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.
TIME & SERVINGS
YIELDS: 8 SERVINGS
PREP TIME: 20MIN
PREP TIME: 20MIN
COOK TIME:20MIN
INGREDIENT
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
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
INSTRUCTIONS(STEPS)
- 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.