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.