Perfectly Crispy Roasted Brussels Sprouts with Homemade Garlic Aioli: Your New Favorite Side Dish
Transforming humble Brussels sprouts into a culinary delight is surprisingly simple when you roast them to perfection. Imagine tender, soft interiors encased in beautifully crispy, caramelized outer leaves, each bite bursting with savory flavor. This incredible texture and taste experience is elevated even further when paired with a rich, creamy, and zesty homemade garlic aioli dipping sauce. Whether you’re a long-time fan or a skeptic, this recipe for oven-roasted Brussels sprouts with garlic aioli promises to convert even the most discerning palate, proving just how delicious this often-misunderstood vegetable can be.
Why You’ll Adore This Roasted Brussels Sprouts Recipe
This recipe for crispy roasted Brussels sprouts isn’t just a dish; it’s a revelation. It’s consistently made in our home because it’s such a crowd-pleaser, particularly with my daughter who absolutely loves them! Here’s why this recipe will quickly become a cherished part of your culinary repertoire:
- Unbeatable Flavor & Texture: High-heat roasting coaxes out a natural sweetness from the Brussels sprouts, creating deliciously caramelized edges and a perfectly tender core. The contrast with the creamy, pungent garlic aioli is simply divine.
- Incredibly Versatile: This isn’t just a side dish. These roasted sprouts can be served as an elegant appetizer for a dinner party, a hearty snack, or a vibrant accompaniment to almost any main course. It seamlessly fits into both casual weeknight dinners and elaborate holiday feasts.
- Simple & Minimal Ingredients: You only need four basic ingredients for the sprouts themselves and just three for the aioli. This simplicity means less fuss in the kitchen and more time enjoying your meal.
- Healthy & Wholesome: Brussels sprouts are a nutritional powerhouse, packed with vitamins and fiber. This recipe offers a delicious way to incorporate more healthful vegetables into your diet without sacrificing taste.
- A Brussels Sprouts Convert: If you or someone you know has had a bad experience with mushy, boiled Brussels sprouts, this recipe is guaranteed to change minds. The roasting method brings out their best qualities, making them incredibly appealing.
- Perfect for Holidays: While fantastic year-round, these roasted Brussels sprouts make an exceptional side dish for holiday dinners like Thanksgiving, Christmas, and Easter, adding a fresh, vibrant green to your spread. They pair beautifully with roasted turkey, glazed ham, or prime rib.
Beyond Brussels sprouts, we also frequently enjoy other vegetable sides that complement holiday meals, such as homemade green bean casserole, refreshing arugula fennel salad, tender Ninja Foodi beets, and sweet roasted acorn squash. These side dishes are truly excellent alongside our favorite holiday dry-brined roast turkey and brown sugar glazed ham dinners.
Brussels Sprouts: A Powerhouse of Health Benefits
Beyond their delightful taste and texture, Brussels sprouts are nutritional champions, making them an excellent addition to a balanced diet. Often overlooked, these mini cabbages offer a wide array of health benefits:
- Rich in Dietary Fiber: Brussels sprouts are an excellent source of dietary fiber, which is crucial for digestive health. Fiber aids in regular bowel movements, helps prevent constipation, and promotes a feeling of fullness, which can be beneficial for weight management.
- High in Vitamins A, C, and K:
- Vitamin C: A powerful antioxidant, Vitamin C supports a healthy immune system, promotes collagen production for skin health, and helps protect cells from damage caused by free radicals.
- Vitamin K: Essential for blood clotting and plays a vital role in bone health, helping to maintain bone density and reduce the risk of fractures.
- Vitamin A: Important for vision, immune function, and skin health.
- Antioxidant Properties: These cruciferous vegetables are packed with antioxidants like kaempferol, isorhamnetin, and quercetin, which help combat oxidative stress in the body. Antioxidants are vital for neutralizing free radicals, reducing cellular damage, and may contribute to lowering the risk of chronic diseases.
- Anti-Inflammatory Effects: The antioxidants and other compounds found in Brussels sprouts contribute to their anti-inflammatory properties. Regular consumption can help reduce chronic inflammation, which is linked to various health issues.
- Low in Calories: Despite their nutrient density, Brussels sprouts are relatively low in calories, making them a fantastic food choice for those watching their caloric intake while still wanting to feel satisfied.
- Good Source of Omega-3 Fatty Acids: While not as prominent as fish, Brussels sprouts contain alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid, which is beneficial for heart health.
Incorporating Brussels sprouts into your meals, especially when prepared in a healthy way like roasting, is a smart and delicious strategy for boosting your overall wellness.
Key Ingredients for Exceptional Flavor
Achieving perfectly roasted Brussels sprouts with a delectable garlic aioli requires just a few quality ingredients. Here’s what you’ll need and some tips for selection:
- Brussels Sprouts: The star of our dish! When purchasing, look for sprouts that are bright green, firm to the touch, and have tightly packed leaves. Avoid any that are yellowing, soft, or have loose, damaged outer leaves. Both large and small sprouts work well for roasting. Smaller sprouts can often be left whole, while larger ones benefit from being halved or quartered for more even cooking and maximum crispiness.
- Extra Virgin Olive Oil: A good quality extra virgin olive oil is essential. It helps the sprouts crisp up beautifully and adds a rich, fruity note. Don’t be shy with the oil; it’s key to achieving that desirable golden-brown exterior.
- Kosher Salt & Freshly Ground Black Pepper: Simple seasonings that enhance the natural flavors of the sprouts. Kosher salt provides a clean, briny taste and its larger crystals adhere well. Freshly ground black pepper offers a more aromatic and potent flavor than pre-ground pepper. Adjust amounts to your personal preference.
- Homemade Aioli: This simple yet incredibly flavorful dipping sauce elevates the entire dish.
- Mayonnaise: A good quality full-fat mayonnaise forms the base of our quick aioli. It provides the creamy texture and rich foundation.
- Fresh Garlic: Absolutely crucial for that vibrant, pungent garlic flavor. Finely minced garlic ensures it disperses well throughout the aioli. Avoid garlic powder here – fresh is best!
- Fresh Lemon Juice: A squeeze of fresh lemon juice adds a bright, zesty tang that cuts through the richness of the mayonnaise and balances the garlic. It also enhances the overall freshness of the aioli.
How to Make Perfectly Oven Roasted Brussels Sprouts with Garlic Aioli
Creating these irresistible roasted Brussels sprouts with creamy garlic aioli is straightforward. Follow these steps for a dish that’s sure to impress:
Step-by-Step Instructions:
- Preheat Your Oven: Begin by preheating your oven to a high temperature of 400 degrees F (200 degrees C). A high temperature is crucial for achieving crispy, caramelized sprouts rather than steamed ones. Line a large, rimmed baking sheet or sheet pan with parchment paper. This prevents sticking and makes cleanup a breeze.
- Prepare the Brussels Sprouts: Take 2 pounds of fresh Brussels sprouts. First, trim the tough bottom ends. Remove any loose, discolored, or damaged outer leaves. For even cooking and maximum crispy surface area, quarter larger sprouts and halve smaller ones. Aim for pieces that are roughly equal in size. Thoroughly wash the trimmed and cut sprouts, then pat them completely dry with paper towels. This step is vital for crispiness!
- Season and Toss: In a large bowl, combine the prepared Brussels sprouts with 3-4 tablespoons of extra-virgin olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper. Use your hands to toss them thoroughly, ensuring every sprout piece is evenly coated in oil and seasonings. Alternatively, you can toss them directly on the prepared baking sheet.
- Spread for Success: Arrange the seasoned sprouts in a single layer on the parchment-lined baking sheet. It’s important not to overcrowd the pan. If necessary, use two baking sheets to ensure adequate space between the sprouts. Overcrowding will cause the sprouts to steam instead of roast, leading to a soggy texture.
- Roast to Perfection: Place the baking sheet in the preheated oven. Bake for 18-20 minutes. Halfway through the cooking time (around 9-10 minutes), use a spatula to gently turn the sprouts, ensuring all sides get a chance to brown and crisp up. Continue baking until they are beautifully golden brown, tender on the inside, and have deliciously crispy edges.
- Prepare the Garlic Aioli: While the Brussels sprouts are roasting, prepare your simple garlic aioli. In a small bowl, whisk together 6 tablespoons of mayonnaise, ¼ teaspoon of finely minced fresh garlic, and 1 teaspoon of fresh lemon juice. Mix until well combined and smooth. Cover the bowl and refrigerate the aioli until you’re ready to serve. This allows the flavors to meld beautifully.
There’s no need for elaborate photos of the aioli preparation – it truly is that effortless! The magic happens with just mayo, fresh garlic, and fresh lemon juice, simple ingredients combining to create an incredible flavor.
Serve these crispy roasted Brussels sprouts immediately, either with a side of the vibrant garlic aioli for dipping or simply enjoy them on their own. They make a fantastic side dish or appetizer for any occasion, especially during the holidays!
Tips for Achieving the Crispiest Roasted Brussels Sprouts
Getting that perfect crispiness on your roasted Brussels sprouts isn’t just luck; it’s a science! Here are essential tips to ensure your sprouts are always golden, crunchy, and never soggy:
- Dry Them Thoroughly: This is arguably the most crucial step. Any moisture on the sprouts will cause them to steam instead of roast. After washing, pat them vigorously dry with paper towels or use a salad spinner. You want them as dry as possible before adding oil.
- Don’t Overcrowd the Pan: Give your sprouts plenty of space! Arrange them in a single layer on the baking sheet without any overlap. If the pan is too crowded, the moisture released from the sprouts won’t evaporate quickly enough, leading to steaming. Use two baking sheets if needed.
- Use High Heat: Roasting at a high temperature (400-425°F or 200-220°C) is key. The intense heat promotes caramelization (the Maillard reaction) and allows the outer leaves to crisp up quickly.
- Adequate Oil: Don’t skimp on the olive oil. Enough oil ensures good heat transfer and helps create that desirable crispy exterior. Aim for a coating that makes them look glossy but not swimming in oil.
- Evenly Sized Pieces: Trim and cut your Brussels sprouts into roughly equal sizes. Halving or quartering larger sprouts helps them cook more evenly and exposes more surface area for browning.
- Flip Halfway: Turning the sprouts with a spatula about halfway through the cooking time ensures all sides get direct contact with the hot pan, leading to uniform browning and crispiness.
- Listen and Look: Pay attention to the sound – crispy sprouts will often have a slight crackle. Visually, look for deep golden-brown edges and some slightly charred outer leaves. These are signs of perfect crispiness.
- Serve Immediately: Roasted vegetables are best served fresh out of the oven. As they cool, they can lose some of their crispiness.
What to Serve Roasted Brussels Sprouts With
These versatile and delicious roasted Brussels sprouts with garlic aioli can complement a wide array of meals and occasions:
- Holiday Dinners: They are a traditional and highly anticipated side for major holidays such as Thanksgiving, Christmas, and Easter. They pair wonderfully with roasted turkey, glazed ham, prime rib, or roasted chicken.
- Appetizer for Any Gathering: Serve them on a platter with the aioli as a sophisticated yet simple appetizer for dinner parties, game nights, or casual get-togethers. They disappear quickly!
- Weeknight Meals: Skip the traditional green salad and serve these crispy Brussels sprouts instead. They make a fantastic, healthy side for quick weeknight proteins like pan-seared salmon, baked chicken breasts, grilled steak, or pork chops.
- Vegetarian Mains: Pair them with vegetarian dishes such as lentil burgers, quinoa bowls, mushroom steaks, or hearty grain salads for a complete and satisfying meal.
- Pasta Dishes: Their slight bitterness and savory flavor offer a wonderful contrast to creamy or rich pasta dishes.
- Roasted Chicken or Pork: The rich, caramelized flavor of the sprouts complements the juicy tenderness of roasted meats perfectly.
- Soups and Stews: Add a side of roasted sprouts for texture and a boost of nutrition alongside a comforting bowl of soup or stew.
Delicious Variations & Flavor Enhancers
While the classic roasted Brussels sprouts with garlic aioli is outstanding on its own, don’t hesitate to experiment with these variations to customize the flavor profile to your liking:
- Garlic Power-Up: For an even more intense garlic flavor, toss the Brussels sprouts with minced garlic (or a teaspoon of garlic powder) along with the olive oil, salt, and pepper *before* roasting. The garlic will caramelize and meld beautifully with the sprouts.
- Balsamic Glaze: Drizzle the roasted sprouts with a rich balsamic glaze (reduced balsamic vinegar) immediately after they come out of the oven. The sweet and tangy glaze adds a beautiful sheen and depth of flavor. Alternatively, a lighter drizzle of balsamic vinegar can be added before roasting for a slightly different caramelized tang.
- Kick of Heat: If you enjoy a bit of spice, stir in a pinch of red pepper flakes with the olive oil before roasting. For a more pronounced kick, a dash of cayenne pepper or a swirl of sriracha aioli instead of plain garlic aioli would be fantastic.
- Savory Bacon Addition: To make classic roasted Brussels sprouts with bacon, simply toss 4-6 slices of chopped raw bacon pieces with the sprouts before roasting. The bacon fat will render and crisp up the sprouts, infusing them with an irresistible smoky flavor. The bacon will cook in about the same amount of time as the sprouts.
- Cheesy Delight: Sprinkle some freshly grated Parmesan cheese over the hot roasted sprouts immediately after removing them from the oven. The residual heat will slightly melt the cheese, creating a delicious, salty crust. Feta or crumbled goat cheese can also be added for a tangy, creamy contrast.
- Herbaceous Notes: Fresh herbs add wonderful aromatics. Toss with chopped fresh rosemary or thyme before roasting, or sprinkle with fresh parsley or chives after cooking for a burst of freshness.
- Sweet and Tangy Twist: A tablespoon of maple syrup or honey drizzled over the sprouts along with the olive oil before roasting will enhance their natural sweetness and promote extra caramelization. A splash of apple cider vinegar can also add a bright, tangy finish.
- Nutty Crunch: For added texture, toss in some chopped pecans, walnuts, or slivered almonds during the last 5-10 minutes of roasting.
Frequently Asked Questions (FAQs)
Yes, it’s highly recommended to trim the tough, woody end of the stem. They can often be brown, and removing them makes for a better presentation and eating experience. For roasting, you want the sprouts to be roughly equal in size for even cooking. Halving or quartering larger sprouts exposes more surface area to the heat, promoting superior caramelization and crispiness.
Several factors contribute to soggy sprouts. The most common reasons are overcrowding the baking sheet (which causes them to steam), not drying them thoroughly before adding oil, or using an oven temperature that is too low. Ensure you spread them in a single layer with space in between, pat them completely dry, and roast at a high temperature (400°F/200°C or higher) to help evaporate moisture and crisp them up effectively.
Parboiling Brussels sprouts before roasting is generally unnecessary if you follow the instructions for trimming and cutting them into even pieces. High-heat roasting is usually sufficient to cook them through while achieving desirable crispiness. Parboiling can sometimes lead to overly soft, watery sprouts that are harder to crisp up.
In a 400-degree F (200°C) oven, Brussels sprouts will typically take 18-20 minutes to cook, depending on their size and how crispy you like them. Smaller, halved sprouts might cook a bit faster, while larger, quartered ones may need the full time, or even a few extra minutes. Always look for deep golden-brown edges and a tender interior.
While fresh Brussels sprouts are highly recommended for the best crispy texture, you can use frozen ones in a pinch. However, they tend to be softer and release more water, making it harder to achieve true crispiness. If using frozen, do not thaw them. Toss them directly from frozen with oil and seasonings, and add an extra 5-10 minutes to the roasting time, ensuring they are well-spaced on the baking sheet.
Roasting at high temperatures helps to caramelize their natural sugars, which significantly reduces bitterness. Additionally, pairing them with sweet or acidic elements like balsamic glaze, maple syrup, or fresh lemon juice (as in our aioli) can beautifully balance any residual bitterness.
Let the roasted Brussels sprouts cool completely before storing. Place them in an airtight container and refrigerate for up to 3-4 days. To reheat, 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 slightly. A toaster oven or air fryer also works well for reheating to restore some crispiness.
Unfortunately, roasted vegetables, including Brussels sprouts, do not freeze well. Freezing and thawing causes them to become soggy and limp, losing their desirable texture. It’s best to enjoy them fresh or within a few days of refrigeration.
Discover More Delicious Vegetable Recipes
If you loved these roasted Brussels sprouts, explore other fantastic vegetable-focused recipes that are perfect as sides or main dishes:
Summer Succotash
Crispy Southern Buttermilk Fried Okra
Healthy Marinated Fresh Vegetable Salad
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Roasted Brussels Sprouts with Aioli Recipe
Roasted brussels sprouts that are crispy outside, tender soft inside and perfectly paired with a garlic aioli dipping sauce.
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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
Units: US Customary – Metric
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet or sheet pan with parchment paper.
- Toss 2 pounds brussels sprouts with 3-4 tablespoons olive oil, salt, and black pepper. Spread the sprouts out on the baking sheet evenly in a single layer.
- Sprinkle 1/2 teaspoon kosher salt & 1/4 teaspoon black pepper to taste. Toss sprouts on the pan to ensure they all get evenly coated in the oil.
- 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 (6 Tablespoons mayonnaise, 1/4 teaspoon fresh garlic, 1 teaspoon fresh lemon juice) in a small bowl and refrigerate until time to serve.
Notes
Toss the brussels sprouts with garlic before roasting for a more pungent garlic flavor.
To make roasted brussels sprouts with bacon, just toss in some chopped bacon pieces; it will cook in about the same amount of time.
Air Fryer Method – Preheat the air fryer to 380 degrees F. Place the brussels sprouts in a single layer in the basket of the air fryer. Roast for 5-6 minutes, toss the sprouts and cook for another 5-7 minutes. Every air fryer is different so keep an eye on them.
Storing – Let them cool completely, place them in an air-tight container, and refrigerate for up to 4 days. Reheat in a 350-degree F oven for about 5 minutes or so, or until heated through.
Freezing – Roasted vegetables don’t freeze well; they become soggy and limp.
Nutrition
Serving: 4g | Calories: 241kcal | Carbohydrates: 21g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 481mg | Potassium: 882mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1725IU | Vitamin C: 193.5mg | Calcium: 95mg | Iron: 3.2mg
We hope you love this easy and flavorful recipe for roasted Brussels sprouts with garlic aioli as much as we do! It’s truly a game-changer for anyone looking to enjoy this incredible vegetable in its most delicious form. Don’t hesitate to share your thoughts and variations in the comments below!