Crispy Roasted Brussels Sprouts with Homemade Garlic Aioli: The Ultimate Healthy Side Dish
Prepare to fall in love with Brussels sprouts all over again! These roasted Brussels sprouts are incredibly easy to make and boast an irresistibly delicious flavor and texture. Imagine perfectly crispy outer leaves giving way to a tender, soft interior, all beautifully complemented by a creamy, tangy, and garlicky aioli dipping sauce. This recipe isn’t just a side dish; it’s a culinary experience that will convert even the staunchest Brussels sprouts skeptics.
Why These Roasted Brussels Sprouts Will Be Your New Favorite
This recipe consistently earns rave reviews in our home and is a staple on our dinner table. My daughter, in particular, adores Brussels sprouts, which means I make sure to keep them stocked in the fridge year-round. This isn’t just another vegetable dish; it’s a testament to how simple techniques can transform humble ingredients into something extraordinary. Whether you serve them as an impressive appetizer for guests or a wholesome side for a weeknight family meal, these crispy roasted Brussels sprouts are guaranteed to be a hit.
What makes this recipe truly special is its ability to win over even the toughest critics. Many people have had less-than-stellar experiences with boiled or steamed Brussels sprouts, leading to a preconceived notion of bitterness or mushiness. Roasting at a high temperature is the secret weapon here, coaxing out their natural sweetness and creating those coveted crispy edges that make them utterly addictive. Plus, with just four main ingredients for the sprouts and three for the accompanying garlic aioli, it’s a remarkably straightforward dish that delivers maximum flavor with minimal fuss.
These versatile roasted sprouts are perfect for any occasion. They shine as a festive side dish during holiday dinners like Thanksgiving and Christmas, beautifully complementing rich main courses. But their adaptability extends far beyond special events; they pair wonderfully with virtually any protein, grain, or sauce, making them an ideal addition to your regular meal rotation. For your next holiday feast, consider serving them alongside classics like green bean casserole, a refreshing arugula fennel salad, tender Ninja Foodi beets, and sweet roasted acorn squash. They are a fantastic healthy alternative or addition to traditional holiday side dishes, especially with a perfectly cooked turkey or a delicious ham dinner.
Brussels Sprouts Health Benefits: A Nutritional Powerhouse
Beyond their incredible taste, Brussels sprouts are a nutritional powerhouse, packed with essential vitamins, minerals, and antioxidants. Incorporating them into your diet is a delicious way to boost your overall health. They are an excellent source of dietary fiber, which is crucial for digestive health, helping to regulate blood sugar levels, and promoting a feeling of fullness. This high fiber content makes them a great choice for weight management.
These miniature cabbages are also remarkably high in vitamins. They are particularly rich in Vitamin A, vital for vision, immune function, and skin health. Their abundant Vitamin C content is a powerful antioxidant that supports the immune system, promotes collagen production for healthy skin, and aids in iron absorption. Furthermore, Brussels sprouts are an outstanding source of Vitamin K, essential for blood clotting and maintaining strong, healthy bones. As antioxidant-rich vegetables, they contain compounds like sulforaphane, which research suggests can help combat inflammation, protect cells from damage, and may even play a role in disease prevention. Enjoying these delicious roasted sprouts is truly a treat that nourishes your body from the inside out.
Key Ingredients for Flavor and Simplicity
One of the beauties of this recipe lies in its simplicity. You don’t need a long list of exotic ingredients to create something truly delicious. A few high-quality components are all it takes to bring out the best in these humble vegetables.
- Brussels Sprouts: The star of our dish! When purchasing, look for bright green, firm sprouts with tightly packed leaves. Avoid any that appear yellowed, soft, or have many loose outer leaves, as these may indicate they are past their prime. While size doesn’t significantly affect flavor, smaller sprouts tend to be sweeter and more tender. Whether large or small, you can leave them whole if they are very tiny, but for optimal crispiness and even cooking, it’s best to cut them in half or quarter them. This increases the surface area exposed to the hot oven, allowing more caramelization and crisping.
- Extra-Virgin Olive Oil: A good quality olive oil is essential here. It helps the sprouts achieve that beautiful golden-brown color and crispy texture, while also acting as a vehicle for the salt and pepper to adhere to.
- Salt and Freshly Ground Black Pepper: Simple seasonings are all you need. Kosher salt provides a clean, bright flavor and helps draw out moisture, contributing to crispiness. Freshly ground black pepper adds a fragrant, subtle heat that complements the earthy flavor of the sprouts. Don’t be shy with the seasoning; a well-seasoned sprout is a happy sprout!
- Aioli Dipping Sauce: Our incredibly simple aioli is made with just three pantry staples: creamy mayonnaise, a squeeze of fresh lemon juice, and finely minced fresh garlic. This combination creates a rich, bright, and pungent dipping sauce that cuts through the richness of the roasted sprouts and adds an extra layer of irresistible flavor. The fresh lemon juice is key for that zing, and fresh garlic makes all the difference compared to dried garlic powder.
How to Make Perfectly Crispy Oven Roasted Brussels Sprouts
Achieving perfectly crispy, tender-on-the-inside Brussels sprouts is surprisingly simple. Follow these steps for an easy and delicious side dish:
- Prepare Your Oven and Baking Sheet: Begin by preheating your oven to a robust 400 degrees F (200 degrees C). A high temperature is crucial for encouraging caramelization and achieving those desirable crispy edges. Line a large, rimmed baking sheet or sheet pan with parchment paper. This not only prevents sticking but also makes cleanup a breeze.
- Trim and Cut the Sprouts: Take 2 pounds of fresh Brussels sprouts. Start by trimming off the tough, woody end of each sprout. Remove any loose, discolored, or damaged outer leaves. For consistent cooking and maximum crispiness, cut each sprout into quarters if they are large, or halves if they are smaller. This exposes more surface area to the heat, enhancing flavor and texture.
- Season Generously: In a large bowl, or directly on your prepared baking sheet, toss the trimmed and quartered Brussels sprouts with 3-4 tablespoons of good quality extra-virgin olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper. Ensure every piece is thoroughly coated in the oil and seasonings.
- Arrange for Crisping: Spread the seasoned sprouts evenly across the lined baking sheet in a single layer. It’s critical not to overcrowd the pan. If the sprouts are too close together, they will steam instead of roast, resulting in soggy rather than crispy results. Use two baking sheets if necessary to give them enough space.
- Roast to Perfection: Bake for 18-20 minutes, or until they are beautifully golden brown and slightly charred at the edges. For even cooking and crisping on all sides, toss them gently with a spatula halfway through the cooking time (around the 9-10 minute mark). You’ll know they’re ready when the outer leaves are crispy, and the insides are tender-soft.
- Prepare the Aioli: While your Brussels sprouts are roasting, prepare the incredibly simple garlic aioli. In a small bowl, combine 6 tablespoons of mayonnaise, ¼ teaspoon of finely minced fresh garlic, and 1 teaspoon of fresh lemon juice. Stir until all ingredients are well combined and creamy. For the best flavor, allow the aioli to chill in the refrigerator for a few minutes while the sprouts finish cooking, letting the flavors meld.
Serve these fantastic crispy roasted Brussels sprouts immediately with a side of the homemade garlic aioli for dipping, or enjoy them simply on their own. They make an exceptional side dish or appetizer for any gathering, especially during the festive holiday season!
What to Serve Roasted Brussels Sprouts With
The versatility of these crispy roasted Brussels sprouts means they can complement a wide array of meals. Here are some ideas to incorporate them into your menu:
- Holiday Dinners: They are a quintessential addition to festive tables for Thanksgiving, Christmas, and Easter. Their slightly bitter, caramelized flavor provides a wonderful counterpoint to rich holiday meats like roast turkey, glazed ham, or prime rib.
- Appetizer for Any Party or Gathering: Serve them on a platter with the aioli in a small bowl for easy dipping. They’re a healthy and delicious finger food that’s always a crowd-pleaser at cocktail parties, game nights, or casual get-togethers.
- Weeknight Meals: Elevate your everyday dinners! Skip the usual green salad and serve these flavorful, crispy Brussels sprouts alongside grilled chicken, baked fish, pan-seared steak, or even hearty vegetarian stews and grain bowls.
- Brunch: Believe it or not, roasted Brussels sprouts can be a fantastic addition to a savory brunch spread, perhaps alongside eggs, bacon, or breakfast sausages.
- Vegetarian & Vegan Dishes: They pair beautifully with lentil dishes, plant-based burgers, roasted root vegetables, or as a vibrant component in a warm salad.
Exciting Variations to Customize Your Sprouts
While the classic roasted Brussels sprouts with aioli are perfect as is, there are many ways to experiment and tailor them to your taste preferences. Here are some popular variations:
- Enhanced Garlic Flavor: For garlic lovers, you can take the garlic flavor up a notch. Instead of just adding garlic to the aioli, mince 2-3 cloves of fresh garlic and toss them with the Brussels sprouts and olive oil *before* roasting. The roasted garlic will mellow slightly and become wonderfully sweet and pungent.
- Balsamic Glaze Drizzle: Drizzle the Brussels sprouts with a tablespoon or two of balsamic vinegar before roasting for a sweet and tangy twist. Alternatively, roast the sprouts as directed, and then drizzle them with a thick, syrupy balsamic glaze just before serving for an elegant finish.
- A Touch of Heat: If you enjoy a little kick, stir in some red pepper flakes (start with ¼ teaspoon and add more to taste) when you toss the sprouts with olive oil. Chipotle powder or a dash of cayenne pepper can also add a smoky heat.
- Roasted Brussels Sprouts with Bacon: This is a classic for a reason! Chop 4-6 slices of bacon into small pieces. You can either roast the bacon separately until crispy and then toss it with the cooked sprouts, or, for even more flavor, toss the raw bacon pieces directly with the sprouts on the baking sheet before roasting. The bacon fat will render and coat the sprouts, infusing them with savory goodness as they cook in about the same amount of time.
- Cheesy Goodness with Parmesan: After the Brussels sprouts are finished roasting, sprinkle a generous amount of freshly grated Parmesan cheese over them while they are still hot. The residual heat will slightly melt the cheese, creating a delicious, savory crust. For a vegan option, nutritional yeast can offer a similar cheesy flavor.
- Maple or Honey Glaze: For a touch of sweetness that beautifully contrasts the slight bitterness of the sprouts, drizzle 1-2 tablespoons of maple syrup or honey over the sprouts during the last 5-10 minutes of roasting. This creates a lovely glaze and enhances caramelization.
- Herbal Infusion: Add fresh herbs like chopped rosemary or thyme along with the olive oil and seasonings before roasting. Their aromatic qualities complement the earthy sprouts perfectly.
- Nutty Crunch: For added texture and flavor, toss a handful of chopped pecans or walnuts with the Brussels sprouts during the last 10 minutes of roasting.
- Air Fryer Method: Preheat your air fryer to 380°F (195°C). Place the trimmed and seasoned Brussels sprouts in a single layer in the air fryer basket. Roast for 5-6 minutes, then shake the basket to toss the sprouts, and cook for another 5-7 minutes, or until golden brown and crispy. Cooking times may vary slightly depending on your air fryer model.
Frequently Asked Questions About Roasted Brussels Sprouts
Yes, absolutely! I always recommend trimming the tough, woody end of the sprout and removing any loose, yellowed, or damaged outer leaves. For roasting, it’s best to cut them into halves or quarters, depending on their size. This serves two main purposes: it ensures more even cooking, and it creates more surface area that can get beautifully caramelized and crispy in the oven. Cutting them also improves presentation, making them look more appetizing.
The key to crispy Brussels sprouts lies in a few crucial factors. First, you need to roast them at a high temperature (like 400°F or 200°C) to help rapidly evaporate their natural moisture. Second, ensure they are spread out in a single layer on your baking sheet without overcrowding. If the pan is too full, the sprouts will steam rather than roast, resulting in a soft, soggy texture. Using parchment paper also helps with crisping and prevents sticking. Tossing them halfway through cooking ensures all sides get browned and crispy.
Generally, parboiling is unnecessary and often counterproductive for roasted Brussels sprouts. Parboiling adds moisture, which is precisely what you’re trying to remove during roasting to achieve crispiness. If you trim and cut them as instructed in this recipe, they will cook through perfectly and become tender on the inside while crisping up on the outside without any pre-boiling.
In a 400-degree F (200°C) oven, Brussels sprouts typically take about 18-20 minutes to cook. The exact time can vary slightly depending on the size of your sprouts and how crispy you prefer them. Always look for deep golden-brown edges and a tender interior as indicators of doneness.
Allow the roasted Brussels sprouts to cool completely to room temperature before storing. Place them in an airtight container and refrigerate for up to 4 days. To reheat and restore some of their crispiness, spread them on a baking sheet and warm them in a 350-degree F (175°C) oven for about 5-10 minutes, or until heated through and re-crisped. Reheating in an air fryer for a few minutes also works wonderfully. Avoid the microwave if you want to prevent them from becoming soggy.
Unfortunately, roasted vegetables, including Brussels sprouts, generally do not freeze well. The freezing and thawing process causes them to release a lot of moisture, which results in a soggy and limp texture once reheated. For best results, it’s always recommended to enjoy them fresh.
When choosing Brussels sprouts, look for those that are firm to the touch, bright green in color, and have tightly packed leaves. Avoid any that have yellowed leaves, soft spots, or a strong sulfurous smell, as these are signs of age. Smaller sprouts tend to be sweeter and more tender.
More Delicious Vegetable Recipes to Explore
If you loved these crispy roasted Brussels sprouts, you’re in for a treat! We have a wide variety of delightful vegetable recipes that are easy to make and packed with flavor. Expand your culinary repertoire with these fantastic options:
Summer Succotash
Crispy Southern Buttermilk Fried Okra
Healthy Marinated Fresh Vegetable Salad
Roasted Brussels Sprouts with Aioli Recipe
Print
Pin
Rate
Ingredients
- 2 pounds brussels sprouts quartered (or halved)
- 3 -4 tablespoons olive oil or more, depending on the size of your brussels sprouts
- 1/2 teaspoon kosher salt or more to taste
- 1/4 teaspoon black pepper fresh ground, or more to taste
Aioli dipping sauce:
- 6 Tablespoons mayonnaise
- 1/4 teaspoon fresh garlic finely minced
- 1 teaspoon fresh lemon juice
Instructions
-
Preheat oven to 400 degrees F. Line a large baking sheet or sheet pan with parchment paper.
-
Toss with olive oil, salt, and black pepper. Spread the sprouts out on the baking sheet evenly in a single layer.2 pounds brussels sprouts, 3 -4 tablespoons olive oil
-
Sprinkle salt & pepper to taste. Toss sprouts on the pan to ensure they all get evenly coated in the oil.1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
-
Bake at 400 degrees for 18-20 minutes or until golden brown, turning with a spatula halfway through cooking time.
-
While the brussels sprouts are baking mix the aioli ingredients in a small bowl and refrigerate until time to serve.6 Tablespoons mayonnaise, 1/4 teaspoon fresh garlic, 1 teaspoon fresh lemon juice
Notes
To make roasted brussels sprouts with bacon, simply toss in some chopped bacon pieces along with the sprouts and oil. The bacon will cook and crisp up in about the same amount of time, lending a delicious smoky flavor to the dish.
Air Fryer Method – Preheat your air fryer to 380 degrees F (195°C). Place the trimmed and seasoned brussels sprouts in a single layer in the basket of the air fryer. Roast for 5-6 minutes, then shake the basket to toss the sprouts and cook for another 5-7 minutes, or until golden brown and crispy. Keep an eye on them, as every air fryer model can vary in cooking time.
Storing – Allow the brussels sprouts to cool completely before storing them in an air-tight container. They can be refrigerated for up to 4 days. To reheat, spread them on a baking sheet and warm in a 350-degree F (175°C) oven for about 5 minutes or so, or until heated through and re-crisped.
Freezing – Roasted vegetables typically do not freeze well. They tend to become soggy and limp upon thawing and reheating, losing their desirable crispy texture. For best quality, enjoy them fresh.
Nutrition
We hope you enjoy this easy and delicious recipe for crispy roasted Brussels sprouts with homemade garlic aioli. It’s a versatile dish that’s perfect for any meal and is sure to become a beloved staple in your kitchen!