Laura Mariano
Roasted Brussels Sprouts with Bacon Aioli Drizzle is a delicious and savory side dish that pairs crispy roasted Brussels sprouts with a creamy, smoky bacon aioli. This recipe is perfect for a holiday dinner or a special occasion, and it’s packed with bold flavors.
Roasted Brussels Sprouts with Bacon Aioli Drizzle Recipe
Ingredients:
For the Brussels Sprouts:
- 1 ½ lbs Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder (optional)
For the Bacon Aioli:
- 4 strips of bacon, cooked until crispy, crumbled
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- 1-2 tbsp bacon grease (optional, for extra flavor)
Instructions:
- Roast the Brussels Sprouts:
- Preheat the oven to 400°F (200°C).
- Toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder (if using). Spread them out in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes, stirring halfway through, until they are crispy and browned on the edges.
- Make the Bacon Aioli:
- While the Brussels sprouts are roasting, prepare the bacon aioli.
- In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper.
- Stir in the crumbled bacon and, if desired, add 1-2 tablespoons of bacon grease for extra flavor. Taste and adjust seasoning if needed.
- Drizzle and Serve:
- Once the Brussels sprouts are roasted to a golden brown, remove them from the oven.
- Drizzle the Brussels sprouts with the bacon aioli, or serve it on the side as a dipping sauce.
- Garnish with extra bacon crumbles or a sprinkle of parsley if desired.
Tips:
- Extra Crispy Brussels Sprouts: Roast the Brussels sprouts cut-side down for maximum crispiness.
- Make Ahead: The bacon aioli can be made ahead and stored in the refrigerator for up to 3 days.
This dish is a perfect blend of crispy vegetables and rich, smoky aioli—a crowd-pleasing side with loads of flavor!
