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Side Dish

Crispy Brussel Sprouts with a Dijon Aioli

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Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

Brussel Sprouts cooked until they are perfectly crispy with a little Dijon Aioli will be your new favorite side dish. Recently, we went out to dinner for my Birthday and as an appetizer ordered roasted Brussel sprouts with a Dijon dressing with them.  What a great pairing, we devoured the dish immediately and wanted more!   I have made Brussel Sprouts countless different ways pairing them with different dressing and sauces.  This combination has become my go when I make this delicious dish.

Side close up of Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There is a blurred blue and white towel at the top of the image. www.atwistedplate.com

How to Make:

Start by shredding your Brussel Sprouts.  I use the attachment on my food processor to shred them.  You can also shred them but cutting them into thin slices.  Either way you end up with the same results, perfectly shredded Sprouts.  Mix shredded Brussel Sprouts with the rest of the ingredients. Place parchment paper onto a baking sheet and place the Brussel Sprout mixture on-top. Spread out as best you can to allow it to evenly cook.  While cooking make the Dijon Aioli.  Get a small mixing bowl and mix all the Dijon Aioli ingredients together.  Place in the refrigerator to chill while the Brussel Sprouts to finish cooking.  Once they are done top with the Aioli or just use it as a dip.

Angled close up of Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

I guarantee that if you make this, there will be no leftovers.  It is that good! If you want to use it to make a delicious one dish meal add some chopped grilled chicken and done!  Hope you enjoy it as much as I do!

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Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

Crispy Brussel Sprouts with a Dijon Aioli

  • Author: Meg
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Ingredients

Brussel Sprouts:

  • 3 tablespoons Olive Oil
  • 3 tablespoons Coconut Amino
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Crushed Red Pepper

Dijon Aioli:

  • 1/4 cup Mayonaise
  • 2 tablespoon Dijon Mustard
  • 2 tablespoon Coconut Amino
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Sea Salt

Instructions

  1. Preheat your oven to 350 degrees
  2. Clean the Brussel Sprouts, Remove the Ends and Shred
  3. Mix Shredded Brussel Sprouts with the remaining ingredients listed under Brussel Spouts
  4. Place onto a sheet pan, spreading apart as best you can
  5. Place it in the over to cook for 20 minutes, stir/flip halfway through.
  6. In a separate little bowl mix all the Dijon Aioli ingredients together and put in the refrigerator to chill.
  7. When the Brussel Sprouts are done, serve and top with the Dijon Aioli

Some of the Items I use:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Spicy Green Beans

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Angled top view of Spicy Green Beans on a round white plate with a small bowl of crushed red pepper to the upper right. A blue and white towel at the top. www. atwistedplate.com

Spicy Green Beans are one of those easy, go to sides that go good with any dinner.  When you add a little kick to them they are even better.

There are so many different ways you can cook Green Beans. You can cook them in the microwave,  on a stove top, in a skillet, on the grill or in the oven.  A few years ago I started cooking them in the oven and on the grill.  From that point on it quickly became my favorite way to prepare them.  They cook the Green Beans perfectly with a little crisp you can’t get from the microwave.   Not to mention it just adds a ton more flavor.  And, the best part about them is you can just throw them in and forget them.  Just don’t actually forget them, unless you like them SUPER crispy!

Side view of Spicy Green Beans on a round white plate with a small bowl of crushed red pepper to the upper right. A blue and white towel at the top. www. atwistedplate.com

These bad boys are cooked with some Shallots, Crushed Red Peppers  then tossed with Avocado Oil and spices.  The Crushed Red Pepper and spices add nice little kick.

How to make:

Just toss the Green Beans, Shallots, Crushed Red Pepper, Salt, Pepper and Onion Powder in the Avocado Oil, spread them out a cookie sheet and pop them cook them in the oven (or on the stove or grill).  Any cooking method works, I prefer cooking them in the oven usually with some type of potato or other vegetables that I might be cooking/meal prepping.  Why Shallots and not Onion or maybe Dried Chopped Onion?  Shallots provide a great taste that is not to potent with almost a hint of Garlic.  This adds a great flavor to the green beans!

Angled top view of Spicy Green Beans on a round white plate with a small bowl of crushed red pepper to the upper right. A blue and white towel at the top. www. atwistedplate.com

Most things I make are simple and easy to put together and this is no exception.  This recipe was created using fresh green beans but you can use frozen green beans in a pinch.  While I always try to keep fresh green beans in the fridge there are times when I forget I to buy them.  Then there are times I forgot how long I have had them.  Therefore, I usually keep a few bags in the freezer just in case.  It just makes life simpler and ensures that I always have Green Beans.  Another fun fact.  These are great to prep at the beginning of the week to use for different meals throughout the week.  They also make a great snack!

If you don’t like things too spicy then reduce the amount of Crushed Red Peppers, 1/2 teaspoon packs enough punch without being to hot.  I hope you enjoy Spicy Green Beans as much as I do!

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Side view of Spicy Green Beans on a round white plate with a small bowl of crushed red pepper to the upper right. A blue and white towel at the top. www. atwistedplate.com

Spicy Green Beans

  • Author: Meg
Print Recipe

Description

Spicy Green Beans that are Whole30, Paleo and Keto Compliant!

Ingredients

  • 1 pounds Green Beans
  • 2 small Shallots (about a 1/4 cup)
  • 2 tablespoons Avocado Oil or Ghee/Grass Fed Butter
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Crushed Red Pepper
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper

Instructions

  1. Heat Oven to 375 degrees
  2. Cut the ends off of the Green Beans if needed, and slice/chop Shallots
  3. Add all ingredients to a mixing bowl, mixing until everything is evenly incorporated
  4. Spread Parchment Paper on Baking Sheet
  5. Evenly spread out Green Beans on top of the Parchment Paper,
  6. Cook for 15 minutes, stir and cook another 15 minutes.
  7. ENJOY!

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.