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
Scale
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.
