Roasted Squid with Brussels Sprouts and Garlic Aioli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you've spent all day cooking. Roasted squid is tender and delicious when prepared properly, and paired with caramelized brussels sprouts, it becomes something really special. The garlicky aioli ties everything together beautifully. What I love most is that squid is incredibly affordable, often cheaper than chicken, yet feels fancy enough to serve guests. Plus, it's loaded with protein and B vitamins that keep you energized. Whether you're new to cooking squid or a seasoned pro, this recipe is straightforward and forgiving.
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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