Roasted Brussels Sprouts with Lemon Aioli

These Roasted Brussels Sprouts with Lemon Aioli are so simple to make and are incredibly delicious. I must admit, I was sampling these as I was photographing them! That vegan lemon aioli just makes this dish and with vegan mayonnaise so easy to get a hold of these days, I hope you’ll give it a try.

How to make Roasted Brussels Sprouts with Lemon Aioli

Be sure to buy fresh brussels sprouts and they’ll either be sold loose by the pound or in these mesh bags. I peel off the outer layer, trim the stem and then halve them.

Drizzle with enough oil that they are coated, but not swimming in it. Season with salt and pepper and toss well.

Line a baking sheet with foil for easier clean up and add the brussels sprouts halves in an even layer.

Roast at 400 degrees, tossing once or twice, until golden and tender. The time will vary based on the size of your sprouts. If you like them more tender, cook a bit longer. Those crispy edges are my favorite! 🙂

While the brussels are roasting, I whipped together a quick vegan lemon aioli. I’m using vegan mayonnaise, the juice and zest of a lemon, Dijon mustard, garlic, salt and pepper. That’s it! It’s super simple and just yummy.

They are best served immediately though they do reheat well.

Serve the sprouts with the aioli for dipping.

Obligatory bite shot. Doesn’t that look amazing? I ate more of these than I care to admit while filming.

Did you make my recipe for Roasted Brussels Sprouts with Lemon Aioli? Leave a comment below and let me know your thoughts.

Also be sure to try my other delicious brussels sprouts recipes!