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 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!
How to trim brussel sprouts for roasting
Brussel sprouts grown on a stalk and have to be cut away from the stalk to be packaged up for sale. Because of this, there is often a brown, woody end that needs to be trimmed from the base of the brussel sprout before cooking.
To trim brussel sprouts, trim away just the end of the brussel sprout, trying to keep the leaves intact. Once the bottom has been trimmed, cut the brussel in half lengthwise for roasting.
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
- 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. Roast 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
- Combine the remaining avocado oil with garlic powder in a small bowl. Once the brussels have roasted an additional 5 minutes, pour the garlic oil you just made over top of them and stir well. Place back in the oven for the last 2 minutes.1 teaspoon garlic powder, 1 tablespoon avocado oil
- After 2 minutes remove the brussels and serve with the garlic dijon sauce
Recipe Notes
- If you are worried about clean up, you can add parchment paper to the baking sheet. However, the brussels will get a deeper color and become more caramelized if they have direct contact with the baking sheet.
- Try to ensure all the brussels are the same size. If you find you have a few extra large sprouts, cut them into quarters not just halves.
- These are really best served right out of the oven, they can start to steam and lose a little bit of their crunchy exterior if they sit out too long.
Nutrition Information
How do you make brussel sprouts taste good?
Roasting brussel sprouts is one of the best ways to make them taste good. If you have only had them steamed or boiled, that is likely why you don’t love them. Also it’s important that they are roasted with oil and salt, so they can get a little caramelized on the exterior.
Another great way to ensure they taste good is by having a good dip (like the garlic dijon sauce in this recipe). Some other great options are lemon herb tahini or spicy tahini sauce for dipping.
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.