Crispy Brussel Sprouts with Dijon Aioli Recipe

Crispy Brussel Sprouts with Dijon Aioli are not just a side dish in our household; they’re a culinary event. Honestly, Brussels sprouts were never my favorite growing up – they were often boiled to a mushy, slightly bitter disappointment. That was until I discovered the magic of roasting them at high heat. This recipe completely transformed my perception, and even my sprout-skeptical family members now eagerly devour them. The key is achieving that perfect crispy exterior with a tender inside, and the creamy, tangy Dijon aioli takes it to a whole new level of deliciousness. It’s a simple recipe, but with a few key techniques, it becomes an absolute showstopper – a side that often steals the spotlight from the main course. If you’re looking to convert Brussels sprout haters or simply elevate your vegetable game, you absolutely must try this recipe. It’s become a regular request at our dinner table, and I have a feeling it will become one at yours too.

Ingredients

To create these incredibly crispy Brussels sprouts with a luscious Dijon aioli, you’ll need a selection of fresh, high-quality ingredients. Let’s break down each component and discuss why they are crucial for achieving the best results.

For the Crispy Brussels Sprouts:

• 1.5 lbs Fresh Brussels Sprouts: Fresh Brussels sprouts are essential for achieving that desirable crispy texture. Frozen Brussels sprouts tend to retain more moisture, which can hinder browning and crisping. Look for sprouts that are bright green, firm, and tightly closed. Avoid sprouts that are yellowing or have wilted leaves, as these are signs of age and will not roast as well. Aim for sprouts that are roughly the same size to ensure even cooking. If your sprouts are very large, you might consider halving or even quartering them to ensure they cook through before burning on the outside.
• 3 tablespoons Olive Oil: Good quality olive oil is vital, not just for flavor but also for achieving crispiness. Olive oil has a relatively high smoke point and helps the sprouts to brown beautifully in the oven. Extra virgin olive oil is preferred for its richer flavor, but regular olive oil works just as well for roasting at higher temperatures. The oil coats the sprouts, allowing them to crisp up rather than steam, which is key to avoiding mushiness. Don’t skimp on the oil – it’s essential for that perfect texture.
• 1 teaspoon Salt: Salt is not just about seasoning; it also plays a role in drawing out moisture from the Brussels sprouts. This moisture evaporation is crucial for achieving crispiness. Use kosher salt or sea salt for best results. The coarser texture of these salts helps to distribute the seasoning evenly. Adjust the amount of salt to your preference, but don’t be afraid to be generous – it enhances the natural sweetness of the sprouts and balances the slight bitterness.
• ½ teaspoon Black Pepper: Freshly ground black pepper adds a subtle warmth and spice that complements the Brussels sprouts beautifully. Freshly ground pepper has a much more vibrant flavor than pre-ground pepper, so it’s worth the extra step. Adjust the amount to your taste, but a half teaspoon provides a nice background note without being overpowering.
• Optional: ¼ teaspoon Red Pepper Flakes (for a touch of heat): If you enjoy a little kick, a pinch of red pepper flakes can add a delightful warmth to the Brussels sprouts. This is entirely optional but can elevate the flavor profile and add a layer of complexity. Start with a small amount and adjust to your spice preference. The heat from the red pepper flakes provides a nice contrast to the richness of the aioli.

For the Dijon Aioli:

• ½ cup Mayonnaise: The base of our Dijon aioli is mayonnaise. Use a good quality, full-fat mayonnaise for the best flavor and richness. While light mayonnaise can be used, it will result in a less creamy and flavorful aioli. Real mayonnaise provides the creamy texture and emulsification needed for a perfect aioli. Homemade mayonnaise would be exceptional if you’re feeling ambitious, but a good store-bought brand works wonderfully.
• 2 tablespoons Dijon Mustard: Dijon mustard is the star flavor in this aioli. Its sharp, tangy, and slightly spicy notes cut through the richness of the mayonnaise and complement the roasted Brussels sprouts perfectly. Use a good quality Dijon mustard for the best flavor. Avoid yellow mustard, as it lacks the depth and complexity of Dijon. The Dijon mustard provides a crucial element of acidity and brightness that balances the richness of the sprouts and the aioli itself.
• 1 tablespoon Lemon Juice: Freshly squeezed lemon juice adds brightness and acidity to the aioli, further balancing the richness and adding a refreshing element. Fresh lemon juice is always preferred over bottled, as it has a much brighter and fresher flavor. The acidity of the lemon juice also helps to cut through the richness of the mayonnaise and mustard, creating a well-balanced aioli.
• 1 clove Garlic, minced: Fresh garlic adds a pungent and aromatic flavor that enhances the aioli. Mince the garlic finely to ensure it distributes evenly throughout the aioli and releases its flavor fully. Raw garlic provides a sharper flavor, but if you prefer a milder garlic taste, you can roast the garlic clove before mincing it or use garlic powder as a substitute (though fresh is recommended).
• ¼ teaspoon Salt: A pinch of salt enhances all the flavors in the aioli and brings them together. Taste and adjust the salt to your preference. Remember that the Dijon mustard already contains salt, so start with a small amount and add more to taste.
• ¼ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and depth to the aioli, complementing the other flavors. Adjust the amount to your taste.

These ingredients, when combined correctly, will result in crispy, flavorful Brussels sprouts and a tangy, creamy Dijon aioli that perfectly complements them. Quality ingredients are key to achieving the best possible flavor and texture in this recipe.

Instructions

Follow these detailed instructions to create perfectly crispy Brussels sprouts and a delicious Dijon aioli. Each step is designed to maximize flavor and texture, ensuring a truly satisfying side dish.

Preparing the Brussels Sprouts:

1. Preheat your oven to 400°F (200°C). Preheating the oven to the correct temperature is crucial for achieving crispy Brussels sprouts. A hot oven ensures that the sprouts roast quickly and develop a beautiful caramelized exterior. Make sure your oven is fully preheated before placing the sprouts inside.
2. Wash and trim the Brussels sprouts. Rinse the Brussels sprouts thoroughly under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. This is important because excess moisture will hinder browning and crisping. Trim the tough ends of the sprouts where they were attached to the stalk. Remove any yellow or damaged outer leaves.
3. Halve or quarter the Brussels sprouts. For medium to large Brussels sprouts, halve them lengthwise through the core. If your sprouts are very large, you may want to quarter them to ensure they cook through evenly. Smaller sprouts can be left whole if desired, but halving or quartering increases the surface area that will crisp up.
4. Toss the Brussels sprouts with olive oil, salt, and pepper. In a large bowl, combine the halved or quartered Brussels sprouts with olive oil, salt, and pepper (and red pepper flakes, if using). Use your hands to toss everything together, ensuring that each sprout is evenly coated with oil and seasoning. Even coating is essential for uniform crisping and flavor.
5. Arrange the Brussels sprouts in a single layer on a baking sheet. Spread the Brussels sprouts in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will cause the sprouts to steam rather than roast and crisp. If necessary, use two baking sheets to ensure they are in a single layer. Lining the baking sheet with parchment paper is optional but can make cleanup easier.
6. Roast for 20-30 minutes, flipping halfway through. Place the baking sheet in the preheated oven and roast for 20-30 minutes, or until the Brussels sprouts are tender and nicely browned and crispy. About halfway through the roasting time (around 15 minutes), use a spatula to flip the sprouts over. This ensures even browning and crisping on both sides. The roasting time may vary depending on the size of your sprouts and your oven, so keep an eye on them and adjust accordingly. They should be tender when pierced with a fork and have crispy, browned edges.

Making the Dijon Aioli (while the Brussels sprouts roast):

1. Combine mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper in a small bowl. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper. Whisk until all ingredients are well combined and the aioli is smooth and creamy.
2. Taste and adjust seasonings. Taste the aioli and adjust the seasonings to your liking. You may want to add more Dijon mustard for a tangier flavor, more lemon juice for brightness, or more salt and pepper to taste.
3. Refrigerate until ready to serve (optional). The Dijon aioli can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Chilling the aioli allows the flavors to meld together and deepen. However, it’s also delicious served immediately at room temperature.

Serving:

1. Remove the crispy Brussels sprouts from the oven. Once the Brussels sprouts are roasted to golden brown and crispy perfection, remove them from the oven.
2. Serve immediately with Dijon aioli. Transfer the hot Brussels sprouts to a serving dish and serve immediately with the Dijon aioli on the side for dipping or drizzling. Serving them hot ensures maximum crispiness. The contrast between the warm, crispy sprouts and the cool, creamy aioli is delightful.

Following these instructions will result in perfectly roasted, crispy Brussels sprouts with a flavorful and complementary Dijon aioli. Enjoy this delicious and versatile side dish!

Nutrition Facts

(per serving, approximate)

Servings: 6

Calories per serving: Approximately 220-250 calories

Macronutrients (per serving, approximate):

• Fat: 20-25g
  • Saturated Fat: 3-4g
  • Unsaturated Fat: 17-21g (primarily from olive oil and mayonnaise – includes healthy monounsaturated and polyunsaturated fats)
• Carbohydrates: 8-10g
  • Fiber: 3-4g
  • Sugar: 3-4g (naturally occurring sugars in Brussels sprouts)
• Protein: 3-4g

Micronutrients (per serving, approximate):

Brussels sprouts are a nutritional powerhouse, and this dish provides a good source of:

• Vitamin C: Excellent source (over 100% of daily recommended value) – important for immune function and antioxidant protection.
• Vitamin K: Excellent source – crucial for blood clotting and bone health.
• Vitamin A: Good source – important for vision, immune function, and cell growth.
• Folate (Vitamin B9): Good source – essential for cell growth and development.
• Potassium: Moderate source – important for blood pressure regulation and muscle function.
• Fiber: Good source – promotes digestive health and satiety.
• Antioxidants: Brussels sprouts are rich in antioxidants, which help protect cells from damage.

Important Notes:

• These nutrition facts are estimates and can vary based on specific ingredients used, serving sizes, and cooking methods.
• The calorie and fat content are primarily due to the olive oil and mayonnaise in the aioli. You can reduce the calorie and fat content slightly by using light mayonnaise, but this will affect the flavor and texture of the aioli.
• Brussels sprouts are naturally low in calories and carbohydrates and high in fiber and nutrients, making them a very healthy vegetable.
• This dish is a good source of healthy fats, especially if using olive oil and good quality mayonnaise.

This nutritional breakdown highlights that while this dish is flavorful and satisfying, it also offers significant nutritional benefits, particularly from the Brussels sprouts themselves. It’s a relatively healthy and delicious way to enjoy vegetables.

Preparation Time

This recipe for Crispy Brussels Sprouts with Dijon Aioli is relatively quick and easy to prepare, making it a great option for weeknight dinners or a side dish for gatherings. Here’s a breakdown of the preparation and cooking times:

• Prep Time: 15-20 minutes
  • This includes washing and trimming the Brussels sprouts (5-7 minutes).
  • Halving or quartering the Brussels sprouts (5-7 minutes).
  • Making the Dijon aioli (5-7 minutes).
  • Tossing the sprouts with oil and seasonings (2-3 minutes).
• Cook Time: 20-30 minutes
  • Roasting the Brussels sprouts in the oven. The exact time will depend on your oven and the size of the sprouts. Check for tenderness and crispness starting at 20 minutes.
• Total Time: 35-50 minutes

Breakdown and Tips for Speeding Up Prep:

• Make the Dijon Aioli Ahead of Time: The aioli can be made up to 3 days in advance and stored in the refrigerator. This can save you 5-7 minutes on the day of cooking.
• Efficient Brussels Sprout Prep: Streamline the Brussels sprout preparation by washing them all at once and then trimming and halving/quartering in batches. Using a sharp knife will also make the process quicker.
• Preheat Oven While Prepping: Turn on your oven to preheat as soon as you start prepping the Brussels sprouts. This ensures the oven is ready when you are done with the prep work, minimizing downtime.
• Utilize Kitchen Tools: If you have a food processor with a slicing blade, you could potentially use it to slice the Brussels sprouts (though halving/quartering by hand is often just as quick for this quantity). A garlic press can speed up mincing the garlic.

Overall:

This recipe falls into the category of a relatively quick and easy side dish. The active cooking time is minimal, mostly involving roasting in the oven, which is hands-off time. The preparation is straightforward and doesn’t require any complex techniques. With efficient prep work and the option to make the aioli in advance, you can easily get this delicious side dish on the table in under an hour, making it perfect for busy weeknights or when you need a flavorful side without spending hours in the kitchen.

How to Serve Crispy Brussels Sprouts with Dijon Aioli

These Crispy Brussels Sprouts with Dijon Aioli are incredibly versatile and can be served in a variety of ways to complement different meals and occasions. Their delicious flavor and satisfying texture make them a welcome addition to many dishes.

Here are some ideas on how to serve them:

• As a Classic Side Dish:
  • Alongside Roasted Chicken or Turkey: The crispy sprouts and tangy aioli pair beautifully with the richness of roasted poultry.
  • With Steak or Grilled Meats: The slightly bitter notes of Brussels sprouts cut through the richness of steak and other grilled meats, providing a balanced and flavorful side.
  • Paired with Salmon or Fish: The sprouts and aioli offer a delicious vegetable accompaniment to baked, pan-seared, or grilled fish.
  • As part of a Holiday Meal: These sprouts are an excellent addition to Thanksgiving, Christmas, or Easter feasts, offering a flavorful and healthy vegetable option.
• As an Appetizer or Starter:
  • Served as a Hot Appetizer: Arrange the crispy sprouts on a platter and serve with the Dijon aioli as a dipping sauce for a crowd-pleasing appetizer.
  • Part of a Vegetable Platter: Include these roasted sprouts on a vegetable platter alongside other roasted or raw vegetables, dips, and cheeses for a more substantial appetizer spread.
  • On Crostini: Top toasted crostini with a smear of Dijon aioli and a few crispy Brussels sprouts for a sophisticated and flavorful bite-sized appetizer.
• Incorporated into Other Dishes:
  • In Salads: Add cooled crispy Brussels sprouts to salads for extra texture and flavor. They work particularly well in warm salads or salads with grains and cheese.
  • In Grain Bowls: Toss crispy Brussels sprouts into grain bowls with quinoa, farro, or rice, along with other roasted vegetables, protein, and a flavorful dressing.
  • In Tacos or Wraps: Surprisingly, crispy Brussels sprouts can add a fantastic crunch and flavor to vegetarian or even meat-based tacos or wraps.
  • With Pasta: Toss crispy Brussels sprouts with cooked pasta, olive oil, garlic, and Parmesan cheese for a simple and flavorful pasta dish.
• Serving Temperature and Presentation:
  • Serve Hot: For maximum crispiness, serve the Brussels sprouts immediately after roasting while they are still hot.
  • Aioli on the Side: Serve the Dijon aioli on the side in a small bowl for dipping, allowing people to control the amount of aioli they use.
  • Drizzle with Aioli: Alternatively, you can lightly drizzle the Dijon aioli over the Brussels sprouts just before serving for a more elegant presentation.
  • Garnish (Optional): A sprinkle of fresh parsley, chopped chives, or a squeeze of extra lemon juice can add a fresh touch and visual appeal.

No matter how you choose to serve them, these Crispy Brussels Sprouts with Dijon Aioli are sure to be a hit. Their versatility and delicious flavor make them a welcome addition to any meal.

Additional Tips for Perfect Crispy Brussels Sprouts

Achieving truly crispy Brussels sprouts requires a few key techniques and considerations. Here are five additional tips to ensure your Brussels sprouts turn out perfectly every time:

1. Choose the Right Brussels Sprouts:
   • Fresh is Best: Always opt for fresh Brussels sprouts over frozen for roasting. Frozen sprouts tend to retain more moisture, making it harder to achieve crispiness.
   • Look for Firmness and Color: Select Brussels sprouts that are firm to the touch and bright green in color. Avoid sprouts that are yellowing, have wilted leaves, or feel soft, as these are signs of age and will not roast as well.
   • Size Matters (Somewhat): Aim for sprouts that are roughly the same size for even cooking. If you have a mix of sizes, you may need to adjust cooking times or cut larger sprouts into smaller pieces to ensure they cook through at the same rate as smaller ones.
2. Don’t Overcrowd the Baking Sheet:
   • Single Layer is Key: Arrange the Brussels sprouts in a single layer on the baking sheet. Overcrowding will cause the sprouts to steam instead of roast, resulting in mushy rather than crispy sprouts.
   • Use Multiple Baking Sheets if Necessary: If you are making a large batch, use two baking sheets to ensure there is enough space for the sprouts to roast properly.
   • Air Circulation: Proper spacing allows for hot air to circulate around the sprouts, promoting even browning and crisping on all sides.
3. High Heat is Your Friend:
   • Preheat Oven Thoroughly: Ensure your oven is fully preheated to 400°F (200°C) before placing the Brussels sprouts inside. A hot oven is crucial for achieving that crispy exterior.
   • Don’t Lower the Temperature: Resist the urge to lower the oven temperature if the sprouts seem to be browning too quickly. The high heat is necessary for crispiness. Instead, monitor them closely and adjust the roasting time as needed.
   • Consider Broiling (Briefly): For extra crispiness at the very end, you can broil the sprouts for the last 1-2 minutes of cooking time. Watch them very carefully to prevent burning.
4. Properly Dry the Brussels Sprouts:
   • Pat Dry After Washing: After washing and trimming the Brussels sprouts, make sure to pat them thoroughly dry with a clean kitchen towel or paper towels. Excess moisture will hinder browning and crisping.
   • Dry Bowl Tossing: Ensure the bowl you use to toss the sprouts with oil and seasonings is also dry. Any residual water can prevent crispiness.
5. Season Generously and Evenly:
   • Don’t Skimp on Oil: Use a sufficient amount of olive oil to coat the Brussels sprouts thoroughly. The oil is essential for browning and crisping.
   • Salt is Crucial: Salt not only seasons the sprouts but also helps to draw out moisture, which is beneficial for crispiness. Season generously with salt and pepper.
   • Toss for Even Distribution: Toss the sprouts thoroughly with the oil and seasonings to ensure they are evenly coated. This will result in consistent flavor and crispiness in every bite.

By following these additional tips, you’ll be well on your way to consistently making perfectly crispy and delicious Brussels sprouts that even sprout skeptics will love.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making Crispy Brussels Sprouts with Dijon Aioli, along with detailed answers to help you succeed with this recipe:

Q1: Can I use frozen Brussels sprouts for this recipe?

A: While fresh Brussels sprouts are highly recommended for achieving maximum crispiness, you can use frozen Brussels sprouts in a pinch. However, you need to take extra steps to remove excess moisture. First, thaw the frozen sprouts completely. Then, thoroughly pat them dry with paper towels, pressing out as much water as possible. Roasting frozen sprouts may take a bit longer to achieve crispiness, and they might not get quite as crispy as fresh ones, but they can still be delicious. Consider roasting them at a slightly higher temperature (425°F or 220°C) for a bit longer and keep an eye on them to prevent burning. Fresh sprouts are always the preferred choice for the best texture and flavor.

Q2: Can I make the Dijon aioli vegan?

A: Yes, you can easily make a vegan Dijon aioli! Simply substitute the mayonnaise with a good quality vegan mayonnaise. There are many excellent vegan mayonnaise options available made from soy, avocado, or other plant-based oils. The rest of the aioli ingredients (Dijon mustard, lemon juice, garlic, salt, pepper) are already vegan. The flavor profile will remain very similar, and you’ll still achieve a creamy and tangy aioli that perfectly complements the crispy Brussels sprouts.

Q3: How long can I store leftover crispy Brussels sprouts and Dijon aioli?

A: Leftover crispy Brussels sprouts are best enjoyed immediately for maximum crispiness. However, you can store them in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that they will lose some of their crispness upon refrigeration. To reheat them, you can spread them out on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-10 minutes to warm them through and try to regain some crispness. The Dijon aioli can be stored separately in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the sprouts and aioli separately and reheat the sprouts before serving with fresh aioli.

Q4: Can I use a different type of oil besides olive oil for roasting?

A: Yes, you can use other high-heat cooking oils for roasting Brussels sprouts if you don’t have olive oil or prefer a different flavor profile. Good alternatives include avocado oil, grapeseed oil, or canola oil. These oils all have relatively high smoke points and neutral flavors that will allow the natural flavor of the Brussels sprouts to shine through. Butter or coconut oil can also be used for roasting, but they will impart a different flavor. Olive oil is often preferred for its flavor and health benefits, but feel free to experiment with other oils to find your favorite.

Q5: Can I add other vegetables to roast with the Brussels sprouts?

A: Absolutely! Roasting Brussels sprouts with other vegetables is a great way to create a more diverse and flavorful side dish. Vegetables that roast well alongside Brussels sprouts include:

• Onions: Red onions or yellow onions, cut into wedges.
• Carrots: Cut into similar-sized pieces as the Brussels sprouts.
• Sweet Potatoes or Butternut Squash: Cubed into similar sizes for even roasting.
• Bell Peppers: Cut into strips or chunks.
• Broccoli or Cauliflower florets: Add these in the last 15-20 minutes of roasting as they cook faster than Brussels sprouts.

When roasting multiple vegetables together, ensure they are cut into similar sizes so they cook at roughly the same rate. You may need to adjust the roasting time slightly depending on the vegetables you choose. Toss all the vegetables together with olive oil, salt, and pepper before roasting for a delicious and colorful roasted vegetable medley.

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