CRISPY BRUSSELS SPROUTS WITH MUSTARD AIOLI — Brussels sprouts are halved and roasted until crispy, then served with a tangy Dijon mustard aioli sauce. Wonderful as an appetizer or side dish.
If we go to a restaurant and they serve Crispy Brussels Sprouts, I order them! Just ask my husband. So I’m sure he’s glad I’ve learned to make them at home.
Or maybe not…..since he doesn’t care for Brussels sprouts. He’s totally missing out, of course. But that’s okay–it just means more Brussels sprouts for me.
Even better when they’re served with something delicious for dipping. Maybe if I’d been offered this delicious Dijon mustard aioli as a child, I would have liked Brussels sprouts back then.
Who are we kidding? Probably not. But now I’d eat these crispy, crunchy veggies every day. Especially since this recipe is so incredibly easy to make.
The Brussels sprouts themselves are simply tossed with olive oil, salt and pepper. That’s it! The secret to getting them crispy is cranking up the oven to 450 degrees.
Fifteen to twenty minutes later, you’ve got delicious sprouts that are tender on the inside and crispy on the outside. Which gives you just enough time to whip up the aioli.
If you’re wondering what aioli is, it’s a garlic sauce usually made with eggs and olive oil. Kind of like mayonnaise–which is what I use in this recipe to make things quick and easy.
Of course, the Brussels sprouts aren’t quite as healthy dipped in a mayonnaise based sauce, but I say when you’re eating something so healthy, why not indulge a little.
If you’re in charge of the appetizer or side dish for Thanksgiving dinner, it doesn’t get any easier than these Crispy Brussels Sprouts with Mustard Aioli. If you’re not a fan of Brussels sprouts, this recipe may just win you over!
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Tips for Choosing and Storing Brussels Sprouts
Appearance: Look for Brussels sprouts that are bright green and are tightly closed. If the leaves have begun to separate and the edges are yellow, the Brussels sprouts may not be fresh.
Give them a squeeze–they should be hard enough that there is very little give. Smaller sprouts are usually sweeter.
Storing: Store unwashed, untrimmed Brussels sprouts — whether loose or on the stalk — in a plastic bag in the crisper drawer of your refrigerator. They can last up to a week in the fridge, maybe even longer, but their taste becomes stronger and less sweet over time.
Cooking: Don’t overcook Brussles sprouts–they should be tender, but still slightly crisp in the center (about 5-7 minutes in a steamer). Before cooking, be sure to remove any outer leaves that look pale or yellow.
Here’s what you’ll need to make Crispy Brussels Sprouts with Mustard Aioli
- Produce: Brussles sprouts, garlic
- Olive oil
- Salt and pepper
- Dijon mustard
- Lemon juice
For the Brussels sprouts
- 1 pound Brussles sprouts, halved
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
For the Dijon aioli
- 2/3 cup mayonnaise
- 3 tablespoons olive oil
- 3 tablespoons Dijon Mustard
- 1 clove garlic, minced
- 1/2 teaspoon lemon juice
- Salt and pepper, to taste
- Preheat oven to 450 degrees. Toss the Brussels sprouts with olive oil, then season with salt and pepper. Arrange in a single layer on a lightly greased baking sheet.
- Roast for 15-20 minutes, or until Brussels sprouts reach desired crispness. Toss once, halfway through baking time.
- While Brussels sprouts cook, whisk together the ingredients for the Dijon aioli. Serve warm Brussels sprouts with aioli for dipping.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 434 Total Fat: 46g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 38g Cholesterol: 15mg Sodium: 693mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 5g
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Who Dished It Up First: Adapted from Dash of Mandi