Crispy Brussel Sprouts With Dijon Aioli Recipe

Meet your new favorite snack, side dish, and crowd-pleasing appetizer all-in-one: Crispy Brussels Sprouts With Dijon Aioli. Each bite is a joyful contrast—golden, shatteringly-crisp sprouts paired with a creamy, tangy sauce that might just steal the show. It’s quick, wildly flavorful, and guaranteed to change Brussels sprout skeptics into true believers!

Ingredients You’ll Need

The magic of Crispy Brussels Sprouts With Dijon Aioli comes from how a few simple, fresh ingredients work together. Each one plays a distinct role in the final flavor, from the green, nutty sprouts to the rich and tangy aioli. Here’s what you’ll need—and why each is truly essential:

• Brussels Sprouts (1 lb.): The stars of the show—choose fresh, firm sprouts for max crispiness. Halve them (or quarter if they’re huge) to get all those golden, caramelized edges.
• Olive Oil (1–2 tbsp): Just enough to help the sprouts roast up crispy and golden without feeling heavy.
• Garlic Powder (¼ tsp): Adds a punch of garlicky aroma without burning, perfect for even seasoning.
• Salt and Pepper: Essential for seasoning—don’t be shy, the veggies need it!
• Mayonnaise (¼ cup): This forms the creamy backbone of your Dijon aioli—use a good-quality mayo for the smoothest sauce.
• Olive Oil (2 tbsp, for aioli): Adds luscious texture and richness to the dip.
• Dijon Mustard (1½ tbsp): The signature tang—spicy, sharp, and unmistakably French. Don’t substitute yellow mustard here!
• Minced Garlic (1 tsp): For unmistakable flavor in the aioli—fresh or garlic powder both work well.
• Fresh Chopped or Dried Parsley (½ tsp): For that final herby sparkle on your dipping bowl.

Variations

One of my favorite things about Crispy Brussels Sprouts With Dijon Aioli is just how easy it is to personalize. Don’t be afraid to mix things up based on what you have on hand or your mood! Here are a few delicious ways to make this recipe your own:

• Cheesy Finish: Sprinkle freshly grated Parmesan or Pecorino Romano over the hot sprouts for savory, melty goodness.
• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of hot honey to the finished dish if you love heat.
• Allium Overload: Toss in a handful of thinly sliced shallots or onions to roast along with the sprouts for extra flavor.
• Vegan Version: Use your favorite vegan mayo for the aioli and skip the Parmesan if needed—just as satisfying!

How to Make Crispy Brussels Sprouts With Dijon Aioli

Step 1: Preheat & Prep the Brussels Sprouts

Start by preheating your oven to 400°F (or your air fryer to 380°F) so it’s sizzling-hot when the sprouts go in. Meanwhile, trim the ends off your Brussels sprouts and halve them—if you’ve got extra-large ones, cutting them into quarters gives you even more deliciously crisp edges. This little prep sets you up for maximum crunch!

Step 2: Season and Toss

Next, toss the sprouts with olive oil, garlic powder, and plenty of salt and pepper. Make sure every piece gets coated—those seasonings will cling to the rough, cut sides, where all the caramelizing magic happens. Don’t skimp on seasoning; it’s the difference between blah and crave-worthy.

Step 3: Roast or Air Fry to Crispiness

Arrange the sprouts in a single layer on a baking sheet (or in your air fryer basket). Give them space—overcrowding = steaming, not crisping! For the oven, roast 18–20 minutes, tossing halfway. In the air fryer, start with 6 minutes, toss, then another 5–7. Watch them closely toward the end so they hit that perfect deep-golden, crispy stage.

Step 4: Whip Up the Dijon Aioli

While your Brussels sprouts are transforming, mix up your Dijon aioli: combine mayo, olive oil, Dijon mustard, and minced garlic in a small bowl. Season with salt, pepper, and stir until smooth. Let it chill until ready—the cooling time melds the flavors and thickens the sauce.

Step 5: Serve & Garnish

Spoon the aioli into a serving bowl, topping it with a sprinkle of parsley for color and freshness. When the sprouts are perfectly crisp and gorgeous, pile them high and dunk to your heart’s delight. It’s truly hard to stop at one!

How to Serve Crispy Brussels Sprouts With Dijon Aioli

Garnishes

For a restaurant-worthy touch, finish your Crispy Brussels Sprouts With Dijon Aioli with a sprinkle of flaky sea salt, extra parsley, or even a shower of lemon zest for fresh brightness. If you love cheese, a snowy grating of Parmesan over the hot sprouts is always a win!

Side Dishes

This dish shines as a party starter, but it’s also right at home alongside roasted chicken, grilled steak, or a rich risotto. For a lighter meal, pile them over quinoa or farro with some extra aioli and greens—it’s pure comfort, any time of year.

Creative Ways to Present

Hosting? Arrange the hot sprouts on a rustic serving platter with the Dijon aioli in the center for dipping—perfect finger food. Try mini skewers for a fun appetizer twist, or heap the sprouts on crostini and drizzle with aioli for an elegant, easy-to-eat hors d’oeuvre.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep them in an airtight container in the refrigerator. The bites will lose a bit of their just-cooked crunch, but they’re still completely irresistible for up to 3 days. Store the Dijon aioli separately so everything stays fresh.

Freezing

While the aioli doesn’t freeze well (it can separate and lose its silky texture), you can freeze cooked Brussels sprouts for up to 2 months. Just know that the texture softens a bit after thawing, so they’re best enjoyed fresh if you crave that crispy bite.

Reheating

To bring back the crunch, pop leftover sprouts in a hot oven (425°F for 5–7 minutes) or a quick blast in the air fryer. Skip the microwave, as it tends to make them soft. Stir the aioli before serving and let it come to room temp for best dipping!

FAQs

Final Thoughts

If you’re ready for a snack or side dish that will have everyone reaching for “just one more,” go for these Crispy Brussels Sprouts With Dijon Aioli. Every crunchy bite and swipe through that garlicky dip is seriously addictive. Make a double batch if you’re sharing—you’ll be glad you did!

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