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Crispy Brussels Sprouts with Quick Spicy Aioli

Recipe adapted from Delish

An appetizer too easy not to make: Roast quartered Brussels sprouts until they're charred and crispy and serve with a 4-ingredient aioli, or your favorite mustard. Ours is Champagne Dill Mustard.



  • Preheat oven to 425°.

  • Trim stem of brussel sprouts, keeping most of the core intact and quartered lengthwise.

  • In a bowl, toss Brussels sprouts with olive oil and season generously with salt and pepper. Roast until crispy, charred and seared, about 25 minutes.

  • Meanwhile, make aioli: In a small bowl mix together mayonnaise, olive oil, lemon juice, and red pepper.

  • Serve Brussels sprouts on a platter with aioli.

    *For a spicier aioli, replace 1/2 teaspoon of Dill Olive Oil with 1/2 teaspoon Harissa Olive Oil

Crispy Brussels Sprouts with Quick Spicy Aioli