I never knew I loved brussels sprouts so much until I tried them the right way. While there are many right ways, plain and boiled which is what I’d experienced in the past.. just ain’t it. Coated in cheese dipped in a spicy caesar-ish aioli .. well that sounds a lot better to me.
Enjoy these as a side, an appetizer, or screw it and eat the whole tray for dinner. I think this one might even convert a few haters. How can you turn down a cheese crusted anything?
So here you go…
TOTAL TIME: 30 minutes
SERVES: 4-6 as a side or appetizer
grocery list + printable version
Chef’s knife
Cutting board (not my exact one but very similar)
Large sheet pan
Parchment paper
Fine cheese grater
For the sprouts:
1 lb brussels sprouts (about 12-15)
2 tbsp olive oil
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp paprika
Salt and pepper
1 cup grated parmesan
For the aioli:
1/2 cup mayo
1 clove garlic
1 tsp dijon mustard
1-2 tsp calabrian chili paste
A few dashes of worcestershire
Juice of half a lemon
Salt and pepper
Preheat oven to 450F. Wash and dry sprouts. Cut butt ends off and slice in half. Place into a bowl and toss in 2 tbsp olive oil, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp paprika, and a good amount of salt and pepper. Set aside.
Line your sheet pan with parchment paper. Spread a thin layer (but thick enough you can’t see much of the tray) of finely grated parmesan across the entire sheet. Place sprouts cut side down on the sheet, leaving about 1 cm between each sprout. Bake for 10-15 minutes until the cheese is very deeply brown and the tops are starting to char (broil the last minute or so if they haven’t charred). Optional - if you have extra leaves that have fallen off, place them on a separate baking sheet and throw them in the oven as well until nice and crisp (about 10 minutes too).
Make your aioli. To a small bowl, mix all your ingredients: 1/2 cup mayo, 1 clove of minced garlic, 1 tsp dijon mustard, 1-2 tsp Calabrian chili paste depending on your spice desire, a few dashes of Worcestershire, juice of half a lemon, lots of pepper and a small pinch of salt.
Once your sprouts are baked, let cool for 2 minutes, then carefully lift them off the sheet and break apart. Serve with the crunchy leaves mixed in and sauce on the side.
What to serve it with: This is a fantastic appetizer on it’s own. It would also go great with just about any cozy meal, or even a plain chicken dinner to jazz things up.
Storing + reheating: Store sauce separately. These reheat amazingly in the air fryer at 400F for 3-5 minutes, or oven at 400F for about 5-10 minutes . If you microwave they will still taste great but will lose all their crunch. Will last in the fridge for about 3 days, sauce for 1 week.
Make it vegan: skip the parm and use vegan mayo.
Make it dairy free: skip the parm. I have not tried this with dairy-free parm so let me know if you do!
Make it gluten free: ✅
Where to find calabrian chili paste: Trader Joe’s carries a great version in the states. I find the mezetta brand here in Canada at whole foods.
What to do with extra aioli: this works great as a caesar dressing, add a bit of fresh parm and toss it with romaine and croutons. It’s also great as a burger sauce, or to dip any roasted veggie in.
Olive oil: sub any neutral oil - avocado, grapeseed.
Garlic powder, onion powder, paprika: do not use fresh as it will burn. If you don’t garlic and onion, I recommend using at least 1, paprika can be skipped.
Parmesan: this cannot be subbed with another cheese as it will not melt and crist properly. You can skip it and serve just roasted sprouts with the aioli and they are just as delectable.
Garlic: sub 1 tsp garlic powder.
Dijon mustard: skip
Calabrian chili paste: sub 1/4 tsp - 1/2 tsp cayenne powder
Worcestershire: sub 1 fresh anchovy.
Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!
I can only find Mezzetta Calabrian Pepper Sauce or Amore Chili Pepper Paste. Do you think either of these will work?
Made these and they were delicious. The sauce is incredible and I put it on other veggies as well.