Crispy Brussels Sprouts with Dijon Aioli
If you're looking for a way to elevate Brussels sprouts, this recipe is for you! Crispy Brussels sprouts paired with a creamy, tangy Dijon aioli make for an irresistible combo. Even if you're not a fan of Brussels sprouts, this might just change your mind. The secret? The aioli—it's the perfect dipping sauce to take any veggie to the next level.
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Servings: 4
Notes
Ingredients:
For the Brussels Sprouts:
- 1 lb fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon dried parsley (or fresh if you prefer)
- Salt and pepper, to taste
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, chili powder, salt, and pepper. Make sure they're evenly coated.
- Spread the Brussels sprouts out in a single layer on a baking sheet. Bake for 18-20 minutes, stirring halfway through to ensure even crispiness.
- While the Brussels sprouts are roasting, prepare the Dijon aioli. In a small bowl, combine the mayonnaise, olive oil, Dijon mustard, minced garlic, salt, and pepper. Stir until smooth and well combined. Sprinkle with parsley for a finishing touch.
- Once the Brussels sprouts are golden and crispy, remove them from the oven. Serve them with the Dijon aioli on the side for dipping.