Crispy Roasted Brussel Sprouts with Garlic Dijon Sauce
If you’ve never been a fan of brussel sprouts, this crispy roasted version just might change your mind. Roasting brings out their natural sweetness and gives them golden, caramelized edges that are downright irresistible. They’re easy to make, just toss them on a hot sheet pan, give them a little space, and let the oven do the work. Whether you’re serving them as a weeknight side or adding them to your holiday table, these brussel sprouts are always a hit.
What really takes this recipe to the next level is the simple garlic dijon sauce. Made with just a few pantry staples, it adds a bold, tangy flavor that even picky eaters can’t resist. These crispy brussel sprouts disappear too quickly at every meal!
Common questions
How to trim brussel sprouts for roasting
Brussel sprouts actually grown on a stalk (and sometimes can be bought on the stalk during the fall season). However, most brussel sprouts have been removed from the stalk and bagged or are sold in bulk for easy transportation to the store. Because of this, there is often a brown, woody stalk that needs to be trimmed from the base of the brussel sprout before cooking.
To trim brussel sprouts, you want to trim away just the end of the brussel sprout, trying to keep the leaves of the brussel intact. Once the bottom of the brussel has been trimmed, cut the brussel in half lengthwise for roasting.
How do you make brussel sprouts taste good?
One of my favorite ways to make brussel sprouts taste good is to make sure they are properly salted and to make sure there is something good to dip them in!
I highly recommend serving these crispy roasted brussel sprouts with garlic dijon sauce to amp up the flavor and make them incredibly tasty. You could also use lemon herb tahini or spicy tahini sauce for dipping.
If you like this recipe, you should try
- Sriracha brussel sprouts
- Shaved brussel sprouts salad with creamy balsamic dressing
- Apple brussel sprout hash
- Roasted Brussel Sprouts and Carrots
- Roasted Brussel Sprouts and Asparagus
- Air Fryer Smashed Brussel Sprouts
Crispy Roasted Brussel Sprouts with Garlic Dijon Sauce
Guided Recipe Video
Ingredients
- 1 tablespoon avocado oil
- 2 pounds brussel sprouts, trimmed and halved
- 1 teaspoon sea salt
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
Garlic Dijon Sauce
- 2 tablespoons tahini - or almond butter
- 2 tablespoons coarse dijon mustard
- 1 tablespoon olive oil - or garlic infused olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon herbs de provence
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425F
- Trim the brown woody edges from the brussel sprouts if needed. Cut the brussel sprouts in half lengthwise2 pounds brussel sprouts, trimmed and halved
- Place parchment paper or a silicon liner on a rimmed baking sheet.
- Add the brussels to the baking sheet and drizzle 1 tbsp avocado oil and 1 tsp salt over the brussels. Stir them well with your hands1 tablespoon avocado oil, 1 teaspoon sea salt
- Place brussels in the oven for 20 minutes at 425F.
- After 20 minutes, remove the brussels from the oven and flip them around, making sure that both sides can get brown and crispy. Place brussels back in the oven
- Bake for an additional 5 minutes at 425F. While brussels are baking, make the garlic dijon sauce2 tablespoons tahini, 2 tablespoons coarse dijon mustard, 1 tablespoon olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon herbs de provence, 1 teaspoon garlic powder
- After 5 minutes, remove the brussels and pour 1 tbsp garlic olive oil (or 1 tbsp olive oil + 1 tsp garlic powder) over the brussels. Stir well and place back in the oven 2 more minutes.1 teaspoon garlic powder, 1 tablespoon avocado oil
- After 2 minutes remove the brussels and serve with the garlic dijon sauce
I just finished these and haven’t even taken them to the table and I can’t stop!!! They are sooo good. So with quarantine I didn’t have an tahini but I whipped some up in my Vitamix since I had a big jar of sesame seeds! And I didn’t have herb de Provence but I just had to leave it out. It was a tad Strong so I added a splash of maple syrup so I know the kids will be able to eat it. Thanks for a great recipe to break up the monotony of dinner 😀
Another amazing recipe! 😋 I love Brussels sprouts anyway but that sauce is delish! Could’ve skipped the rest of my dinner and eaten only this!
My hubs and kiddos. Yes kids ask for these The dip is AMAZING. Bet you can’t stop.
These are so good & simple – I’ve made this multiple times! For leftovers, I reheat them on the stove top in a nonstick pan and get your crispy edges back.