If you’re someone who loves a snack that’s bursting with flavor and crunch, you’re going to adore this Crispy Brussels Sprouts With Dijon Aioli Recipe. It’s the perfect way to transform humble Brussels sprouts into a golden, crispy delight with a tangy, creamy aioli that’ll make your taste buds dance. This dish balances texture and flavor in such a satisfying way, making it great for everything from a cozy weeknight side to a party appetizer that impresses without any fuss.
Ingredients You’ll Need
This recipe shines because of how simple yet essential each ingredient is. Each one plays a crucial role, whether it’s bringing crispiness, flavor depth, or that irresistible creamy dip that takes Brussels sprouts to the next level.
- Fresh Brussels sprouts: The star of the show, halved or cut into wedges to maximize crispy edges.
- Olive oil: Helps achieve that perfectly crisp, caramelized finish on the sprouts.
- Garlic powder: Adds a subtle warm kick that pairs beautifully with the sprouts’ slight bitterness.
- Salt and pepper: Essential seasonings that enhance every bite.
- Mayonnaise: The creamy base that softens and complements the Dijon aioli’s tang.
- Dijon mustard: Gives the aioli its signature sharp, piquant flavor pairing well with crispy sprouts.
- Minced garlic or garlic powder: Intensifies the garlic flavor in the aioli.
- Fresh chopped or dried parsley: A fresh pop of green for color and a hint of herbaceous brightness.
How to Make Crispy Brussels Sprouts With Dijon Aioli Recipe
Step 1: Prep and Roast the Brussels Sprouts
Start by preheating your oven to 400 degrees Fahrenheit. Toss the halved Brussels sprouts in olive oil, garlic powder, salt, and pepper so every bite is seasoned perfectly. Spread them out on a baking sheet in a single layer to ensure they roast evenly. Bake for 18 to 20 minutes, tossing once halfway through, until the edges are beautifully crispy and caramelized. This roasting process brings out their natural sweetness while keeping a delightful crunch.
Step 2: Air Fry for Extra Crispiness
If you want to elevate the crisp factor, coat the Brussels sprouts again with a light brush of olive oil, plus salt and pepper, then air fry them at 380 degrees Fahrenheit. Start with 6 minutes, then toss and air fry for another 5 to 7 minutes. This method creates an irresistible crunch that rivals your favorite fried snacks without any heavy batter or frying oils.
Step 3: Whip Up the Dijon Aioli
While the Brussels sprouts are cooking, mix together the mayo, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy. The Dijon aioli is the perfect dip — sharp but mellow, with a garlicky kick that complements the sprouts like no other sauce. Chill it briefly to let the flavors blend, then get ready to dig in.
How to Serve Crispy Brussels Sprouts With Dijon Aioli Recipe
Garnishes
Sprinkle fresh chopped parsley over the roasted sprouts for a fresh, vibrant burst of color and a subtle herbal note. The greenery isn’t just for looks — it adds a mild contrast that balances the dish’s richness.
Side Dishes
This recipe pairs wonderfully with almost anything. Think roasted chicken, grilled steak, or even a hearty grain bowl. The Dijon aioli can double as a sauce on the side, tying your meal together beautifully.
Creative Ways to Present
Serve these crispy sprouts as finger food with small dipping bowls of the Dijon aioli scattered around for guests. Alternatively, layer them on toasted bread with a drizzle of aioli for a scrumptious vegetable bruschetta twist. The possibilities to impress with this recipe are endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover crispy Brussels sprouts and Dijon aioli in separate airtight containers in the refrigerator. The sprouts will stay tasty for up to 3 days, though they’re best enjoyed fresh for full crispiness.
Freezing
While you can freeze Brussels sprouts, the texture after thawing won’t be quite as crispy. It’s better to freeze just the Dijon aioli if needed, in a small airtight container for up to a month.
Reheating
Reheat Brussels sprouts in a preheated oven or air fryer at 375 degrees Fahrenheit for a few minutes to bring back some crunch without making them soggy. Avoid microwaving as it tends to soften the crispy coating.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts work best for this recipe to get that perfect crispy texture. Frozen sprouts tend to release more moisture, which can make it harder to achieve crispiness.
Is there a substitute for Dijon mustard in the aioli?
You can substitute with yellow mustard for a milder flavor, but Dijon’s sharpness really makes the aioli special in this dish.
Can I make this recipe vegan?
Absolutely! Use a vegan mayo to replace the regular mayo and keep all other ingredients the same. The flavor and texture will still be amazing.
What if I don’t have an air fryer?
The oven roasting method alone results in deliciously crispy sprouts, so the air fryer is optional just if you want extra crunch.
How spicy is the Dijon aioli?
The aioli has a gentle tang and mild kick — not spicy hot, just pleasantly sharp and savory. It complements the sprouts without overpowering them.
Final Thoughts
This Crispy Brussels Sprouts With Dijon Aioli Recipe is a guaranteed crowd-pleaser and a fantastic way to enjoy this often underrated vegetable. Whether you’re cooking for a family dinner or a casual get-together, this dish brings warmth, crisp texture, and bold flavor to your table. I encourage you to try it soon and watch Brussels sprouts become a beloved staple in your kitchen!
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Crispy Brussels Sprouts With Dijon Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Brussels Sprouts with Dijon Aioli recipe delivers perfectly roasted Brussels sprouts with a crunchy exterior and tender inside, paired with a creamy, flavorful dijon aioli dip. It’s an easy, crowd-pleasing side dish that can be baked or air fried for a quick and healthy option.
Ingredients
Brussels Sprouts
- 1 lb. fresh brussels sprouts, halved or cut into wedges if large
- 1–2 tbsp olive oil
- 1/4 tsp garlic powder
- Salt and pepper to taste
Dijon Aioli
- 1/4 cup mayo
- 2 tbsp olive oil
- 1 & 1/2 tbsp Dijon mustard
- 1 tsp minced garlic or garlic powder
- Salt and pepper to taste
- 1/2 tsp fresh chopped or dried parsley
Instructions
- Preheat and prepare Brussels sprouts: Preheat your oven to 400°F. Toss the halved or wedged Brussels sprouts with 1-2 tablespoons olive oil, 1/4 teaspoon garlic powder, salt, and pepper until evenly coated.
- Bake Brussels sprouts: Spread the Brussels sprouts on a baking sheet in a single layer. Bake for 18-20 minutes, tossing halfway through, until the sprouts are crispy on the edges and tender inside.
- Alternative air frying method: Alternatively, toss the Brussels sprouts with olive oil, salt, and pepper then place them in an air fryer. Cook at 380°F for 6 minutes, toss, then continue cooking for an additional 5-7 minutes until crispy and golden brown.
- Make the Dijon aioli: In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons olive oil, 1 1/2 tablespoons Dijon mustard, 1 teaspoon minced garlic or garlic powder, salt, and pepper to taste until smooth and creamy.
- Serve: Chill the aioli in the refrigerator until ready to serve. Plate the crispy Brussels sprouts and serve with a side of Dijon aioli, garnished with 1/2 teaspoon fresh chopped or dried parsley.
Notes
- You can use either the oven baking method or the air fryer method depending on your preference and equipment.
- Adjust garlic in the aioli and the sprouts to your taste for milder or stronger flavor.
- For extra crispiness, ensure Brussels sprouts are spread out evenly and not overcrowded on the baking sheet or air fryer basket.
- Leftover aioli can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well as a side dish for grilled meats or as a healthy snack.
