Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli

Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli

Author: Chef Elsa Prep Time: 20 min
Cook Time: 30 min Total Time: 50 min
Yield: 4 servings Category: Appetizers Cuisine: American Diet: Vegetarian

Description

Description Crispy Brussels sprouts with caramelized edges and a creamy, garlicky Dijon aioli, perfect as a side dish or appetizer.

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)
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Instructions

  1. Prepare the Brussels Sprouts: Rinse, trim, and peel any loose leaves.
  2. Halve and Dry Sprouts: Cut each sprout in half or quarter if larger, then dry thoroughly.
  3. Season the Sprouts: Toss with olive oil, salt, pepper, garlic powder, and optional red pepper flakes.
  4. Preheat Oven and Prepare Baking Sheet: Heat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Arrange Sprouts for Roasting: Place Sprouts cut side down on the baking sheet in a single layer.
  6. Roast Sprouts: Roast for 20–30 minutes, flipping halfway until golden and blistered.
  7. (Optional) Add Balsamic Glaze: Drizzle over the hot sprouts post-roasting.
  8. Prepare Aioli Base: Whisk egg yolk, mustard, garlic, lemon juice, salt, and pepper until pale.
  9. Emulsify Aioli with Oil: Slowly add light olive oil while whisking to form a stable emulsion.
  10. Adjust Aioli Seasoning: Taste and adjust seasoning, adding cold water if necessary for consistency.
  11. Chill Aioli: Refrigerate for 15–30 minutes to meld flavors.
  12. Serve the Dish: Plate the hot Brussels sprouts and serve with a dipping bowl of aioli.
  13. Garnish and Enjoy: Optional parsley or red pepper flakes overhaul before serving.

Notes

  1. Notes
  2. For crispy sprouts, ensure they are dry and spaced well on the pan while roasting. Use caution with the aioli as it contains raw egg.