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Roasted Brussels Sprouts with Sriracha Aioli

This Sriracha Brussels sprouts recipe constantly surprises you—it's crispy, easy to eat and totally sharable, yet it's a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. —Molly Winsten, Brookline, Massachusetts
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    8 servings

Ingredients

  • 1 pound fresh Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 to 4 teaspoons Sriracha chili sauce, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 cup mayonnaise
  • 2 teaspoons lime juice
  • 1 tablespoon lemon juice

Directions

  • Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes.
  • Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.
For less spiciness, reduce the amount of Sriracha chili sauce to 1/4 to 1/2 teaspoon.
Nutrition Facts
4 halves with 1 tablespoon sauce: 146 calories, 14g fat (2g saturated fat), 1mg cholesterol, 310mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 2g protein.
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