Roasted brussels sprouts are so easy to make and truly tasty. Crispy outer leaves and tender, soft middle pair perfectly with the garlic aioli dipping sauce.
Why You’ll Love This
Make it for a side dish or appetizer. Either one is going to be a big hit.
This brussel sprout recipe is made in our house on a regular basis. My daughter absolutely loves brussels sprouts so I try to keep them in the house at all times.
It’s a healthy side or appetizer that will convert even the worst brussels sprouts critic! There are also only four ingredients for the vegetable and three for the aioli.
They make a great side dish during holiday dinners like Thanksgiving and Christmas. But brussels sprouts pair well with any protein, grain, and sauce.
Brussels Sprouts Health Benefits
Brussels sprouts are healthy! They’re a terrific source of dietary fiber and are high in vitamins A, C, and K. They are also antioxidant vegetables that will help keep inflammation down.
- Brussels Sprouts – Look for bright green and firm ones when purchasing. Large or small, if you are using small, you can leave them whole for roasting or only cut them in half.
- Aioli – We are just using mayonnaise, fresh lemon juice, and garlic. Simple!
How to Make Oven Roasted Brussels Sprouts
Preheat oven to 400 degrees F. Line a large rimmed baking sheet or sheet pan with parchment paper.
Trim and quarter 2 pounds of brussels sprouts. Remove any loose leaves. Toss with extra-virgin olive oil, salt, and pepper. Spread the sprouts evenly on the lined baking sheet in a single layer.
You can toss them in a boil or do it right on the prepared pan.
Bake for 30 minutes or until golden brown, turning with a spatula halfway through cooking time.
While roasting, mix together the mayonnaise, garlic, and lemon juice. Set aside.
No pics of the aioli preparation? Well, that’s because it’s effortless, and my daughter made this part.
It’s just mayo, fresh garlic, and fresh lemon juice. That’s it!
Serve these crispy roasted brussels sprouts with a side of aioli or without. Great side dish or appetizer for the holidays!
What to Serve Roasted Brussels Sprouts With
- Holiday dinners like Thanksgiving, Christmas, and Easter.
- As an appetizer for any party or gathering.
- Weeknight meal. Skip the salad and serve these crispy brussels sprouts.
- Toss the brussels sprouts with garlic before roasting for a more pungent garlic flavor.
- You can also drizzle them with some balsamic vinegar before roasting.
- Like a little heat? Stir in some red pepper flakes.
- Just toss in some chopped bacon pieces to make roasted brussels sprouts with bacon. It will cook in about the same amount of time.
- Sprinkle some freshly grated parmesan cheese over them after cooking.
I always trim the end. They can be brown; it just makes a better presentation. When roasting them, you want them to be equal in size for even cooking.
You need to be roasting them at a high temperature to help evaporate the moisture in the brussels sprouts while cooking, so they can crisp up.
Parboiling is unnecessary if you cut them as instructed in the recipe.
In a 400-degree F oven, they will take 30-35 minutes, depending on the size.
Let the brussels sprouts 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.
Roasted vegetables don’t freeze well. They become soggy and limp.
More Vegetable Recipes
Roasted Brussels Sprouts with Aioli Recipe
- 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
- 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 30 to 35 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