This post may contain affiliate links. Please read our disclosure policy.
As far as meal prep goes, my lemon-basil aioli is great to make at the beginning of the week and put on anything and everything! I love enhancing regular grilled chicken, dipping turkey meatballs, and dipping roasted veggies (like I did here) in it. These Crispy Brussels Sprouts with Lemon-Basil Aioli are fantastic as an appetizer or side dish!
Crispy Brussels Sprouts with Lemon-Basil Aioli
2017-04-18 07:00:03
Serves 4
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
- 1 lb. brussels sprouts
- 2 tbsp. olive oil
- kosher salt, to taste
- black pepper, to taste
- 2 tbsp. Lemon-Basil Aioli
Instructions
- Preheat oven to 400.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half, lengthwise. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan (preferably lined with parchment paper) and roast for 25-30 minutes, or until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
- Remove from oven and sprinkle with a little more kosher salt.
- Serve with the aioli for dipping!
The Defined Dish https://thedefineddish.com/
Best way to carry brussels sprouts for a party? Can this be made the day before?
The brussels sprouts won’t stay crispy with this recipe– I recommend this other brussels sprouts recipe if you are taking to a party.
https://thedefineddish.com/brussels-sprouts-au-gratin/
These look yummy!! What do you like to serve these with as an accompaniment? Chicken of some sort perhaps?
I love it with grilled steaks or chicken!
What’s the best way to wash brussel sprouts? Or is pulling off the outer leaves enough?
I usually just pop them in a colander and rinse them before trimming them… nothing too fancy 🙂