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
Updated on Dec. 07, 2023
Roasted Brussels Sprouts with Sriracha Aioli
Prep Time
20 min
Cook Time
20 min
Yield
8 servings
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
- 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.
- 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.
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