Roasted Squid with Brussels Sprouts and Garlic Aioli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with caramelized brussels sprouts, finished with a silky garlic aioli and crispy breadcrumb topping for a sophisticated Mediterranean-inspired dish.
Ella x
Ingredients
- ¾ kgsquid bodies and tentacles(cleaned and cut into 1-inch rings)
- ¾ kgbrussels sprouts(trimmed and halved)
- 6 tbspolive oil
- 5garlic cloves(minced, divided)
- 177 mlmayonnaise
- 3 tbsplemon juice(fresh)
- 118 mlpanko breadcrumbs
- 3 tbspfresh parsley(chopped)
- 1 tspsalt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 59 mlwhite wine
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat squid dry with paper towels and season generously with salt, pepper, and red pepper flakes.
Tip: Drying the squid ensures better browning and prevents it from becoming rubbery.
- 2
Toss brussels sprouts with 3 tablespoons olive oil, 2 minced garlic cloves, salt, and pepper. Spread on one half of a large baking sheet and roast for 15 minutes.
Tip: Cut brussels sprouts evenly so they cook at the same rate.
- 3
Meanwhile, prepare the garlic aioli by whisking together mayonnaise, 3 minced garlic cloves, 2 tablespoons lemon juice, and a pinch of salt. Set aside.
Tip: Make aioli while brussels sprouts roast to save time.
- 4
After 15 minutes, push brussels sprouts to one side. Add squid to the empty baking sheet, drizzle with remaining 3 tablespoons olive oil, and roast everything together for 12-15 minutes until squid is opaque and brussels sprouts are golden.
Tip: Don't overcook squid—it becomes tough if roasted too long.
- 5
In a small skillet, heat 1 tablespoon olive oil over medium heat. Toast panko breadcrumbs with 1 minced garlic clove and chopped parsley until golden brown, about 2-3 minutes. Season with salt and pepper.
Tip: Watch breadcrumbs closely to prevent burning.
- 6
Deglaze the baking sheet by drizzling white wine over the roasted ingredients and scraping up any browned bits. Toss gently to combine.
Tip: The wine adds depth of flavor and helps incorporate caramelized bits.
- 7
Arrange roasted squid and brussels sprouts on a serving platter. Drizzle garlic aioli over the top and sprinkle toasted breadcrumb mixture across the dish.
Tip: Serve immediately while squid is warm and crispy.
- 8
Finish with a squeeze of remaining lemon juice and extra fresh parsley if desired.
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