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.
Servings: 4
Equipment
- Large rimmed baking sheet
- Small mixing bowl
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved*
- 2 Tbsp. avocado oil for roasting
- 3/4 tsp. kosher salt, divided
- 1/4 tsp. black pepper
- 2 Tbsp. mayonnaise (I use avocado oil mayo; vegan mayo also works!)
- 1 Tbsp. sriracha (or more if you like spice!)
- 2 tsp. white vinegar
- 1/2 tsp. granulated sugar
- 1/2 tsp. garlic powder
- 3 green onions, thinly sliced at a diagonal
- 1 Tbsp. toasted sesame seeds
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