BBQ Roasted Brussels Sprouts With Mustard Aioli

These brussels sprouts are great for a side dish, great for an appetizer, or great as an afternoon snack. And, they're super simple! We're going to roast some sprouts that have been coated in a homemade BBQ spice mix, then serve them alongside the dreamiest mustard aioli. And, that's it!

Let's start with e BBQ spice rub. We're going to dig through the pantry to pull together some spices that you probably already have on hand to make a sweet and spicy BBQ rub. So, we'll use some brown sugar for sweetness. We'll use some garlic powder, onion powder, salt, and pepper for flavor. We'll use some paprika and smoked paprika for a smoky element. And, we'll use some chili powder and cayenne pepper for a little heat. Mix all of the spices together, and get ready to toss our veggies in it.

To prepare our brussels sprouts, we'll trim the little nubbins off the ends, and slice them in half lengthwise. Then, we'll add them to a mixing bowl along with some olive oil and our bbq spice mix; and give them a good toss until they're fully coated in that dreamy seasoning. Then we'll spread them on a sheet pan, and to the oven they go until they're golden and slightly crisp.

Now, the cooking time on the sprouts will depend on the size of your veggies. If they're on the smaller side, they'll only take about 20 mins to cook. If they're a little larger, it will be closer to 30 mins. Just make sure you watch them closely, because we don't want them to burn.

While the veggies are roasting, we can work on our dipping sauce. This mustard aioli has become my latest obsession, and I'm putting it on basically everything these days. It's sooooo rich, tangy, and flavorful! And, it's just as simple as mixing some mayonnaise, some stone ground mustard, some garlic powder, and a pinch of black pepper. Stir it together, and get ready to fall in love.

To serve, we'll transfer our veggies to a platter; and make sure that aioli is close by. The brussels sprouts are a little sweet from the sugar with a little hint of spiciness in the background thanks to the cayenne and chili powder. Then, that aioli comes in with a cooling creaminess with a hint of tang from the mustard. It's such a beautifully harmonious pairing!

Like I said, my intention was to serve these as a side dish to any standard entree. But in reality, I found myself pulling them from the fridge and eating them as a snack. They'd also work really well as an appetizer served alongside some cute toothpicks. It really doesn't matter how you serve them, because they are too darn delicious!

Alright, everyone. This is surely not going to be my last stop on the “convert everyone to brussels sprouts lovers” campaign. But promise me you'll try this one, because I know you're going to love it!

As always, enjoy! And, let's eat!