Make the lemon-basil aioli at the start of the week and use it on everything: grilled chicken, turkey meatballs, roasted vegetables, and especially these crispy roasted Brussels sprouts. This recipe pairs the bright, herbaceous tang of lemon and basil with deeply caramelized, crisp-edged sprouts for an appetizer or side that’s easy to prepare and full of flavor.
- 1 lb. Brussels sprouts
- 2 tbsp. olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 2 tbsp. Lemon-Basil Aioli
- Preheat the oven to 400°F (about 200°C).
- Trim the brown ends from the Brussels sprouts and remove any loose or yellow outer leaves. Cut each sprout in half lengthwise. In a large bowl, toss the halved sprouts with the olive oil, kosher salt, and black pepper until evenly coated.
- Spread the sprouts in a single layer on a sheet pan lined with parchment paper for easier cleanup and more even browning. Roast for 25–30 minutes, stirring or shaking the pan once or twice so the outer edges brown uniformly. Roast until the outside is crisp and caramelized while the centers are tender.
- Remove the pan from the oven and taste for seasoning; sprinkle with a little extra kosher salt if desired.
- Serve hot with lemon-basil aioli on the side for dipping, or drizzle a little aioli over the sprouts just before serving for a more integrated flavor.
To get the crispiest results, make sure the sprouts are well spaced on the pan so steam can escape and the edges can brown. Use a sturdy sheet pan and avoid overcrowding: if needed, roast in two batches. Tossing the sprouts with oil by hand before they go on the pan helps each piece develop even color and texture.
These crispy Brussels sprouts make a versatile side or appetizer. Serve alongside roasted or grilled proteins, add them to grain bowls, or offer them as finger food at a gathering with toothpicks and a small bowl of aioli. The bright lemon and herb notes of the aioli complement richer dishes and keep the plate feeling fresh.
If you prefer, finish the roasted sprouts with a squeeze of fresh lemon juice, a drizzle of balsamic reduction, or a sprinkle of grated Parmesan for added depth. Swap the olive oil for melted butter for a richer flavor, or toss the finished sprouts with chopped toasted nuts for crunch. For a spicier version, mix a pinch of red pepper flakes into the aioli.
Leftover roasted sprouts keep well refrigerated in an airtight container for several days. Reheat on a baking sheet in a hot oven to refresh the crisp edges, or enjoy at room temperature as part of a salad or grain bowl. Store any leftover aioli separately and add it just before serving to preserve its texture and bright flavor.