Creamy Sriracha Brussels Sprouts

5 from 5 votes
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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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Creamy Sriracha Brussels Sprouts styled in a tan and gold trimmed bowl topped with sesame seeds and scallions.
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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:

Recipe ingredients arranged on a wooden board with labels.
  • 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.)
A spoon scooping up a serving of Brussels sprouts out of a serving bowl.

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.

Halved Brussels sprouts being roasted until crispy on a rimmed baking sheet.

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

Sriracha sauce being mixed in a white bowl, and poured over sprouts in a large serving bowl.

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

Serving Suggestions:

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.
Sriracha brussels sprouts styled in a tan and gold trimmed bowl topped with scallions and sesame seeds. Spoon resting on the right side.

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!

5 from 5 votes

Creamy Sriracha Brussels Sprouts

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Equipment

  • Large rimmed baking sheet
  • Small mixing bowl

Ingredients  

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Instructions 

  • Preheat oven to 450ºF. Add Brussels sprouts to a large rimmed baking sheet, and toss with avocado oil, 1/2 tsp. salt, and black pepper. Arrange cut side-down, avoiding any overlap, and roast for 20 minutes.
  • Meanwhile, combine mayonnaise, sriracha, vinegar, sugar, garlic, and remaining 1/4 tsp. salt in a small bowl; mix well to combine.
  • Transfer roasted Brussels sprouts to a bowl and toss with half of the sauce. Drizzle remaining sauce overtop, and garnish with green onion and sesame seeds.

Notes

  • I tested this recipe with medium-large sized Brussels. If your Brussels are small, you can leave them whole. If they’re extra large, you may want to quarter them.
  • If you like spice, feel free to add another Tablespoon of sriracha to the sauce. As the recipe is written, the sauce is quite mild (maybe a 3/10 spice level).
  • Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 0.66cup | Calories: 164kcal | Carbohydrates: 16.5g | Protein: 4.5g | Fat: 12g | Saturated Fat: 1.5g | Sodium: 580mg | Fiber: 5g | Sugar: 4g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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3 Comments

  1. Shaina says:

    5 stars
    Easy and delicious.

  2. Judy says:

    5 stars
    Made this but added a sweet potatoe to the roasting mix! Served with quinoa. Yum!! Thank you for the inspiration!

  3. Kyle says:

    5 stars
    I didn’t save any for my wife. They were so good!