Creamy Sriracha Brussels Sprouts with scallions and sesame seeds comes together in just 30 minutes. This creamy, dreamy side dish pairs well with any protein or entree.

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In terms of veggie side dishes, Brussels sprouts are probably the most abundant on my site.

Everything from Brussels Sprouts with Kimchi Sauce and Crispy Brussels Sprouts to this mustard-y Brussels Salad and Shaved Brussels Salad.

No matter what you’re craving, one of my Brussels recipes will have you covered!

This recipe, however, came about on a whim. I was trying to dream up a veggie side to enjoy alongside sushi one night, and thought “oh, spicy mayo!”.

It terms out, spicy mayo and crispy roasted Brussels sprouts were absolutely made for each other. The creamy, spicy sauce coats the crispy charred leaves like a dream.

Complete with sesame seeds and scallions, this dynamite veggie dish is a must-make!

How to Make Sriracha Brussels Sprouts:

Even though sriracha is in the title, you can really use any hot sauce or chili-garlic sauce you like.

In terms of spice level, I would rank this dish a conservative 3 or 4/10. If you’re super spice adverse, however, you can scale the sriracha back to 2 teaspoons. (That way it just adds flavor and not as much heat.)

The Ingredients:

• Brussels Sprouts: Look for sprouts that are similar in size to promote even roasting. If your sprouts are very large, slice them into quarters rather than halves. On the flip side, if they’re small, leave them whole.
• Oil: For roasting, I suggest avocado oil, which has a higher smoke point than olive oil.
• Mayonnaise: I like using an avocado oil-based mayo, such as Chosen Foods brand. If you’re making the recipe vegan, you can use vegan mayonnaise.
• Sriracha: Sriracha is a bold, spicy chili sauce with a well-balanced amount of heat.
• Vinegar: White distilled vinegar works best, however rice vinegar will also do the job!
• Sugar: A pinch of sugar brings a lot of balance to the sauce.
• Garlic Powder: Also known as granulated garlic. If you prefer fresh, use 1 small clove and grate it on a microplane.
• Sesame Seeds: Toasted sesame seeds add nutty depth to the dish.
• Scallions: Both the white and green parts of green onion (scallions) add sharp, peppery flavor. Alternatively, you can top the Sriracha Brussels Sprouts with chopped fresh chives.

For a complete list of ingredients and quantities, see the recipe card below.

Substitutions and Additions:

• Use a Different Veggie: I have also tested this recipe with cauliflower florets, and it was fantastic! (The cauliflower may need an extra 5 minutes or so of roasting.)
• Make Vegan: Opt for vegan mayonnaise (such as Chosen Foods or Primal Kitchen brand), which won’t affect the flavor or texture of the sauce at all.
• Make Less Spicy: Instead of sriracha, use a sweet red chili sauce, which still offers delicious chili-garlic taste without the spice. (If you go this route, omit the granulated sugar from the sauce.)

The Directions:

Step 1: Roast Brussels Sprouts. Toss Brussels in oil, salt, and pepper and arrange on a large baking sheet, avoiding any overlap. Roast for 20 minutes, until crispy and tender.

Step 2: Prepare Creamy Sriracha Sauce by combining mayo, sriracha, vinegar, sugar, garlic, and salt in a bowl.

Step 3: Toss Brussels in Sauce, garnish with sesame seeds and scallions, and enjoy!

Serving Suggestions:

• Tofu: The sticky-sweet sauces of Orange Tofu, General Tsos Tofu, or Teriyaki Tofu will pair especially well with these Sriracha Brussels Sprouts.
• Salmon: While any salmon dish is a tasty match, I strongly suggest either Broiled Salmon or Salmon Tacos .
• Shrimp: This Garlic Paprika Shrimp Skillet is a reader-favorite!
• Chicken: Turmeric Chicken and Rice or this Turmeric Chicken with Radish Salad will complement the sprouts beautifully.

Recipe Tips and Tricks:

• Do Not Overcrowd the Pan. If you crowd the pan, the Brussels sprouts will steam instead of roast, which prevents them from becoming crispy. Make sure they are in a single layer so the air can circulate.
• Roast Cut Side-Down. The flat surface will pick up the most caramelization.
• Roast at a High Temperature. I suggest either 425ºF or 450ºF to encourage the best texture.

More Roasted Brussels Sprouts Recipes:

If you try these Sriracha Brussels Sprouts, snap a picture and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!