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Roasted Brussels Sprouts with Smoky Aioli

  • 10 m
  • 25 m
Carolyn Casner
“The delicious dipping sauce makes this easy Brussels sprouts recipe an irresistible appetizer or side dish. If you want to double the recipe, use two large rimmed baking sheets and swap their spots in the oven halfway through cooking.”


    • 1 pound Brussels sprouts, trimmed and halved
    • 1½ tablespoons extra-virgin olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • ¼ cup mayonnaise
    • 1 teaspoon sherry vinegar
    • ¼ teaspoon smoked paprika
    • ¼ teaspoon garlic powder


  • 1 Preheat oven to 450°F.
  • 2 Combine Brussels sprouts, oil, salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender and browned, 18 to 20 minutes.
  • 3 Meanwhile, combine mayonnaise, vinegar, paprika and garlic powder in a small bowl. Serve the Brussels sprouts with the aioli.
  • Make Ahead Tip: Refrigerate sauce (Step 3) for up to 1 day.
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