Crispy Parmesan Brussel Sprouts with Roasted Garlic Aioli

It’s brussel sprout season! Who’s cheering with me?? If you aren’t cheering with me just give me a minute to tell you that these aren’t your mama’s brussel sprouts. These could easily turn a hater into a lover! Crispy parmsan and panko crusted brussel sprouts with an amazing aioli loaded with roasted garlic. Yum!

I’ve loved brussel sprouts since I was a kid believe it or not. My mom prepared them terribly though! She’d boil them to death then drown them in butter and salt. I ate them as a kid but never knew just how incredible brussel sprouts could taste until I roasted them. My favorite pieces are the super dark almost burnt ones!

You could serve these as is roasted with the crispy coating and they are so good but the aioli takes them to the next level. Maybe a few levels! Also, roasting garlic is so simple! You just need a 400 degree oven, whole heads of garlic, a sharp knife, olive oil, and a piece of tin foil. I make it all the time and add it to mashed potatoes!

This is all you need to make roasted garlic!

My Crispy Parmesan Brussel Sprouts with Roasted Garlic Aioli would be the perfect addition to your holiday table! It could be a appetizer or a side dish. I love traditional sides but every year I throw in something new for variety. You’re going to love this one!

Sponsored post for Lee’s Marketplace. Items on sale the week of September 12-18: brussel sprouts, olive oil, mayonnaise, Worcestershire sauce, Dijon, butter

Crispy Parmesan Brussel Sprouts with Roasted Garlic Aioli

  • Servings: 6
  • Difficulty: moderate
  • Print


1 ½ lbs brussel sprouts, trimmed and halved
2 tablespoons olive oil
2 tablespoons butter, melted
½ teaspoon salt
Freshly ground black pepper, to taste
1/3 cup parmesan, grated
¼ cup panko bread crumbs
For the aioli:
2 whole heads garlic
2 teaspoons olive oil
¾ cup mayonnaise
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Dijon
Dash of cayenne pepper


Preheat oven to 400 degrees. Cut off ends of garlic heads and place on a piece of foil. Drizzle with olive oil. Wrap up and seal into a packet. Place in oven to roast for 45-60 minutes. It’s done when garlic is brown and soft. Set aside to cool.
Place brussel sprouts in a large bowl then drizzle with olive oil and melted butter. Add salt, pepper, parmesan and panko. Toss to combine.
Pour onto a large baking sheet and spread out to single layer. Place in oven and roast for 15-25 minutes or until browned and tender.
While brussel sprouts are roasting, make the aioli. Remove garlic cloves by either squeezing or using a small knife to pry out. Place on flat surface and mash using the tines of a fork.
In a medium-sized bowl, whisk together mayonnaise, lemon juice, Worcestershire, Dijon, and cayenne. Add garlic then stir to combine.

When brussel sprouts are done, serve immediately with the roasted garlic aioli as a dipping sauce or drizzle.
Note: Fresh grated good quality parmesan cheese works best.

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