If you’ve been on the hunt for a side dish that’s bursting with flavor and texture, let me introduce you to the Crispy Brussels Sprouts with Dijon Aioli Recipe. These Brussels sprouts roast up beautifully golden and crispy on the outside, tender on the inside, while the tangy, garlicky Dijon aioli brings a creamy, zesty punch that perfectly complements the sprouts. Whether you’re looking to wow guests or just treat yourself to something deliciously simple, this recipe is an absolute winner that’s sure to become a favorite in your kitchen.
Ingredients You’ll Need
This recipe relies on a handful of straightforward, wholesome ingredients that work together to create a delightful balance of crispy texture, bright flavor, and rich creaminess. Each addition plays a crucial role in making this dish shine, from the caramelized edges of the Brussels sprouts to the bold kick of the aioli.
- 1 ½ pounds Brussels sprouts, trimmed and halved: Using fresh, firm sprouts ensures a crisp roast and vibrant taste.
- 2 tablespoons olive oil: Helps the sprouts crisp up beautifully and adds a subtle fruity flavor.
- Salt and freshly cracked black pepper, to taste: Essential for enhancing the natural flavors and seasoning the dish perfectly.
- 1 tablespoon balsamic vinegar (optional): Adds a tangy sweetness when drizzled towards the end of roasting.
- ½ cup mayonnaise: Forms the creamy base of the Dijon aioli, balancing the sharpness with smoothness.
- 1 ½ tablespoons Dijon mustard: Infuses the aioli with a punchy, slightly spicy character that brightens the whole dish.
- 1 teaspoon lemon juice: Brings acidity and freshness to the aioli.
- 1 garlic clove, minced: Adds aromatic depth and savory richness to the aioli.
- Salt and freshly cracked black pepper, to taste: Finishes the aioli with perfect seasoning and balance.
How to Make Crispy Brussels Sprouts with Dijon Aioli Recipe
Step 1: Prepare and Roast the Brussels Sprouts
Start by preheating your oven to a high temperature—425°F (220°C)—to firmly lock in crispiness. Toss your halved Brussels sprouts generously with olive oil, salt, and freshly cracked black pepper for perfect seasoning. Arrange them cut side down on a baking sheet in a single layer, which is a crucial step to ensure they roast evenly and develop those irresistible golden edges. Pop them in the oven and roast for 20-25 minutes, shaking the pan halfway through to promote even browning. If you want to jazz things up, drizzle a bit of balsamic vinegar on your sprouts during the last 5 minutes to add a subtle tang and caramelized finish.
Step 2: Whip Up the Dijon Aioli
While the Brussels sprouts are roasting, mix together the creamy Dijon aioli. In a small bowl, whisk mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper until you’ve got a smooth, harmonious sauce that will perfectly complement the crispy sprouts. Don’t hesitate to adjust the seasoning to suit your taste—it’s all about making that aioli sing!
Step 3: Serve and Enjoy
Once your Brussels sprouts reach golden perfection and have that beautiful crisp texture, pull them from the oven and transfer to a serving plate. Serve them alongside the Dijon aioli, letting everyone dip and enjoy each bite dripping with that lively, garlicky sauce. This simple yet elegant presentation is perfect for sharing or indulging solo—both ways are fantastic.
How to Serve Crispy Brussels Sprouts with Dijon Aioli Recipe
Garnishes
To elevate the dish visually and flavor-wise, consider sprinkling some toasted pine nuts or finely chopped fresh parsley on top. A squeeze of extra lemon juice can also add a vibrant finish, turning your Crispy Brussels Sprouts with Dijon Aioli Recipe into a truly gourmet experience.
Side Dishes
This dish is wonderfully versatile and pairs beautifully with roasted chicken, grilled steak, or even a hearty grain bowl. For a complete vegetarian meal, serve it alongside creamy mashed potatoes or a wild rice pilaf to balance textures and flavors.
Creative Ways to Present
Impress your guests by serving the Brussels sprouts on a rustic wooden board with small dipping bowls of Dijon aioli. Or dress things up by layering sprouts in a shallow dish topped with drizzles of balsamic reduction and a sprinkle of coarse sea salt. Individual ramekins of aioli make for an eye-catching appetizer spread, perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you have any of these Crispy Brussels Sprouts with Dijon Aioli Recipe leftovers, store them separately—Brussels sprouts in an airtight container and aioli in a small jar—to keep textures fresh. They will stay good in the fridge for about 2-3 days.
Freezing
While Brussels sprouts tend to lose some crispness after freezing, you can freeze the cooked sprouts if necessary. Lay them flat in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer-safe container. Keep the aioli refrigerated only; freezing may change its creamy texture.
Reheating
To revive the sprouts’ crispiness, reheat them in a preheated oven or toaster oven at 400°F (205°C) for about 5-7 minutes. Avoid microwaving as it tends to make them soggy. Serve with cold, freshly stirred Dijon aioli for the best experience.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Frozen Brussels sprouts usually contain extra moisture, which can prevent them from getting as crispy as fresh ones. If you have to use frozen, make sure to thaw and dry them thoroughly before roasting to get closer to that perfect crisp.
Is there a substitute for mayonnaise in the Dijon aioli?
Absolutely! Greek yogurt or a vegan mayo alternative both work well and offer a lighter or dairy-free option without sacrificing creaminess or flavor.
How do I make this dish spicier?
Add a pinch of cayenne pepper or some finely chopped fresh chili to the aioli mixture for a bit of heat. You could also sprinkle red pepper flakes over the roasted sprouts before serving.
Can I prepare the aioli ahead of time?
Yes, the aioli can be made a day ahead and stored tightly covered in the fridge. This actually helps the flavors meld beautifully, making the dip even more delicious when served.
What if I don’t have balsamic vinegar? Is it necessary?
The balsamic vinegar is optional but highly recommended for a touch of sweetness and acidity that rounds out the dish. If you don’t have it, you can skip it or try a splash of lemon juice or apple cider vinegar instead for a slightly different but still lovely effect.
Final Thoughts
I truly hope you enjoy making and savoring this Crispy Brussels Sprouts with Dijon Aioli Recipe as much as I do. It’s a delightful way to turn a humble vegetable into a crisp, flavorful treat that feels special yet is so simple to prepare. Give it a go—you just might find your new favorite side dish that gets everyone asking for seconds!
Print
Crispy Brussels Sprouts with Dijon Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy Brussels Sprouts with Dijon Aioli is a deliciously roasted vegetable side dish featuring tender yet crispy Brussels sprouts with caramelized edges, paired perfectly with a tangy and creamy Dijon mustard aioli. This easy-to-make recipe is perfect as a flavorful appetizer or a nutritious complement to any meal.
Ingredients
Brussels Sprouts
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
Dijon Aioli
- ½ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- Salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, salt, and freshly cracked black pepper. Arrange them in a single layer on a baking sheet, cut side down to ensure crispiness.
- Roast the Brussels Sprouts: Place the baking sheet in the oven and roast for 20-25 minutes until the Brussels sprouts are golden brown and crispy on the edges. Shake the pan halfway through the cooking time for even roasting. If desired, drizzle balsamic vinegar over the sprouts during the last 5 minutes to add a rich tangy flavor.
- Make the Dijon Aioli: While the sprouts roast, combine mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and black pepper in a small bowl. Whisk until smooth and well blended. Taste and adjust seasoning accordingly. Set aside.
- Serve: Once roasted to perfection, transfer the crispy Brussels sprouts to a serving platter. Serve them alongside the Dijon aioli for dipping. Enjoy this flavorful and nutritious side or appetizer!
Notes
- For extra crispiness, make sure the Brussels sprouts are dry before tossing with oil.
- Balsamic vinegar is optional but adds a nice sweet tang when drizzled near the end of roasting.
- Leftover aioli can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with grilled meats or can be served as a vegetarian appetizer.
