Roasted Brussels Sprouts with Garlic Bacon Aioli

Want to serve a veggie appetizer or side dish that everyone will eat and love? This is it! Easy Roasted Brussels sprouts get perfectly browned and crisp in the oven while you quickly stir together the delicious Garlic Bacon Aioli sauce. This roasted veggie dish is gluten-free, Paleo, and Whole30 friendly, and nutritious for all.

Prep: 10 minsCook: 35 minsTotal: 45 mins
Servings: 10 servings 1x


For the Roasted Brussels Sprouts:

  • 2 lbs fresh Brussels sprouts, ends trimmed and halved
  • 2 tablespoons olive oil or avocado oil
  • Sea salt and black pepper

For the Garlic Bacon Aioli:

  • 1/3 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 2 small garlic cloves, smashed or finely minced
  • 2 strips bacon, cooked until crispy, finely chopped
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)


  1. Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
  2. Wash the Brussels sprouts and trim off the ends. Slice each Brussels sprout in half (if Brussels are large, then slice them into quarters).
  3. Spread out the Brussels on the prepared sheet pan. Drizzle with oil, salt, and pepper; toss to coat.
  4. Roast Brussels sprouts in the oven for 30-35 minutes or until browned, stirring halfway through.
  5. Meanwhile, in a small bowl, mix together the bacon aioli ingredients. Refrigerate the bacon aioli until ready to serve.
  6. When the Brussels are done roasting, remove from oven and transfer to serving dish. Serve with Garlic Bacon Aioli. If desired, garnish aioli with a few bacon crumbles and fresh thyme leaves.
  7. If serving as an appetizer, serve with toothpicks.

Nutrition Information

  • Serving Size: 1/10th of recipe with sauce
  • Calories: 103
  • Fat: 7 g
  • (Sat Fat: 1 g)
  • Sodium: 126 mg
  • Carbohydrate: 7 g
  • (Fiber: 3 g
  • Sugar: 2 g)
  • Protein: 4 g
  • Cholesterol: 4 mg


© The Real Food Dietitians

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