Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli

Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 4 servings Category: Appetizers Cuisine: American Diet: Vegetarian

Description

Description Elevate Brussels sprouts into an addictive dish with a crunchy texture and a creamy Dijon aioli that will leave your taste buds buzzing.

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. Rinse your Brussels sprouts under cold water and dry thoroughly with a paper towel. Trim off any tough ends and peel away loose leaves.
  2. Halve all the Brussels sprouts and pat them dry with paper towels.
  3. In a large bowl, toss the dried Brussels sprouts with Extra Virgin Olive Oil, 1 teaspoon of Salt, Black Pepper, Garlic Powder, and (if desired) Red Pepper Flakes.
  4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Spread the seasoned Brussels sprouts on the baking sheet in a single layer, cut sides down.
  6. Roast for 20-30 minutes, shaking or flipping halfway through for even browning.
  7. (Optional) Drizzle Balsamic Glaze over the roasted sprouts after removing from oven.
  8. For the aioli, whisk together Egg Yolk, Dijon Mustard, minced Garlic, Lemon Juice, Kosher Salt, and Black Pepper in a steady bowl.
  9. Gradually add Light Olive Oil while whisking vigorously until emulsified and thick.
  10. Taste and adjust aioli seasoning; add cold water if too thick.
  11. Chill the aioli for 15-30 minutes before serving.
  12. Serve the crispy Brussels sprouts hot with aioli on the side or drizzled over the sprouts, garnished with parsley if desired.

Notes

  1. Notes
  2. Pat Brussels sprouts dry thoroughly for extra crunch. Reheat leftovers in the oven for optimal crispiness.