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Ingredients
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Crispy Brussels Sprouts
Smoked Paprika Aioli
Method
Crispy Brussels Sprouts
Preheat and prepare
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
Trim and halve
Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. Cut each sprout in half lengthwise. If some are very large, quarter them so pieces are roughly uniform in size for even roasting.
Season
In a large bowl, toss the halved sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder until evenly coated.
Arrange on pan
Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer with space between pieces (crowding steams them instead of crisping).
Roast
Roast on the middle rack for 20–25 minutes, flipping once at about 12 minutes. Roast until the cut sides are deeply browned and crisp and the outer leaves are caramelized. Total time depends on size — check for tender centers with a fork.
Finish
If using, sprinkle 2 tablespoons grated Parmesan over the hot sprouts as soon as they come out of the oven and let it melt slightly. Transfer to a serving plate.
Smoked Paprika Aioli
Mince garlic
Finely mince or grate 1 clove garlic so it blends smoothly into the aioli.
Combine ingredients
In a small bowl, whisk together 1 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon smoked paprika, 1/4 teaspoon hot smoked paprika (optional), 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth.
Adjust consistency and seasoning
Taste and adjust acidity or salt as needed. If the aioli is too thick for drizzling, whisk in up to 1 teaspoon water at a time until it reaches desired consistency.
Rest
If time allows, let the aioli sit in the refrigerator for 15–30 minutes to let flavors meld; otherwise serve immediately.
Serve
Serve the aioli alongside the crispy Brussels sprouts for dipping or drizzle the aioli over the sprouts just before serving. Garnish with an extra dusting of smoked paprika or chopped parsley if desired.