Creamy Sriracha Brussels Sprouts

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These Creamy Sriracha Brussels Sprouts, topped with scallions and sesame seeds, come together in just 30 minutes. This flavorful and creamy side dish is perfect to pair with any protein or main course.

Why You’ll Love This Recipe

Brussels sprouts are one of the most popular veggie side dishes on my site, with a variety of options like Brussels Sprouts with Kimchi Sauce, Crispy Brussels Sprouts, Mustard-y Brussels Salad, and Shaved Brussels Salad. No matter what you’re in the mood for, there’s a Brussels sprouts recipe for you!

This particular recipe was a spontaneous creation. One evening, while looking for a veggie side to go with sushi, I thought of “spicy mayo!” It turns out that spicy mayo and crispy roasted Brussels sprouts are a match made in heaven. The creamy, spicy sauce clings perfectly to the crispy, charred leaves. With sesame seeds and scallions added, this dish is a must-try!

How to Make Sriracha Brussels Sprouts

Despite “sriracha” being in the name, you can use any hot sauce or chili-garlic sauce you prefer. The spice level of this dish is about a 3 or 4 out of 10, but if you’re sensitive to heat, you can reduce the sriracha to 2 teaspoons. This way, it adds flavor without too much heat.

Ingredients

  • Brussels Sprouts: Choose sprouts that are similar in size for even roasting. If your sprouts are large, quarter them; if they’re small, leave them whole.
  • Oil: Use avocado oil for roasting, as it has a higher smoke point than olive oil.
  • Mayonnaise: I recommend an avocado oil-based mayo, like Chosen Foods. For a vegan version, use vegan mayonnaise.
  • Sriracha: This bold and spicy chili sauce adds a balanced heat.
  • Vinegar: White distilled vinegar works best, but rice vinegar is also a good option.
  • Sugar: A pinch of sugar balances the sauce perfectly.
  • Garlic Powder: Granulated garlic works well, but you can use 1 small clove of fresh garlic, grated on a microplane if you prefer.
  • Sesame Seeds: Toasted sesame seeds add a nutty depth.
  • Scallions: Both the white and green parts of scallions add a sharp, peppery flavor. Chopped fresh chives can be used as an alternative.

Substitutions and Additions

  • Different Veggie: This recipe also works great with cauliflower florets, which may need an extra 5 minutes of roasting.
  • Make Vegan: Use vegan mayonnaise-like Chosen Foods or Primal Kitchen. It won’t affect the flavor or texture.
  • Make Less Spicy: Substitute sriracha with a sweet red chili sauce for a chili-garlic taste without the spice. If you choose this route, omit the granulated sugar.

Directions

Step 1: Roast Brussels Sprouts

Toss Brussels sprouts in oil, salt, and pepper, and spread them out on a large baking sheet in a single layer. Roast for 20 minutes, until crispy and tender.

Step 2: Prepare Creamy Sriracha Sauce

In a bowl, mix mayo, sriracha, vinegar, sugar, garlic, and salt.

Step 3: Combine

Toss the roasted Brussels sprouts in the creamy sriracha sauce. Garnish with sesame seeds and scallions, and serve!

    Serving Suggestions

    • Tofu: Pair these sprouts with sticky-sweet dishes like Orange Tofu, General Tso’s Tofu, or Teriyaki Tofu.
    • Salmon: Broiled Salmon or Salmon Tacos are excellent matches.
    • Shrimp: Try this with a Garlic Paprika Shrimp Skillet.
    • Chicken: Serve alongside Turmeric Chicken and Rice or Turmeric Chicken with Radish Salad.

    Recipe Tips and Tricks

    • Avoid Overcrowding the Pan: Spread the Brussels sprouts in a single layer to ensure they roast and become crispy, rather than steaming.
    • Roast Cut Side-Down: The flat surface will caramelize beautifully.
    • High Temperature: Roast at 425ºF or 450ºF for the best texture.

    This Creamy Sriracha Brussels Sprouts recipe is a delicious and easy way to elevate any meal. Enjoy!

    Equipment

    • Large-rimmed baking sheet
    • Small mixing bowl

    Ingredients

    Instructions 

    1. 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.
    2. Meanwhile, combine mayonnaise, sriracha, vinegar, sugar, garlic, and remaining 1/4 tsp. salt in a small bowl; mix well to combine.
    3. Transfer roasted Brussels sprouts to a bowl and toss with half of the sauce. Drizzle the 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 INFORMATON: 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’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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