Garlic Butter Brussels Sprouts with Lemon Aioli

-





Garlic Butter Brussels Sprouts with Lemon Aioli

This one's inspired by a recipe for Garlic Butter Brussels Sprouts with Lemon Aioli from Half Baked Harvest's Every Day Cookbook. I made a few tweaks to fit how we eat at home: the bacon gets cooked separately in the oven first for extra crunch, there's an extra clove of garlic in the butter because more is always better, and the aioli is a little lighter on the mayo so the lemon and garlic can really come through.

If you've been on the fence about Brussels sprouts, this is the recipe that changes minds. Deeply caramelized, tossed in garlic butter and crispy bacon, then dipped into a bright, garlicky, smoky aioli — it's rich without being heavy, and it disappears fast.

Why This Recipe Works

  • Cutting the bacon separately means it actually gets crispy instead of steaming under the sprouts as they roast.
  • Roasting cut-side down first gives the sprouts deep caramelization before anything else touches them.
  • Tossing everything together at the end — sprouts, garlic butter, and bacon — means every bite gets coated instead of the flavor sitting at the bottom of the pan.
  • The aioli balances the richness with lemon, cayenne, and smoked paprika, so it's not just another mayo-based dip.

Ingredients

For the Brussels Sprouts:

  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tbsp extra-virgin olive oil
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes
  • 2 slices thick-cut bacon, whole (chopped after cooking)
  • 2 tbsp butter, melted
  • 3 garlic cloves, finely chopped or grated
  • 1/2 tsp kosher salt, or to taste
  • Lemon wedges, for serving (optional)

For the Lemon Aioli:

  • 1/3 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 garlic clove, finely chopped or grated
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • Kosher or pink Himalayan salt, to taste

Instructions

  1. Preheat the oven to 400°F. Lay the bacon slices on a small baking sheet or oven-safe pan and cook for 20 minutes, flipping halfway through. Remove and set aside to cool slightly, then chop.
  2. Increase the oven temperature to 425°F.
  3. Toss the halved Brussels sprouts with the olive oil, dried thyme, and red pepper flakes on a rimmed baking sheet. Arrange cut-side down for maximum contact with the pan. Roast for 20–25 minutes, until deeply browned.
  4. While the sprouts roast, stir the melted butter and garlic together in a small bowl.
  5. Once the sprouts are browned, remove them from the oven and toss with the garlic butter and chopped bacon, coating everything evenly. Return the pan to the oven and bake for 5 more minutes.
  6. Meanwhile, whisk together the mayo, lemon juice, garlic, cayenne, and smoked paprika for the aioli. Add salt to taste.
  7. Pile the sprouts onto a serving plate and serve with the lemon aioli alongside for dipping. A squeeze of fresh lemon over the top never hurts.

Notes

  • Cooking the bacon separately keeps it crisp — if you're short on time, you can skip this step and just toss raw chopped bacon in with the sprouts before the first roast, but expect a softer texture.
  • For extra caramelization, resist stirring the sprouts while they roast cut-side down.
  • The aioli can be made a day ahead and stored in the fridge — the flavor actually deepens overnight.

FAQ

Can I make this without bacon?
Yes — simply skip the bacon and add an extra pinch of salt to the garlic butter to make up for the lost seasoning.

What can I substitute for regular mayonnaise in the aioli?
Kraft's Mayo with Olive Oil works well for a lighter, version of the dip. It's less than half the calories and fat as regular mayo.

Can I use frozen Brussels sprouts?
Fresh is best here for caramelization, but if using frozen, thaw and pat them very dry first so they roast instead of steam.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to bring back the crispiness — microwaving will make them soft.

More Saalf Life recipes:

Thanks for stopping by Saalf Life

Comments

Post a Comment

Popular posts from this blog

Tramontina Signature Tri-Ply Stainless Steel Cookware Review: My Honest Thoughts After Months of Cooking

-
Image
Blackened Shrimp Gochujang Noodles 🛒Check for Today's Price on Amazon Why I Bought It One of the biggest reasons I chose the Tramontina Signature Tri-Ply Stainless Steel Cookware Set is that it doesn't use a traditional nonstick coating. The cooking surface is simply stainless steel, so there's no coating to scratch, chip, or wear away over time. I wanted a quality stainless steel cookware set without paying All-Clad prices. Since I was starting a food blog and spending much more time in the kitchen, it seemed like the perfect opportunity to upgrade our cookware. Our previous "nonstick" cookware had reached the point where it wasn't nonstick at all. Scrambled eggs were especially frustrating, often sticking to the pan and making cleanup a chore. Jerk Chicken Rasta Pasta What's Included The Tramontina Signature Tri-Ply Stainless Steel 8-Piece Cookware Set includes: 8-inch Fry Pan 10-inch Fry Pan 2-Quart Covered Saucepan 3-Quart Covered Saucepan...
Read more

Solo Cup Burger🍔

-
Image
                                    These simple charcoal-grilled slider burgers are juicy, flavorful, and incredibly easy to make. The Solo Cup Burger Method creates perfectly sized patties that fit slider buns without hanging over the edges. Ingredients 1 pound 80/20 ground beef Burger seasoning( Saalf Life House Blend or  Traeger Blackened Saskatchewan Rub   are great options) 4 Martin's Slider Potato Buns Equipment Charcoal grill such as a Weber Go-Anywhere Grill or Weber Kettle or Kamado Joe Solo cup Instant-read thermometer Instructions 1. Make the Burger Mold Using scissors, cut a 1-inch-tall ring from the top of a Solo cup. This will serve as your burger mold and help create evenly sized slider patties. 2. Preheat the Grill Prepare your charcoal grill for direct cooking and preheat to approximately 400°F. 3. Form the Patties Divide the ground beef into 4 equal portions....
Read more

Moscow Mule🌿

-
Image
A lot of ginger beers are too sweet. Fever Tree is a great less sweet option and Aldi's Summit Ginger Beer is an affordable option that's not too sweet and has a nice, botanical, spicy, herbal kick. Servings: 1 (easily multiplied) Ingredients 1.5 oz vodka 0.5 oz bottled lime juice 3 oz Fever Tree ginger beer or Aldi's Summit ginger beer(or 1.5 oz of both) Fresh mint sprig (optional garnish) Equipment Copper mugs  (or a regular glass works great) 2 oz jigger Instructions Fill your copper mug or glass with crushed ice. Add the vodka, then the lime juice, and top with ginger beer. Stir gently to combine. Garnish with a fresh mint sprig. Enjoy! Tips for the Best Moscow Mule I love fresh juice when cooking but I honestly prefer bottled for this cocktail. Crushed ice is key for that signature chill and dilution. Ginger beer (not ginger ale) gives the proper spicy bite. For extra aroma, slap the mint sprig between your hands before garnishing. Make it a p...
Read more