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Brussels Sprouts Chips With Quick Lemon Aioli

Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 122kcal
Author: Colleen Kennedy


  • 1 pound of Brussels sprouts
  • 1/2 TBS+ grapeseed or olive oil
  • Kosher salt & black pepper
  • 1/2 cup mayonnaise
  • 1 TBS fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tsp garlic paste optional
  • 2 dashes black pepper
  • 2 teaspoons chopped parsley


  • Preheat oven to 425 degrees F.
  • Brush a baking sheet lightly with grapeseed or olive oil.
  • Cut the stems off of your Brussel sprouts and peel off any brown or yellowed outer leaves. Cut each sprout into 1/3 (one-third) lengthwise. Place onto the prepared baking sheet.
  • Drizzle a little additional oil over sprouts (about 1/2 tsp) season liberally with salt and pepper and toss them around gently with your hands to evenly coat. Sprinkle a little additional seasoning on and bake for 10 minutes.
  • Meanwhile combine mayonnaise, lemon juice & zest, garlic, pepper and parsley in a small bowl and mix until incorporated, set aside.
  • Remove the tray and lower oven to 400 degrees F.
  • Quickly turn sprouts over to the other side using a small spatula or tongs. Place back into the oven for an additional 7-8 minutes or until done to your liking.
  • Use a spatula to plate sprouts and serve the lemon aioli alongside. Toothpicks are a great way to pick these up and dip.


Serving: 4g | Calories: 122kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 715mg | Fiber: 4g | Sugar: 3g