Description
Crunchy, caramelized Brussels sprouts served with a tangy, creamy Dijon aioli—perfect as an appetizer, side dish, or snack that feels elevated yet easy to make.
Ingredients
1½ lb Brussels sprouts, trimmed and halved
2 Tbsp olive oil
Salt and freshly ground black pepper
½ cup mayonnaise
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 small garlic clove, minced
Salt and pepper, to taste
Instructions
- Preheat oven to 425 °F (or heat a skillet over medium-high heat).
- Toss halved Brussels sprouts with olive oil, salt, and pepper.
- For oven method: Spread sprouts cut-side down on a baking sheet; roast 20–25 minutes until deep golden and crisp.
- For skillet method: Heat oil in a pan; add sprouts cut-side down, pressing gently. Cook 5–7 minutes until seared, then stir and cook another 5–7 minutes until tender.
- In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic, salt, and pepper until smooth.
- Plate crispy sprouts and drizzle with or serve alongside Dijon aioli.
Notes
Add 1 tsp sriracha or cayenne for a spicy aioli twist.
Mix in roasted garlic butter for more depth.
Top with grated Parmesan for a cheesy variation.
Drizzle with balsamic glaze for extra tang.
Use chopped herbs like thyme, rosemary, or parsley for flavor enhancement.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
