Roasted Brussels Sprouts with Red Onions Dried Cherries and Chili Aioli
Lia Soneson
Crispy edges, tender perfection! These Brussels sprouts prepared in an air fryer (or oven) are crunchy on the outside, tender on the inside, and bursting with flavor. You’ll find this unique vegetable to be the perfect quick and delicious side dish for any meal! Try them tonight -- thank us later!
Roasted Brussels Sprouts with Red Onions Dried Cherries and Chili Aioli
Serves 2 - 4
Brussels Sprouts Ingredients:
1 lb Brussels sprouts, trimmed and halved
1/2 small red onion, thinly sliced
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/2 cup dried cherries
1 teaspoon fresh lemon juice, before serving
Flake salt, for serving
Chili Aioli Ingredients:
1/2 cup mayonnaise
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated
Salt to taste
Directions:
1. Preheat the air fryer to 400 F, or the oven to 400 F.
2. Wash, halve, and trim the Brussels sprouts. Toss the Brussels sprouts and sliced red onion with olive oil, salt, pepper, and smoked paprika.
3. Air fry for 13 - 15 minutes, shaking halfway through, until crispy and golden brown. If roasting in the oven, roast for 12-15 minutes, stirring a few times as needed. Roast until crisp tender, or to your preference.
4. Add the dried cherries for the last 2 minutes of air frying or roasting. Toss to combine.
5. While the Brussels sprouts roast, make the aioli. Mix all of the aioli ingredients in a small bowl. Adjust the seasonings, to taste.
6. Once the Brussels sprouts are cooked to your to your preference, squeeze a little more lemon juice and a pinch of flake salt on top before serving.
7. Serve the chili aioli on the side as a dip for the crispy Brussels sprouts.