Roasted Brussels Sprouts with Sriracha Aioli

Name: Roasted Brussels Sprouts with Sriracha Aioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 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

TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD: 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

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.

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