Prepare to revolutionize your perception of Brussels sprouts forever! Forget everything you thought you knew about this often-maligned vegetable. Our Oven Roasted Brussels Sprouts with Lemon Aioli will turn even the most skeptical eater into a true believer, transforming these humble green gems into a crispy, golden masterpiece that's impossible to resist. With a perfect balance of caramelized edges and a tangy, creamy lemon aioli, this recipe is about to become your new go-to side dish that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Thoroughly wash Brussels sprouts under cold running water, then pat them completely dry using clean paper towels to ensure proper caramelization.
- Trim off the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating a flat surface that will help achieve a crispy exterior.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the seasoned Brussels sprouts cut-side down on a large rimmed baking sheet, ensuring they are in a single layer without overcrowding to promote even roasting and crispy edges.
- Roast in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through cooking to ensure uniform browning and caramelization.
- While Brussels sprouts are roasting, prepare the lemon aioli by combining mayonnaise, freshly squeezed lemon juice, and minced garlic in a small bowl. Whisk until smooth and well incorporated.
- Remove Brussels sprouts from the oven when they are golden brown and crispy on the edges, with a tender interior.
- Transfer roasted Brussels sprouts to a serving platter and drizzle with the prepared lemon aioli, or serve the sauce on the side for dipping.
- Serve immediately while hot and crispy, garnishing with additional fresh cracked pepper if desired.
Tips
- Moisture is the Enemy: Always thoroughly dry your Brussels sprouts after washing. Excess moisture prevents proper caramelization and crispy edges.
- Cut-Side Down is Key: Placing the flat side of the sprouts facing down on the baking sheet ensures maximum surface contact for that perfect golden-brown crispiness.
- Don't Overcrowd: Give your sprouts breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing those delicious crispy edges.
- High Heat is Essential: A hot oven (425°F) is crucial for achieving that beautiful caramelization and crisp exterior.
- Rotate Midway: Rotating the baking sheet halfway through cooking ensures even browning and prevents any burnt spots.
- Fresh is Best: Use fresh garlic for the aioli and freshly squeezed lemon juice for the most vibrant flavor.
- Serve Immediately: These Brussels sprouts are at their absolute best when served hot and crispy right out of the oven.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 8g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 10mg
