Forget everything you thought you knew about Brussels sprouts! This game-changing recipe transforms these tiny green orbs from bland and boring into a crispy, flavor-packed side dish that will revolutionize your dinner table. With a perfect golden-brown exterior and a tender interior, these Brussels sprouts are about to become your new obsession, topped with a zesty lemon basil aioli that will make your taste buds dance with excitement.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt, to taste
- 1/2 cup mayonnaise
- 1 lemon, juiced
- 1/4 cup fresh basil, chopped
- 1 clove garlic, minced
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the center of the oven for even roasting.
- Prepare the Brussels sprouts by washing them thoroughly under cold water. Trim off the stem ends and slice each sprout in half lengthwise, creating a flat surface for caramelization.
- Pat the halved Brussels sprouts completely dry using paper towels. Excess moisture will prevent proper crisping.
- In a large mixing bowl, toss the Brussels sprouts with olive oil, ensuring each piece is evenly coated. Sprinkle with salt to enhance flavor and promote browning.
- Arrange the Brussels sprouts cut-side down on a large rimmed baking sheet, spreading them in a single layer without overcrowding to ensure maximum crispiness.
- Roast in the preheated oven for 18-20 minutes, until the edges are dark golden brown and crispy, and the centers are tender.
- While the Brussels sprouts are roasting, prepare the lemon basil aioli. In a small bowl, combine mayonnaise, fresh lemon juice, minced garlic, and chopped basil. Whisk until smooth and well incorporated.
- Remove Brussels sprouts from the oven and let rest for 2-3 minutes to cool slightly.
- Transfer the crispy Brussels sprouts to a serving platter and drizzle or serve the lemon basil aioli on the side for dipping.
- Serve immediately while the Brussels sprouts are still hot and crispy for the best texture and flavor.
Tips
- Moisture is the enemy of crispiness! Always thoroughly pat your Brussels sprouts dry before roasting to ensure they get that coveted crisp exterior.
- Use a rimmed baking sheet and arrange sprouts cut-side down to maximize caramelization and prevent steaming.
- Don't overcrowd the pan - give your sprouts space to breathe. This allows them to roast, not steam, creating that irresistible crispy texture.
- For extra flavor, consider adding a sprinkle of parmesan cheese or red pepper flakes before roasting.
- The aioli can be prepared up to a day in advance, allowing the flavors to meld and intensify in the refrigerator.
- Serve immediately after roasting to maintain the perfect crispy texture that makes these Brussels sprouts truly extraordinary.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 3g
Fat: 16g
Saturated Fat: g
Cholesterol: 10mg