Description
This Crispy Brussels Sprouts with Dijon Aioli recipe offers a delicious, crispy roasted or air-fried vegetable dish paired with a tangy, creamy dijon mustard aioli. Perfect as a flavorful side or appetizer, the Brussels sprouts get a crispy texture while the aioli adds a rich, garlicky complement.
Ingredients
Scale
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 mayonnaise
- 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 your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Bake for 18-20 minutes, making sure to toss the sprouts halfway through cooking to ensure they crisp evenly on all sides.
- Air Fryer Method: Alternatively, coat the Brussels sprouts with olive oil, salt, and pepper. Place them in your air fryer basket and cook at 380°F (193°C) for 6 minutes. Remove the basket and toss the sprouts, then air fry for an additional 5-7 minutes until they become crispy and golden brown.
- Prepare the Dijon Aioli: In a small bowl, mix together the mayonnaise, olive oil, Dijon mustard, minced garlic (or garlic powder), salt, and pepper. Stir well until the sauce is creamy and smooth. Chill the aioli in the refrigerator until ready to serve.
- Serve: Once the Brussels sprouts are cooked and crispy, serve them hot with a side of the chilled Dijon aioli. Sprinkle with fresh or dried chopped parsley for a fresh finish.
Notes
- You can choose either the oven or air fryer method depending on your preference or kitchen equipment.
- Adjust the garlic quantity in the aioli according to your taste preference.
- For extra crispiness, make sure the Brussels sprouts are dry before tossing in oil.
- Leftover aioli can be stored in the refrigerator for up to 3 days.
- This dish pairs well with grilled meats or can be enjoyed on its own as a snack.
