Crispy Brussels Sprouts with Dijon Aioli
This dish brings back memories of cozy nights in, where the oven warmed the house and crispy sprouts disappeared faster than we could plate them. Paired with a bold Dijon aioli, these are not your average veggies—they’re crave-worthy bites of golden goodness. Whether it’s a starter or a side, they always steal the show.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
Ingredients
lb fresh Brussels sprouts, halved or wedged
1–2 tbsp olive oil
¼ tsp garlic powder
Salt & pepper to taste
For the Dijon Aioli:
¼ cup mayo
2 tbsp olive oil
1½ tbsp Dijon mustard
1 tsp minced garlic (or ½ tsp garlic powder)
Salt & pepper to taste
½ tsp chopped fresh or dried parsley
Instructions
Preheat oven to 425°F (220°C).
Toss sprouts in olive oil, garlic powder, salt, and pepper.
Spread on a baking sheet, cut side down. Roast for 20–25 min until crispy and browned.
In a small bowl, whisk together all aioli ingredients until smooth.
Serve sprouts hot with aioli for dipping—or drizzle it right on top.
Notes
Crispy, savory, and addictively dippable—this is how Brussels sprouts were meant to be loved.
Nutrition
- Calories: 180
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g