Save on Pinterest

Roasted Brussels Sprouts with Sriracha Aioli

Total Time

Prep: 20 min. Cook: 20 min.

Makes

8 servings

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
Roasted Brussels Sprouts with Sriracha Aioli Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 16 fresh Brussels sprouts (about 1 lb.), 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

  1. 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, 20-25 minutes.
  2. Meanwhile, mix mayonnaise and 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.

Nutrition Facts

4 pieces with 1 tablespoon sauce: 146 calories, 14g fat (2g saturated fat), 1mg cholesterol, 310mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 2g protein.

Recommended Video