Prepare to revolutionize your vegetable game with these mind-blowing Crispy Garlic Brussels Sprouts that transform the often-maligned vegetable into a crave-worthy delicacy. Imagine golden, caramelized edges, a perfect crunch, and a spicy sriracha aioli that will make your taste buds dance with excitement. This isn't just another side dish – this is a culinary experience that will turn even the most dedicated Brussels sprouts skeptic into a true believer.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare the Brussels sprouts by trimming off the tough stem ends and removing any yellow or discolored outer leaves. Slice each Brussels sprout in half lengthwise to ensure even cooking and maximum crispy surface area.
- In a large mixing bowl, toss the halved Brussels sprouts with minced garlic, olive oil, salt, and black pepper. Ensure each sprout is evenly coated with the oil and seasonings.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Make sure they are not overcrowded to allow proper caramelization and crispiness.
- Roast in the preheated oven for 18-20 minutes, rotating the baking sheet halfway through cooking. The sprouts should be golden brown and crispy on the edges with a deep caramelized color.
- While the Brussels sprouts are roasting, prepare the Sriracha aioli by whisking together mayonnaise and sriracha sauce in a small bowl until smooth and well combined.
- Once Brussels sprouts are done, remove from the oven and transfer to a serving platter. Taste and adjust seasoning with additional salt and pepper if needed.
- Drizzle or serve the Sriracha aioli on the side for dipping, or drizzle directly over the crispy Brussels sprouts before serving.
- Serve hot and enjoy immediately while the Brussels sprouts are at their crispiest and most flavorful.
Tips
- Size Matters: Choose Brussels sprouts that are similar in size to ensure even cooking. Smaller, compact sprouts tend to crisp up better.
- Pat Them Dry: After washing, thoroughly dry the Brussels sprouts with a clean kitchen towel. Excess moisture prevents proper caramelization.
- Cut-Side Down is Key: Always place the cut side of the sprouts facing down on the baking sheet to achieve maximum crispiness and beautiful browning.
- Don't Overcrowd: Give your sprouts breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting.
- High Heat is Your Friend: A hot oven (425°F) is crucial for achieving that perfect crispy exterior and tender interior.
- Customize Your Spice: Adjust the sriracha in the aioli to match your heat tolerance – from mild to wild!
Nutrition Facts
Calories: 310kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
