If you’ve ever thought Brussels sprouts were just a soggy side, get ready to have your mind changed with this Crispy Brussels Sprouts with Dijon Aioli Recipe. It’s a crunchy, flavorful dish that marries the natural earthiness of roasted Brussels sprouts with a zingy, creamy aioli that’s bursting with Dijon mustard goodness. Whether you’re serving it as a snack, a side, or a party appetizer, this recipe transforms humble sprouts into something absolutely crave-worthy. I’m excited to walk you through every step to get that perfect golden crisp and that garlicky, tangy dip that makes this dish unforgettable.
Ingredients You’ll Need
Simple, fresh ingredients are at the heart of this recipe. Each one plays a key role—whether it’s building flavor, adding texture, or bringing a vibrant pop to the plate. The beauty lies in the combination, where olive oil crisps up the sprouts perfectly, and the Dijon aioli adds a luscious finish that ties everything together.
- 1 ½ pounds Brussels sprouts, trimmed and halved: Choosing fresh, firm sprouts ensures the best crunch after roasting.
- 2 tablespoons olive oil: This helps create that irresistible crispy outer layer while roasting.
- Salt and freshly cracked black pepper, to taste: Season generously to enhance natural flavors.
- 1 tablespoon balsamic vinegar (optional): Adds a subtle tang and deeper complexity if you love a hint of acidity.
- ½ cup mayonnaise: The creamy base for the Dijon aioli that provides richness and balance.
- 1 ½ tablespoons Dijon mustard: Gives the aioli a sharp, piquant kick that’s signature to this recipe.
- 1 teaspoon lemon juice: Brightens the aioli with fresh citrus notes.
- 1 garlic clove, minced: Infuses the aioli with fragrant, savory depth.
- Salt and freshly cracked black pepper, to taste: Finishes the aioli perfectly to complement the sprouts.
How to Make Crispy Brussels Sprouts with Dijon Aioli Recipe
Step 1: Prep and Roast the Brussels Sprouts
Start by preheating your oven to 425°F (220°C). After trimming and halving the Brussels sprouts, toss them in olive oil, salt, and pepper to coat evenly. Spread them out on a baking sheet in a single layer—crowding will steam the sprouts instead of crisping them up. Roast for about 20 to 25 minutes, shaking the pan halfway through to ensure golden, crunchy edges all around. Keep an eye out for those beautiful crispy tips—that’s the magic you’re going for here!
Step 2: Whip Up the Dijon Aioli
While the sprouts roast, it’s time to make the star sauce. In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, and minced garlic. Add salt and pepper to taste, mixing thoroughly until smooth and well blended. The garlic adds a welcoming warmth, while the mustard and lemon provide that zesty punch that balances the creaminess. If you like, a splash of balsamic vinegar can be whisked in to add an extra layer of flavor complexity.
Step 3: Serve and Enjoy
Once the Brussels sprouts come out of the oven, allow them to cool for a minute or two, then plate them up. Serve with a generous dollop of the Dijon aioli on the side or drizzle it right on top. Get ready for that perfect bite that’s crispy, tangy, and absolutely addictive. This is where everything comes together to create a dish you’ll want to make over and over.
How to Serve Crispy Brussels Sprouts with Dijon Aioli Recipe
Garnishes
Adding a sprinkle of toasted nuts—like pecans or almonds—brings delightful crunch and nuttiness. For an herbaceous note, fresh chopped parsley or chives brighten things up both visually and in flavor. A light dusting of smoked paprika also works wonders if you enjoy a hint of smoky warmth on your sprouts.
Side Dishes
This dish pairs wonderfully with roasted meats, grilled fish, or even as a hearty side for a plant-based meal. The tangy aioli complements everything from juicy steaks to simple quinoa bowls, so the possibilities are endless. You can even add it to a sandwich or wrap for an unexpected flavor upgrade.
Creative Ways to Present
Why not turn these into party favorites by serving them in mini cups or on skewers with the aioli drizzled over? You could also toss the sprouts together with cooked pasta and extra aioli for a quirky Brussels sprout pasta dish. No matter how you plate it, this Crispy Brussels Sprouts with Dijon Aioli Recipe always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
Place any leftover roasted Brussels sprouts in an airtight container and store in the fridge for up to 3 days. To keep the sprouts crispy, avoid storing them with the aioli mixed in—add the sauce fresh before serving.
Freezing
While you can freeze roasted Brussels sprouts, the texture may become mushy upon thawing. If you plan ahead, freeze the raw trimmed sprouts separately and roast fresh when ready to enjoy optimal crispness.
Reheating
To bring back their crispiness, reheat leftovers in a hot oven or air fryer for a few minutes rather than the microwave, which tends to make them soggy. Serve with freshly prepared Dijon aioli for best results.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts work best for achieving that perfect crisp, you can use frozen if you thaw and dry them thoroughly before roasting. This prevents excess moisture that could make them soggy.
Is Dijon aioli suitable for vegans?
Traditional Dijon aioli contains mayonnaise, which usually includes eggs. For a vegan version, try making your own aioli using vegan mayo or blending silken tofu with Dijon mustard, lemon juice, and garlic.
Can I make the Dijon aioli ahead of time?
Yes, the aioli can be prepared a day ahead and refrigerated in an airtight container. This actually helps the flavors meld beautifully. Just give it a good stir before serving.
What if I don’t have balsamic vinegar?
The balsamic vinegar is optional and adds subtle acidity. You can skip it or substitute with a splash of apple cider vinegar or lemon juice for a similar tang.
How do I get extra crispy Brussels sprouts?
Make sure they’re dry before roasting, roast at a high temperature, and avoid overcrowding the pan. Tossing them halfway through cooking helps all sides get beautifully caramelized and crispy.
Final Thoughts
This Crispy Brussels Sprouts with Dijon Aioli Recipe has become one of my go-to dishes whenever I want something that’s both healthy and indulgent. Its effortless preparation hides the delicious complexity packed into every bite. If you give it a try, I promise it’ll convert even the most skeptical sprout eaters. So grab those Brussels sprouts and get roasting—your taste buds are in for a fantastic treat!
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Crispy Brussels Sprouts with Dijon Aioli Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A delightful appetizer or side dish featuring crispy roasted Brussels sprouts paired with a tangy, creamy Dijon aioli. The Brussels sprouts are seasoned, roasted to golden perfection, then served with a flavorful homemade aioli that combines mayonnaise, Dijon mustard, lemon juice, and garlic for a balanced and vibrant taste.
Ingredients
Brussels Sprouts
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
Dijon Aioli
- ½ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- Salt and freshly cracked black pepper, to taste
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 425°F (220°C). While the oven heats, trim the ends off the Brussels sprouts, remove any yellow outer leaves, and cut them in half for even cooking.
- Roast the Brussels Sprouts: Toss the halved Brussels sprouts in olive oil, salt, and freshly cracked black pepper. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, turning once halfway through, until they are golden brown and crispy on the edges. If you like, drizzle with balsamic vinegar in the last 5 minutes of roasting and toss to coat.
- Prepare the Dijon Aioli: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, minced garlic, and a pinch of salt and pepper until smooth and creamy. Adjust seasoning to taste.
- Serve: Once the Brussels sprouts are done roasting, transfer them to a serving dish and offer the Dijon aioli on the side or drizzle it over the top for dipping or drizzling.
Notes
- For extra crispiness, ensure Brussels sprouts are dry before tossing with oil.
- Balsamic vinegar adds a sweet tang but is optional based on preference.
- The aioli can be prepared in advance and refrigerated for up to 2 days.
- Use fresh garlic in the aioli for the best flavor; garlic powder can be substituted in a pinch.
- Adjust the amount of Dijon mustard in the aioli according to your preferred tanginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
