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Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli

These Brussels sprouts sing with caramelized, crunchy edges and tender, sweet centers—exactly the kind of side dish that gets requested on repeat. A bright, garlicky Dijon aioli turns each crisp bite into something almost irresistible; it’s friendly, bold, and surprisingly simple to make. If you love vegetables that actually taste like a treat, you’ll want to keep this recipe in your weeknight and holiday rotation, and it pairs beautifully with other bright sides like a creamy lemon asparagus pasta salad for a fresh, contrasting plate.

why make this recipe

Deep caramelization: Roasting at high heat and placing the cut side down creates an intense, nutty flavor that transforms simple sprouts into craveable morsels.
Versatile and quick: Ready in under an hour from start to finish, this recipe works as a show-stopping side, an appetizer, or a crunchy snack.

In short, if you want a vegetable that feels indulgent but is still straightforward and wholesome, these crispy Brussels sprouts with Dijon aioli deliver on flavor, texture, and speed.

Step-by-Step Guide to Making Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli

Ingredients

2 lbs fresh Brussels Sprouts
3–4 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt
½ teaspoon freshly ground Black Pepper
½ teaspoon Garlic Powder
(Optional) ¼ teaspoon Red Pepper Flakes
(Optional) 1 tablespoon Balsamic Glaze
1 large fresh Egg Yolk
1 tablespoon Dijon Mustard
1 clove Garlic, minced
1 tablespoon fresh Lemon Juice
½ cup Light Olive Oil or Neutral Oil (e.g., Grapeseed or Canola)
¼ teaspoon Kosher Salt (for aioli)
Pinch of freshly ground Black Pepper (for aioli)
(Optional) 1–2 teaspoons cold water (for aioli consistency)

Directions

Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water and pat them dry. Trim off the tough woody ends of the stems and gently peel away any loose or yellowed outer leaves to reveal the bright green inners.
Halve and Dry Sprouts: Cut each sprout in half; if any are thicker than about an inch, quarter them so pieces are uniform for even cooking. Place the cut sprouts in a large bowl and pat thoroughly with paper towels—removing surface moisture is essential for crispiness.
Season the Sprouts: Add 3–4 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon garlic powder, and the optional ¼ teaspoon red pepper flakes to the dry sprouts. Toss well with clean hands until each half is evenly coated.
Preheat Oven and Prepare Baking Sheet: Heat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to encourage browning and make cleanup easy.
Arrange Sprouts for Roasting: Spread the seasoned Brussels sprouts on the prepared sheet in a single layer, spacing them so they don’t touch or crowd. Place them cut side down whenever possible to maximize caramelization on the exposed surface.
Roast Sprouts: Roast for 20–30 minutes. At around 15 minutes, open the oven and use a spatula to shake or flip the sprouts for even browning. Continue until the sprouts are deeply golden and blistered at the edges, with tender interiors—some edges should be almost charred for that irresistible crunch.
(Optional) Add Balsamic Glaze: If you like a hint of sweet-tart finish, drizzle 1 tablespoon balsamic glaze over the hot sprouts after removing them from the oven and toss gently to coat.
Prepare Aioli Base: To make the Dijon aioli, stabilize a medium mixing bowl by placing it over a damp kitchen towel. Add 1 fresh egg yolk, 1 tablespoon Dijon mustard, 1 finely minced garlic clove, 1 tablespoon fresh lemon juice, ¼ teaspoon kosher salt, and a pinch of black pepper. Whisk vigorously until pale yellow and slightly frothy.
Emulsify Aioli with Oil (Drip Method): Pour ½ cup light olive oil or neutral oil into a small measuring cup with a spout. Begin adding the oil to the yolk mixture drop by drop while whisking non-stop. At first, only add a few drops at a time; this slow incorporation is crucial for forming a stable emulsion.
Gradually Increase Oil Stream: As the aioli thickens and lightens, you can increase the oil flow to a very slow, steady stream while continuing to whisk vigorously until all oil is incorporated. The mixture should become glossy, thick, and mayonnaise-like.
Adjust Aioli Seasoning and Consistency: Taste and adjust salt, lemon, or pepper to your liking. If the aioli is too thick, whisk in ½ to 1 teaspoon of cold water at a time until you reach the desired texture.
Chill Aioli: Transfer the Dijon aioli to a small serving bowl and refrigerate for 15–30 minutes to let the flavors meld and mellow.
Serve the Dish: Move the hot, crispy Brussels sprouts to a serving platter or large bowl. Offer the chilled aioli in a separate dipping bowl, or drizzle it over the sprouts just before serving for a dramatic presentation.
Garnish and Enjoy: Optionally, finish with a sprinkle of chopped fresh parsley or a few extra red pepper flakes. Serve immediately while the sprouts are at their peak crispiness.

Why each step matters (tips woven into the method)

Drying the sprouts and spacing them on the pan prevents steaming and encourages the Maillard reaction—the chemical browning that gives deep, roasted flavor and crisp texture.
Placing the cut side down early in roasting ensures the surface that browns most intensively is the sweet, exposed interior.
The slow oil-addition method when making aioli yields a rich, stable emulsion; rushing this step is the most common reason homemade aioli breaks, so patience here pays off.

Storage Tips for Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli

Refrigerator (sprouts): Store roasted sprouts in an airtight container for up to 3 days at 35–40°F (2–4°C). Re-crisp them in a hot oven or air fryer before serving.
Refrigerator (aioli): Keep aioli in a sealed jar or container for up to 3 days at 35–40°F (2–4°C); discard if left out at room temperature for more than 2 hours.
Freezing: Do not freeze the aioli (texture will break). You can freeze raw, prepped Brussels sprouts, but cooked sprouts lose crispness when frozen; thawed, they’re best used in casseroles or reheated and crisped instead of served fresh.

Serving Ideas for Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli

As a shareable appetizer, pile the sprouts into a shallow bowl and place the aioli in the center for dipping—great for parties or casual gatherings.
Serve them as a side to roasted chicken, pork chops, or grilled fish; the aioli adds richness to lean proteins.
Make a composed plate with other roasted vegetables and a grain like farro or barley; drizzle leftover aioli in a zigzag for an elegant finish.

tips to make Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli
Q: How do I keep the sprouts crunchy after roasting?
A: Reheat briefly in a 425°F oven or a hot air fryer for 3–5 minutes to refresh the crisp edges—avoid microwaves which cause sogginess.

Q: What if my aioli looks thin or separates?
A: If thin, slowly whisk in a tiny bit more oil; if it begins to separate, start with a fresh egg yolk in a clean bowl and slowly incorporate the broken aioli into it as if it were the oil stream.

Q: Can I make this egg-free?
A: Yes—use store-bought vegan mayo as the base, whisk in Dijon, garlic, lemon, and seasonings to mimic the aioli flavor.

variation (if any)

Balsamic-Maple Finish: Replace the optional balsamic glaze with a light drizzle of warmed maple syrup mixed with a splash of balsamic for a sweet-savory glaze—perfect for holiday plates.
Spicy Crunch: Toss roasted sprouts with a sprinkle of crushed toasted walnuts and a pinch more red pepper flakes, then serve with the same Dijon aioli for a nutty contrast.

FAQs
Q: Can I use frozen Brussels sprouts?
A: Fresh is best for crispiness. Frozen sprouts contain more moisture and won’t crisp as well. If you must use frozen, thaw and pat them thoroughly and roast at a higher temperature, monitoring closely.

Q: Is the raw egg yolk in aioli safe?
A: Many people use raw yolks for classic aioli. If you’re concerned about food safety, look for pasteurized eggs at the store or use pasteurized egg yolks.

Q: How can I make the aioli ahead of time?
A: Make the aioli up to 24 hours in advance and refrigerate in an airtight container. Bring it out 10 minutes before serving to take the chill off and whisk briefly to recombine if needed.

Additional troubleshooting tips

If the sprouts brown unevenly, rotate the baking sheet and ensure the oven rack is centered.
For extra crunch, after roasting, return the pan to the oven on broil for 30–60 seconds while watching closely to darken the edges without burning.

Nutrition and serving portion guidance

A typical serving (about 1 cup roasted sprouts + 1–2 tablespoons aioli) offers a satisfying vegetable-forward side—adjust portion sizes depending on whether you serve it as an appetizer, side, or snack. The aioli adds richness and calories, so use it generously for flavor but sparingly if you’re watching fat intake.

Make-ahead and timing strategies

Prep the sprouts (trim, halve, and dry) several hours ahead and store them uncovered in the fridge to dry further—this helps them crisp when you roast.
The aioli can be made earlier in the day and chilled; bring it out just before serving and whisk to re-lighten its texture.

Wine and menu pairings

Crisp roasted sprouts and garlicky Dijon aioli pair well with a zesty white like Sauvignon Blanc or a light, fruity red like Beaujolais. Complement a meal with herb-roasted chicken or a simply grilled salmon and roasted root vegetables for a balanced menu.

Final temperature and texture checks

Texture: Crispy exterior, tender interior. If the inside is still firm, roast a few minutes longer; if the exterior is pale, increase oven temperature slightly or broil briefly.
Aioli: Thick, glossy, and spoonable. If it remains runny, continue whisking and add a touch more oil.

Conclusion

If you’d like another take on crispy Brussels sprouts with a creamy mustard kick, this Crispy Brussel Sprouts With Dijon Aioli – Dash of Mandi recipe offers a helpful, closely related version to compare technique and presentation. For an alternative crunchy roast with a Parmesan twist that inspires different seasoning ideas, see CRISPY Parmesan Roasted Brussels Sprouts (addictive …) for inspiration and variations.