Description
This Crispy Brussels Sprouts with Dijon Aioli recipe delivers perfectly crispy roasted or air-fried Brussels sprouts paired with a creamy, tangy Dijon aioli. Easy to prepare in just 30 minutes, this dish is a flavorful and healthy side that complements any meal. The aioli adds a rich, garlicky touch, making these Brussels sprouts an irresistible appetizer or snack.
Ingredients
Scale
Brussels Sprouts
- 1 lb. fresh Brussels sprouts, halved or cut into wedges if large
- 1-2 tbsp olive oil
- 1/4 tsp garlic powder
- Salt and pepper to taste
Dijon Aioli
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 1 1/2 tbsp Dijon mustard
- 1 tsp minced garlic or garlic powder
- Salt and pepper to taste
- 1/2 tsp fresh chopped or dried parsley
Instructions
- Preheat and prepare Brussels sprouts: Preheat your oven to 400°F if using the oven method. Rinse and halve or wedge the Brussels sprouts depending on their size.
- Season Brussels sprouts: Toss the Brussels sprouts in 1-2 tablespoons of olive oil, 1/4 teaspoon garlic powder, salt, and pepper until evenly coated.
- Oven cooking: Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Bake for 18-20 minutes, flipping or tossing halfway through to ensure even crispiness, until they are golden and crispy on the edges.
- Air frying alternative: If using an air fryer, coat Brussels sprouts with olive oil, salt, and pepper. Air fry at 380°F for 6 minutes, then toss and cook for an additional 5-7 minutes until crisp and tender.
- Prepare the Dijon aioli: In a small bowl, whisk together mayonnaise, 2 tablespoons olive oil, Dijon mustard, minced garlic or garlic powder, salt, and pepper to taste. Chill the aioli in the refrigerator until ready to serve.
- Serve: Plate the crispy Brussels sprouts and drizzle or serve with the cooled Dijon aioli. Garnish with freshly chopped or dried parsley for added color and flavor.
Notes
- You can adjust the garlic powder quantities to your taste or substitute with fresh minced garlic for more pungency.
- The dish offers two cooking options: oven roasting for a more hands-off method and air frying for quicker crispiness.
- Make sure to spread Brussels sprouts in a single layer to ensure even roasting or air frying.
- The Dijon aioli can be made ahead and refrigerated for up to 2 days.
- For a spicier kick, add a pinch of cayenne pepper to the aioli.
