Crispy Brussels with Lemon Aioli
Okay, before we even get into the recipe, there is one thing we need to discuss...I discovered this about a year ago and was in utter shock. Did you know it’s spelled Brussels Sprouts with an S instead of Brussel Sprouts? I promise I’m not lying, go look it up! You learn something new every day, and that was a big day for me. Maybe today is that day for you, and if that’s the case…you’re welcome.
Brussels sprouts have always been interesting to me. I feel like you grow up thinking the two worst-tasting things in the entire world are Brussels and Lima Beans, but all of a sudden you start adulting and Brussels are supposed to be this highly sought-after dish. Over the last 5-10 years Brussels have been showing up on menus around the world in many different forms.
I personally love Brussels sprouts, but I will admit, they are one of those things you either love or hate, and I think even the lovers can agree the smell they leave in your house after cooking them is less than ideal.
That being said, they’re incredibly versatile! You can deep fry them, air fry them, roast them, or even just pan fry them. I would say the most popular flavor profile for a Brussels dish is the typical balsamic glaze, maple syrup, or honey…something sweet with a little bit of pancetta or bacon. Top them with nuts and you have yourself a Thanksgiving side dish. Don’t get me wrong, all of those flavors are wonderful, but I have always preferred savory over sweet so for this recipe I went with citrus, which really makes this dish pop all year round.
The air fryer does an amazing job with Brussels and makes for an incredibly easy dish. There is something about the leaves slightly separating with the perfect crunch that an oven just doesn’t give you. If you like yours a little bit softer you can do a quick blanch of the Brussels before throwing them in the air fryer. To be honest, I don’t mind the bite, but if I am ever cooking for a crowd I tend to make sure I don’t miss this step since more people prefer the soft inside than not. Depending on the size you should boil them for 3-7 minutes, strain them immediately, lay them out to dry before seasoning, then go from there. A lot of people take this extra step even if they are just roasting the Brussels in the oven, no matter how you cook them, this is a foolproof way to get them soft without completely charring the outside. Crispy is wonderful but if you bake or fry them too long trying to get them tender they will burn, which is no beuno. Brussels in particular get a very bitter taste if they are overcooked or cooked wrong, which is also why a lot of popular recipes are sweet because I think it hides any cooking imperfections.
The lemon aioli here is also very simple. If you want to go all out and make your own mayonnaise then be my guest and just add a little extra lemon and garlic than you typically would. Who am I kidding? If you’re a make-your-own mayonnaise kind of person then you don’t need me telling you what to do haha.
While I do typically serve this dish as a side, it can be a perfect healthy appetizer for any meal too!
Crispy Brussels with Lemon Aioli Recipe
Ingredients:
- 2 lbs Brussels sprouts
- Parmesan Cheese Block (for shredding)
- Salt and Pepper to taste
- 1 tbsp Tajin Seasoning
- ¾ cup Mayo
- Juice of ½ lemon
- Zest from 1 lemon
Recipe Instructions
- Trim the ends off the Brussels sprouts, cut them in half, and remove any dead or dirty outside leaves.
- Salt, pepper, tajin, and oil the brussels.
- Throw Brussels into an air fryer at 400 deg for 15 minutes, shaking the basket every 5 minutes. On the last shake, add freshly grated parmesan cheese.
- While air-frying, make your aioli by adding mayo, lemon juice, half your lemon zest, 1 garlic clove, salt, and pepper to a cup. Blitz until smooth using an emersion blender. Set aside.
- Once air frying is complete, throw into a bowl, and sprinkle with salt, pepper, more tajin, and shredded parmesan cheese. Then plate and add even more parmesan if you love the salty cheese bite like I do.
- Dip into lemon aioli and enjoy while still warm.
- Note: If you like your Brussels a little bit softer, you can boil them for 3-6 minutes (depending on their size) before air-frying them.
