Balls-Out Sprouts (Brussel Sprouts with Aioli)

platter of roasted brussel sprouts with creamy dipping sauce

5 from 14 votes

Balls-Out Sprouts (Brussel Sprouts with Aioli)

Brussels Sprouts with Maple Dijon Aioli

Prep Time10

Active Time20

Total Time30

Course: Appetizer

Cuisine: American

Keyword: Brussel Sprouts, Brussels Sprout Appetizer, Brussels Sprout Recipe, Brussels Sprouts, brussels sprouts with balsalmic vinegar, Caramelized Vegetables, Crispy Brussels Sprouts, Crispy Vegetable Appetizers, Dijon Aioli, Maple Dijon Aioli, sprout recipes, Trendy Appetizers, Vegetable Appetizers, Vegetarian Appetizers

Yield: 6

Calories: 255kcal

Author: Bebe Kabbij

Materials

Easy Brussels Sprouts Recipe

For The Aioli:

¼ Cup Mayonnaise
2 Tbsp Olive Oil
1½ Tbsp Dijon Mustard
1 Tsp Minced Garlic
1 Tbsp Maple Syrup
Salt and Pepper To taste, optional

For The Brussels Sprouts:

1 Lb Brussels Sprouts Fresh, extra large
2 Tbsp Olive Oil
2 Tbsp Light Brown Sugar
1 Tbsp Smokehouse Maple Seasoning i.e., McCormick's Grill Mates brand
2 Tbsp Olive Oil For sauteing the Sprouts
Balsamic Glaze To drizzle over plated Sprouts
Food Picks or Mini Forks For serving

Instructions

Stir together Aioli ingredients and set aside to allow flavors to combine.
Wash Brussels Sprouts & drain well. If moisture remains, dab with paper towel.
Remove & discard brown or discolored outer leaves and cut off remaining stem close to the Sprout.
Cut Sprouts in half, lengthwise. Place in a large mixing bowl with any loose outer leaves that come off during cutting.
Add Oil, Brown Sugar and Seasoning to the bowl. Stir gently with a silicone spatula. Set aside.
Add remaining 2 Tbsp of Olive Oil to a large heavy-bottomed skillet. Preheat the pan over medium-high heat until oil begins to shimmer.

Cook Brussels Sprouts

Carefully add Brussels Sprouts to the skillet and ensure that all are cut side down. (Caution: hot oil may splatter when Sprouts are added.) Use a silicone spatula to scrape all remaining oil and seasonings from bowl to skillet.
Turn heat from medium-high to just above medium, and allow Sprouts to cook, undisturbed for 6-10 minutes, or until they develop a dark, crispy, caramelized char.
Pierce with a fork to test for doneness. Al dente is best, not soft. If additional cooking is needed, stir gently and continue cooking for a minute or two -or until crispy and golden brown. Remove from heat and place Sprouts on a serving plate immediately.
Drizzle Brussels Sprouts lightly with Balsamic Glaze. Add the bowl of Aioli to the plate and serve with food picks or mini forks for dipping.
Salt and Pepper to taste

Nutrition