for the best taste.
FAQs
Can I make this recipe vegan?
Absolutely! Swap out the mayo for a vegan mayonnaise alternative, and you’ll have a plant-based version that’s just as delicious and creamy.
What if I don’t have an air fryer?
No worries. Roasting in the oven alone crisps the Brussels sprouts beautifully. The air fryer just speeds up cooking and enhances crispiness if you have one.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are preferred for this recipe as frozen ones tend to get soggy when cooked, which can affect the crispy texture you want.
Is Dijon aioli spicy?
It has a gentle tang and mild kick from the mustard and garlic but isn’t spicy hot. You can always add a pinch of cayenne if you want to turn up the heat.
What else can I use the Dijon aioli with?
This creamy tangy aioli is great as a dip for fries, a spread on sandwiches, or a drizzle over grilled vegetables and meats. It’s a versatile sauce that brightens a variety of dishes.
Final Thoughts
Once you try this Crispy Brussels Sprouts With Dijon Aioli Recipe, it’s tough to go back to boring Brussels sprouts. The combination of crunchy, caramelized sprouts paired with that zesty, creamy aioli is a match made in kitchen heaven. So next time you want a snack or side that feels both comforting and special, give this recipe a shot—your taste buds will thank you!
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Crispy Brussels Sprouts With Dijon Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe features crispy roasted Brussels sprouts served with a tangy Dijon aioli, perfect as a flavorful side dish or appetizer. The Brussels sprouts are seasoned and baked to crispy perfection, then paired with a creamy, zesty aioli made from Dijon mustard and garlic for an irresistible combination.
Ingredients
For the Brussels Sprouts
- 1 lb. fresh Brussels sprouts, halved or cut into wedges if large
- 1–2 tbsp olive oil
- 1/4 tsp garlic powder
- Salt and pepper to taste
For the Dijon Aioli
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 1 1/2 tbsp Dijon mustard
- 1 tsp minced garlic or garlic powder
- Salt and pepper to taste
- 1/2 tsp fresh chopped or dried parsley
Instructions
- Preheat and season: Preheat your oven to 400°F (205°C). In a mixing bowl, toss the halved Brussels sprouts with 1-2 tablespoons of olive oil, garlic powder, salt, and pepper to evenly coat.
- Bake the Brussels sprouts: Spread the seasoned sprouts on a baking sheet in a single layer and bake for 18-20 minutes. Toss them halfway through baking to ensure even crispiness. They should be nicely browned and crispy when done.
- Prepare the Dijon aioli: While the Brussels sprouts bake, whisk together the mayonnaise, 2 tablespoons olive oil, Dijon mustard, minced garlic (or garlic powder), salt, and pepper in a small bowl. Chill the aioli in the refrigerator until ready to serve.
- Serve: Once the Brussels sprouts are crispy and baked, plate them and drizzle or serve alongside the chilled Dijon aioli. Garnish with fresh or dried parsley for a fresh, herby touch.
Notes
- Cut Brussels sprouts evenly for uniform cooking.
- For added crispness, broil the Brussels sprouts for the last 2-3 minutes, watching carefully to avoid burning.
- The aioli can be made ahead and stored in the refrigerator up to 2 days.
- Use fresh garlic for more robust flavor in the aioli or garlic powder for a milder taste.
- Adjust Dijon mustard quantity to taste for desired tanginess.
