Description
This recipe delivers perfectly roasted Brussels sprouts—crispy on the outside, tender on the inside—paired with a creamy, tangy Dijon aioli. It’s a delightful combination of textures and flavors that elevates a humble vegetable into a show-stopping dish, perfect for entertaining or a gourmet weeknight treat.
Ingredients
Scale
- **For the Crispy Brussels Sprouts:**
- 1 ½ pounds (about 680g) Brussels sprouts, trimmed and halved or quartered
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Optional garnishes: Red pepper flakes, fresh parsley/chives
- **For the Dijon Aioli:**
- ½ cup good quality mayonnaise
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced very finely
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt
- Pinch of freshly ground black pepper
Instructions
- **Prepare the Brussels Sprouts:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss the trimmed and cut Brussels sprouts with the olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper until well coated. Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- **Roast the Brussels Sprouts:** Roast in the preheated oven for 20-25 minutes, or until deeply golden brown and crispy on the outside, and tender when pierced with a fork. Halfway through the roasting time (around 10-12 minutes), gently toss the sprouts with a spatula to ensure even browning.
- **Prepare the Dijon Aioli:** While the Brussels sprouts are roasting, prepare the Dijon aioli. In a small bowl, combine the mayonnaise, Dijon mustard, minced garlic clove, fresh lemon juice, ¼ teaspoon sea salt, and a pinch of black pepper. Whisk vigorously until smooth and creamy. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
- **Serve:** Once the Brussels sprouts are crispy and cooked through, remove them from the oven. Transfer the hot sprouts to a serving platter. Drizzle generously with the prepared Dijon aioli, or serve the aioli on the side for dipping. Garnish with red pepper flakes or fresh herbs like chopped parsley, if desired. Serve immediately while hot and crispy.
Notes
For maximum crispiness, ensure Brussels sprouts are thoroughly dry before roasting and spread them in a single layer without overcrowding the baking sheet. A high roasting temperature is key for charring and caramelization.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: American, European
Nutrition
- Serving Size: Per serving
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg