Crispy Brussel Sprouts With Dijon Aioli

Imagine the satisfying crunch of perfectly caramelized Crispy Brussel Sprouts With Dijon Aioli hitting your palate, followed by the creamy tang of homemade aioli that elevates this humble vegetable to restaurant-quality status. These aren’t the boiled, lifeless sprouts from your childhood—these are game-changing vegetables that convert even the most stubborn sprout skeptics. The magical combination of high-heat roasting and a zesty, garlicky dipping sauce transforms these mini cabbages into an addictive dish you’ll crave regularly. You’ll learn how to achieve that perfect crispy exterior while maintaining a tender interior, plus the secrets to a silky, balanced Dijon aioli that complements rather than overwhelms.

Why You’ll Love This Recipe

These Crispy Brussel Sprouts With Dijon Aioli strike the perfect balance between healthy and indulgent. First, the textural contrast is absolutely divine—shatteringly crisp, golden-brown outer leaves give way to tender, perfectly cooked centers that burst with nutty flavor. Unlike steamed or boiled versions, roasting brings out the natural sweetness while eliminating any bitter notes.

The Dijon aioli takes this dish from excellent to extraordinary. Its velvety smoothness against the crispy sprouts creates a perfect bite every time. The tangy punch of Dijon mustard cuts through the richness, while garlic adds depth that complements the caramelized notes of the sprouts.

What’s more, this recipe is surprisingly simple to execute. With just a handful of ingredients and minimal hands-on time, you’ll create a dish impressive enough for entertaining yet easy enough for weeknight dinners. The versatility is another bonus—serve as an appetizer, side dish, or even a main course with a few additional components.

Ingredients

For the Crispy Brussel Sprouts:

• 2 pounds (900g) fresh Brussels sprouts, trimmed and halved
• 3 tablespoons (45ml) olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon (15ml) balsamic vinegar (optional)

For the Dijon Aioli:

• ½ cup (120ml) high-quality mayonnaise
• 2 tablespoons (30ml) Dijon mustard
• 1 clove garlic, finely minced or grated
• 1 teaspoon (5ml) fresh lemon juice
• ¼ teaspoon kosher salt
• Pinch of white pepper

The Brussels sprouts should be firm and bright green without yellowing leaves. For the best flavor, choose smaller sprouts as they tend to be sweeter and more tender. The quality of your Dijon mustard matters—select a smooth, authentic Dijon for the most refined flavor in your brussels sprouts dipping sauce.

Pro Tips

Dry Your Sprouts Thoroughly
The secret to achieving truly crispy brussel sprouts is removing all excess moisture before roasting. After washing, dry them completely using a salad spinner followed by patting with paper towels. Any lingering water will create steam in the oven, preventing that coveted crispiness. For extra insurance, you can spread them on a towel for 20 minutes before roasting.

Don’t Overcrowd Your Pan
A critical mistake many home cooks make is cramming too many sprouts onto one baking sheet. When brussels sprouts are packed together, they steam rather than roast. Use two baking sheets if necessary, arranging the halved sprouts cut-side down with space between each piece. This allows hot air to circulate around every sprout, creating that golden-brown caramelization we’re after.

Emulsify Your Aioli Properly
For silky-smooth Dijon aioli, temperature and mixing technique matter. Ensure all ingredients are at room temperature before combining. Add the Dijon to the mayonnaise gradually while whisking constantly to maintain the emulsion. For the most developed flavor, prepare the aioli at least 30 minutes before serving to allow the garlic and mustard flavors to meld properly.

Instructions

Step 1: Prepare The Brussels Sprouts
Preheat your oven to 425°F (220°C) and position a rack in the upper third of the oven. Trim the woody stems from the Brussels sprouts and remove any discolored outer leaves. Slice each sprout in half lengthwise through the stem. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. The oil not only helps them crisp up but also helps the seasonings adhere better to the surface.

Step 2: Arrange For Maximum Crispiness
Line a large baking sheet (or two if needed) with parchment paper for easy cleanup. Spread the seasoned Brussels sprouts in a single layer, making sure to place them cut-side down on the baking sheet. This direct contact between the flat surface and the hot pan is crucial for developing that beautiful caramelization. Leave space between each piece to prevent steaming.

Step 3: Roast To Perfection
Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through cooking, check on your crispy brussel sprouts with dijon aioli progress. If some pieces are browning faster than others, give the pan a quick shake to redistribute them. The sprouts are done when the outer leaves are dark and crispy, and the centers are tender when pierced with a fork. If you’re using balsamic vinegar, drizzle it over the sprouts during the last 3 minutes of roasting for a subtle sweetness.

Step 4: Prepare The Dijon Aioli
While the sprouts are roasting, make your dipping sauce. In a small bowl, combine the mayonnaise, Dijon mustard, minced garlic, lemon juice, salt, and white pepper. Whisk until completely smooth and well-incorporated. Taste and adjust seasoning if necessary—some may prefer more Dijon kick or lemon brightness. Cover and refrigerate until ready to serve, allowing at least 10 minutes for flavors to develop.

Step 5: Serve With Style
Transfer the hot crispy brussel sprouts to a serving platter while still sizzling. Serve the Dijon aioli alongside in a small ramekin for dipping. For restaurant-style presentation, drizzle a small amount of the aioli over the top of the sprouts and garnish with a sprinkle of fresh herbs like parsley or chives, or a light dusting of lemon zest for color contrast and aromatic boost.

Variations

Spicy Honey Brussels Sprouts
Transform your crispy brussel sprouts with a sweet-heat finish. After roasting, toss the hot sprouts with 2 tablespoons of honey mixed with 1 teaspoon of red pepper flakes. The honey caramelizes slightly on the hot sprouts, creating a sticky, spicy glaze that pairs beautifully with the original Dijon aioli or a simplified version with just mayonnaise and lemon.

Smoky Bacon Brussels Sprouts
For an indulgent twist, cook 4 ounces of diced bacon until crisp before starting the recipe. Remove the bacon but keep 2 tablespoons of the rendered fat, using it instead of some of the olive oil to roast the sprouts. Toss the crispy bacon pieces with the finished roasted brussels sprouts right before serving. The Dijon aioli can be adjusted by adding a half teaspoon of smoked paprika to complement the bacon’s flavor.

Vegan Brussels Sprouts
Create a plant-based version of this crispy brussel sprouts with dijon aioli recipe by using plant-based mayonnaise for the aioli base. Enhance the umami flavor of the sprouts by adding 1 tablespoon of nutritional yeast to the seasoning mix before roasting. For additional depth, consider roasting with a splash of soy sauce or coconut aminos instead of salt.

Storage and Serving

These Crispy Brussel Sprouts With Dijon Aioli are at their textural peak when served immediately after roasting. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave which will make them soggy. Instead, spread them on a baking sheet and heat in a 375°F (190°C) oven for 5-7 minutes until warmed through and re-crisped. The Dijon aioli will keep refrigerated for up to 5 days in a sealed container.

For serving, these versatile sprouts work beautifully alongside grilled or roasted meats, particularly pork chops or roast chicken. They also make an impressive appetizer for dinner parties—simply provide toothpicks or small forks for easy dipping. For a hearty vegetarian main, serve a generous portion of crispy brussel sprouts atop creamy polenta or alongside roasted sweet potatoes, with the Dijon aioli drizzled over everything.

For a complete meal solution, these sprouts pair wonderfully with a simple protein like pan-seared salmon or a perfectly poached egg for a brunch option that elevates the humble sprout to star status.

FAQs

Why aren’t my Brussels sprouts getting crispy?
Two common culprits: moisture and overcrowding. Make sure your sprouts are completely dry before roasting and give them plenty of space on the baking sheet. Also, check that your oven is properly preheated to at least 425°F (220°C)—high heat is essential for developing crispy edges.

Can I make the Dijon aioli ahead of time?
Absolutely! The aioli actually improves when made 24 hours in advance, allowing the garlic and mustard flavors to mellow and meld. Keep refrigerated in an airtight container until ready to serve with your crispy brussel sprouts.

How can I tell when Brussels sprouts are done roasting?
Perfect crispy brussel sprouts with dijon aioli should have deep brown, crispy outer leaves while maintaining a tender but not mushy interior. You should be able to easily insert a fork into the center, but the edges should provide some resistance with their crispiness.

Can I use frozen Brussels sprouts for this recipe?
Fresh is strongly recommended for achieving maximum crispiness. Frozen sprouts contain excess moisture that’s difficult to remove completely. If frozen is your only option, thaw completely, dry thoroughly, and expect to add 5-10 minutes to the cooking time.

Is there a shortcut for making the Dijon aioli?
Yes! While homemade mayonnaise creates the ultimate aioli, high-quality store-bought mayonnaise works perfectly as the base. Simply mix in the remaining ingredients and adjust to taste. For an even quicker option, some specialty stores sell plain aioli that you can simply mix with Dijon mustard to taste.

Print