Brussels sprouts are halved and roasted until crispy, then served with a tangy Dijon mustard aioli sauce. Wonderful as an appetizer or side dish.
Why You’ll Love This Recipe
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.
I admit, I hated Brussels sprouts as a kid. I mean, who didn’t? Now, along with things like pasta salad and potato salad (which I also hated as a kid), I love them. Like, a lot.
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!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Produce: Brussels sprouts, garlic
- Olive oil
- Salt and pepper
- Mayonnaise
- Dijon mustard
- Lemon juice
Crispy Brussels Sprouts with Mustard Aioli
Ingredients
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
Instructions
- 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.
Nutrition
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3 comments
Lauri Littlewood
I made this tonight. I LOVE Brussels sprouts and this dipping sauce was a nice addition. I also realized that I had been cooking my brussel sprouts about 25 degrees too low. I did use garlic powder instead of the minced garlic as sometimes raw garlic upsets my stomach.
Danelle
Thank you! So glad you liked it. And yes, I like the higher temperature because I love those crispy edges!
Mary
Made for thanksgiving dinner. Made 1/2 recipe as we are only 2. Was very good will make again as appetizer for Xmas family