recipe // roasted brussels sprouts with garlic aioli

This recipe was a Pinterest find from the blog Costa Kitchen. The photographs looked so delicious that I ended up making the recipe the same day I found it, and I have a feeling it won’t be the last time. It was a breeze to make and tasted incredible – Nick got out a fork because eating them by hand wasn’t happening fast enough.

I made just a few tweaks to the recipe: no parsley in the aioli because we didn’t have any, and olive oil instead of canola oil because I felt like it. Next time I’ll plan ahead a bit more and pick up parsley with my brussels sprouts, but I find it hard to believe they could be any better.

Roasted Brussels Sprouts with Garlic Aioli
from Costa Kitchen

20 brussels sprouts cut into wedges (I used the 1 lb bag from Trader Joe’s)
canola oil
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice
1 Tbsp finely chopped flat leaf parsley

Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin alongside the finished brussels sprouts.

108 thoughts on “recipe // roasted brussels sprouts with garlic aioli

      • I used frozen tonight. They were the ones you steam in the bag. So I did that and finished them in the oven. Came out perfectly! Also have done this same thing except finished them in foil on the grill. So yummy!!

  1. I made this with dinner last night and it was a huge hit! My hubby and I couldn’t stop eating them. I would definitely recommend this recipe.

  2. I’ve roasted brussel sprouts before and loved them but the sauce added a creamy acidity we loved. I served it with chicken salad on a roll. Yummy! Thank you!

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  5. Always said that Brussels sprouts were the one veggie that I hated but this recipe changed my mind. Love it and have made it several times now!

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  8. Mmmm. I love me some Brussels sprouts! I will be making these tomorrow with a homemade garlic aioli. Can hardly wait!

  9. may I suggest adding a bit of acid to the brussel sprouts before roasting them? brussel sprouts can handle acid very well. mix a bit of balsamic vinegar with the olive oil. I’m sure they will come out perfect.

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  13. Just made this. I didn’t have lemon juice on hand, and didn’t have energy to go to the store– I also wanted to cut the fat of the mayo– so I used half mayo, half plain Greek yogurt to add some tartness. Then added the garlic. I could eat this with a spoon. The Brussels sprouts came out beautifully, and are so poppable with the dip. Can’t wait to try the recipe with the lemon juice and see how it compares. Thank you!

  14. I just made these, like literally they just came out of the oven and my hubs and I can’t stop munching on them while waiting for the rest of our meal!! If you don’t mind I will definitely be sharing these with my readers (I will link back to your page for sure!). Thanks for a great recipe!

  15. Toss the sprouts, oil, salt and pepper in a baggie then dump on the pan. Keeps the hands cleaner! 🙂 The sprouts are amazing roasted! Even my kids eat them!

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  17. So happy I found this recipe, I’m always looking for ways to eat more veggies. I also used half Greek yogurt and half mayo and it was so good. The only thing I don’t like about Brussel Sprouts is the after taste.

  18. This was a big hit at my Bunco Party tonight! The sauce is so tangy and flavorful, but the sprouts hold their own flavor, too!

  19. Recipe sounds fabulous – inspirational. Similar to one I’ve tried using roasted Brussels Sprouts in a pool of hommus +sprinkled with Dukka.

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  24. I decided to give this a go as I don’t normally like Brussel sprouts so was looking for a way of making them more tasty. Fabulous recipe, I added some dates and a balsamic reduction instead of the garlic aioli. Delicious

  25. Can’t wait to try the sauce served with Sprouts. I have been roasting Sprouts for sometime now and I use EVOO and butter and cook on stove top in iron skillet. Sprouts are still crunchy and not completely soft. Delicious…

  26. I’ve also done this with cauliflower just cover with small amount of mayo, lemon juice and Parmesan touch of Dijon mustard too! ( good idea to micro wave about 5 mins 1st) I usually broil last minute or two!

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