Description
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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
