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For the longest time, I couldn’t stand Brussels sprouts. Growing up, I wasn’t a huge fan of veggies in general, but that’s because I only ever had them steamed or from a can. Once I figured out that there are dozens of ways to prepare and serve vegetables, I dove right in and wanted to try them all!

Brussels sprouts tend to be either loved or loathed, with very little variation in between. I hope if you love Brussels sprouts, this recipe will take your obsession to the next level. And if you hate Brussels sprouts… prepare to have your mind changed!

Don’t these crispy little toated Brussels sprouts look amazing? And honestly, even if they don’t turn out exactly how you want, the secret to success is in the Dijon Aioli. I firmly believe this dipping sauce can make any vegetable drool-worthy.

But let’s start with the sprouts. Begin by preheating the oven to 400°. In a large bowl, toss the Brussels sprouts in olive oil, garlic powder, chili powder, salt, and pepper. Arrange Brussels sprouts on a baking sheet in a single layer and bake for 18-20 minutes, mixing half-way through.

While the sprouts are cooking, prepare the Dijon Aioli. This stuff is simple and yet so mouth-watering! I bet you even have most if not all of the ingredients on hand – mayo, olive oil, garlic, dijon, salt, and pepper. Combine everything and top with either dried or fresh parsley for garnish.

The end result? Delicious, crispy Brussels sprouts with a tangy, creamy aioli sauce. The Dijon Aioli would go great with asparagus, broccoli, and even green peppers! In fact, like I said earlier, I don’t think there’s a veggie that wouldn’t benefit from some of this tasty stuff.

Check out the recipe and ingredient list below!

10m prep time

20m cook time

4.7
Rated 4.7 out of 5
Rated by 24 reviewers
Crispy Brussels Sprouts:
  • 1 lb. fresh brussels sprouts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
Dijon Aioli:
  • 1/4 cup mayo
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons dijon
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried parsley
  • Salt and pepper to taste
Preparation
  1. Preheat the oven to 400° F.
  2. In a large bowl, toss brussels sprouts in olive oil, garlic powder, chili powder, salt, and pepper.
  3. Arrange brussels sprouts on a baking sheet in a single layer and bake for 18-20 minutes, mixing half-way through.
  4. While the sprouts are cooking prepare the dijon aioli by placing all the ingredients except parsley in a small bowl. Stir until thoroughly combined, then top with parsley.
  5. Dip brussels sprouts in the dijon aioli and enjoy!

Recipe adapted from Dash of Mandi.

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