These Crispy Brussels Sprouts with Dijon Aioli are a delicious and savory side dish or snack that I can’t get enough of. Roasted to golden perfection and paired with a tangy, creamy aioli, they strike the perfect balance of crispy, salty, and rich. Whether I’m serving them at a dinner party or enjoying them as a quick weeknight side, this dish always hits the spot.
Why You’ll Love This Recipe
I love how easy and satisfying this recipe is. The Brussels sprouts get irresistibly crispy in the oven, and the simple Dijon aioli takes just minutes to whip up but adds a bold flavor punch. It’s a healthier alternative to deep-fried snacks but still delivers that crave-worthy crunch. Plus, the ingredients are simple and likely already in my pantry.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon smoked paprika (optional)
For the Dijon Aioli:
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 garlic clove, finely minced
Salt and pepper, to taste
Directions
I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
I toss the halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika if using, until they’re well coated.
I spread them cut side down on the baking sheet in a single layer for maximum crispiness.
I roast for 20–25 minutes, flipping them halfway through, until they’re golden brown and crispy on the edges.
While they roast, I whisk together the mayonnaise, Dijon mustard, lemon juice, garlic, and a pinch of salt and pepper in a small bowl to make the aioli.
I serve the Brussels sprouts hot with the Dijon aioli on the side or drizzled over the top.
Servings and timing
This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 25 minutes to cook, so I can have it ready in about 35 minutes total.
Variations
I sometimes sprinkle grated Parmesan over the Brussels sprouts before roasting for extra flavor.
To make it spicy, I add a pinch of red pepper flakes to the aioli.
For a vegan version, I use vegan mayo in the aioli.
I also love adding a touch of maple syrup to the sprouts before roasting for a sweet-and-savory combo.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 375°F (190°C) for about 8–10 minutes until they crisp back up. The aioli can be kept refrigerated in a sealed container for up to 4 days.
FAQs
How do I make Brussels sprouts extra crispy?
I always roast them cut-side down and avoid overcrowding the pan. This helps them brown nicely and stay crispy.
Can I use frozen Brussels sprouts?
I prefer fresh Brussels sprouts for the best texture. Frozen ones can work, but they may not get as crispy.
What can I use instead of Dijon mustard?
Stone-ground mustard or spicy brown mustard are good substitutes, though they’ll slightly change the flavor.
Is the aioli safe to make ahead of time?
Yes, I make the aioli a day ahead sometimes. Just keep it chilled until serving.
Can I air fry the Brussels sprouts?
Absolutely. I air fry them at 400°F (204°C) for about 15 minutes, shaking halfway through.
Conclusion
These Crispy Brussels Sprouts with Dijon Aioli are one of my favorite ways to elevate a humble vegetable into something totally addictive. The creamy, tangy aioli paired with golden, crispy edges makes every bite memorable. Whether it’s for a gathering or a quiet night in, this recipe always delivers.
Crispy Brussels Sprouts with Dijon Aioli are a savory, golden-roasted side dish paired with a creamy, tangy aioli. Perfect for dinner parties or quick weeknight meals.
Ingredients
1 ½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon smoked paprika (optional)
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 garlic clove, finely minced
Salt and pepper, to taste
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika (if using) until well coated.
Spread Brussels sprouts cut side down on the baking sheet in a single layer.
Roast for 20–25 minutes, flipping halfway through, until golden brown and crispy on the edges.
Meanwhile, whisk together mayonnaise, Dijon mustard, lemon juice, garlic, and a pinch of salt and pepper to make the aioli.
Serve the roasted Brussels sprouts hot with the Dijon aioli on the side or drizzled on top.
Notes
Use vegan mayo for a vegan version of the aioli.
Add a touch of maple syrup to the sprouts before roasting for sweetness.
Sprinkle Parmesan on top before roasting for added flavor.
Add red pepper flakes to the aioli for a spicy kick.
