If you crave a veggie side that people will fight over, Crispy Brussel Sprouts With Dijon Aioli is about to shoot to the top of your favorites list! Imagine golden-brown brussels sprouts, impossibly crunchy and deeply flavorful, plunged into a creamy, tangy Dijon aioli. This is the kind of snack or side dish that’s so good you’ll find yourself eating it straight off the baking tray!
Why You’ll Love This Recipe
- Next-Level Crispy Texture: Roasted or air-fried, these brussels sprouts transform into little veggie chips with irresistible crunch in every bite.
- Zesty, Creamy Dijon Aioli: The homemade aioli takes five minutes but tastes truly gourmet—bright, tangy, and utterly dippable!
- Easy Enough for Weeknights: The entire dish comes together in under 30 minutes with pantry staples and simple techniques.
- Crowd-Pleasing Versatility: Serve as a side, a sharable appetizer, or a crave-worthy snack at your next get-together—everyone will ask for the recipe.
Ingredients You’ll Need
The best part about Crispy Brussel Sprouts With Dijon Aioli? The ingredient list is short, straightforward, and every element plays an important role. Expect big flavor pay-off with just a handful of kitchen basics that work together to make each bite shine!
- Brussels sprouts: Fresh is a must here—pick firm, bright green sprouts and halve or quarter them so the edges get crispy.
- Olive oil: Gives the sprouts their golden, sizzling crunch and brings out their nutty flavor.
- Garlic powder: Adds a subtle earthy savoriness to the sprouts without overpowering them.
- Salt and pepper: Just a little seasoning is all you need for perfect balance.
- Mayonnaise: Forms the creamy, luscious base of the Dijon aioli.
- Dijon mustard: This tangy, bold staple brings the essential flavor pop to the aioli dip.
- Minced garlic (or garlic powder): Fresh or powdered, garlic boosts the zingy factor in the dipping sauce.
- Parsley: A sprinkle of fresh (or even dried) parsley for a hint of color and fresh aroma on your aioli.
Variations
Crispy Brussel Sprouts With Dijon Aioli is endlessly versatile! Once you’ve got the basic method down, feel free to play with flavors, swap ingredients, or make little tweaks to suit your tastes or whatever’s in the fridge.
- Spicy Kick: Add a pinch of red pepper flakes or swap in a little sriracha in the aioli for some heat.
- Parmesan Finish: Toss the hot sprouts with freshly grated parmesan right out of the oven for savory cheesy magic.
- Lemon Zest Boost: A grating of lemon zest over the sprouts before serving brightens and freshens every bite.
- Vegan-Friendly: Use vegan mayo and skip the cheese for a plant-based party that loses none of its flavor.
How to Make Crispy Brussel Sprouts With Dijon Aioli
Step 1: Prep and Season the Brussels Sprouts
Start by trimming the tough ends and any yellow leaves from your brussels sprouts. Slice them in half (or into quarters for especially big ones) to expose lots of surface area to the heat. Toss with olive oil, garlic powder, salt, and pepper in a big bowl, making sure every sprout is coated for max crispy action.
Step 2: Cook—Oven or Air Fryer
For the oven method, preheat to 400°F and spread the seasoned sprouts out on a baking sheet in a single layer—crowding will steam them instead of crisping! Roast for 18–20 minutes, flipping halfway, until gorgeously golden and crispy. If using an air fryer, pop them in at 380°F for about 6 minutes, toss, then cook 5–7 minutes more until they’re utterly crunchy. Adjust time based on how crispy you like them (or how powerful your air fryer is).
Step 3: Make the Dijon Aioli
In a small bowl, whisk together the mayonnaise, olive oil, Dijon mustard, minced garlic (or a little garlic powder), plus a pinch of salt and pepper. Blend until super smooth and luscious. Chill in the fridge while the sprouts cook so the flavors meld beautifully. Just before serving, sprinkle with chopped parsley for a cheffy flourish.
Step 4: Serve and Enjoy
Arrange the piping-hot, crispy brussels sprouts on a platter and set out that creamy Dijon aioli for dunking. Watch them disappear—honestly, snacking straight from the tray is highly encouraged. This is crispy, snackable goodness at its absolute best!
Pro Tips for Making Crispy Brussel Sprouts With Dijon Aioli
- Single Layer Savvy: Always roast or air fry your brussels sprouts in a single layer—if they overlap, they steam and lose that signature crunch.
- Edge Exposure: Cut larger sprouts into quarters—more cut surfaces mean more crisp and caramelization for every bite.
- Chill Your Aioli: Mixing the aioli ahead and letting it chill for 15–20 minutes deepens the flavor and ensures a thick texture for dipping.
- Customize Crispiness: Don’t be shy about roasting or air frying a little longer if you love a truly shatteringly crunchy sprout—just keep an eye to prevent burning!
How to Serve Crispy Brussel Sprouts With Dijon Aioli
Garnishes
A sprinkle of flaky sea salt, a final shower of chopped parsley, or even a dusting of smoked paprika will make your Crispy Brussel Sprouts With Dijon Aioli look extra special and add a subtle pop of flavor you’ll love.
Side Dishes
Pair these brussels sprouts with roasted chicken, seared steak, or grilled salmon for a standout meal. They also shine next to creamy mashed potatoes or as the star of a plant-based spread with whole grains and fresh salad.
Creative Ways to Present
Try serving in a rustic wooden bowl with the aioli in a tiny pot for dipping, or skewer crispy sprouts on toothpicks for a party platter. For a family-style feast, pile them high with aioli drizzled over the top and finish with herbs or shaved cheese.
Make Ahead and Storage
Storing Leftovers
Place cooled leftover sprouts and aioli in separate airtight containers. Store in the fridge and enjoy within 2–3 days for best flavor and texture.
Freezing
While the aioli won’t freeze well, cooked brussels sprouts can be frozen—just know they’ll lose some of their signature crisp. Freeze in a single layer until solid, then transfer to a container or freezer bag for up to 2 months.
Reheating
To bring crispy brussels sprouts back to life, reheat in a hot oven or air fryer for a few minutes until sizzling. Avoid the microwave if you can—their magic is in the crunch!
FAQs
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Can I make Crispy Brussel Sprouts With Dijon Aioli ahead of time?
Absolutely! The Dijon aioli can be made a day in advance and kept chilled. For best results, cook the brussels sprouts just before serving so they’re at peak crispiness.
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What’s the best way to make Brussels sprouts ultra crispy?
Cutting the sprouts for more exposed surface, roasting or air frying in a single layer, and using enough oil (not too much!) are all key. Don’t skip tossing them halfway through for even browning!
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Can I use frozen Brussels sprouts?
Fresh sprouts give the best texture. If using frozen, thaw and pat them very dry before seasoning and roasting, but expect a little less crispiness compared to fresh.
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Is there a way to make Crispy Brussel Sprouts With Dijon Aioli vegan?
Absolutely—just use your favorite vegan mayo in the aioli, and you’ve got a plant-based version that’s just as crave-worthy!
Final Thoughts
I hope you’re inspired to try Crispy Brussel Sprouts With Dijon Aioli for your next meal or gathering! It’s impossibly crunchy, deeply flavorful, and brings a sense of fun to eating your veggies. Give it a try and watch even the skeptics go back for seconds—you just might make a sprout-lover out of everyone you know.
Print
Crispy Brussel Sprouts With Dijon Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish
- Method: Baking, Air Frying
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make delicious crispy Brussels sprouts with a flavorful Dijon aioli dipping sauce. Perfect as a side dish or appetizer!
Ingredients
Crispy 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
- Oven Method – Preheat oven to 400°F. Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper. Bake on a sheet for 18-20 minutes, tossing halfway, until crispy.
- Air Fryer Method – Coat Brussels sprouts with oil, salt, and pepper. Air fry at 380°F for 6 minutes, then toss and cook for 5-7 more minutes until crispy.
- Aioli – Mix mayo, olive oil, Dijon, garlic, salt, and pepper. Chill and serve with cooked Brussels sprouts, topped with parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
