Description
Creamy Sriracha Brussels Sprouts with scallions and sesame seeds is a flavorful and spicy side dish that comes together in just 30 minutes. Roasted to perfection and tossed in a creamy sriracha sauce, this dish pairs wonderfully with any protein or entree, offering a perfect balance of crispy, spicy, and creamy flavors.
Ingredients
Brussels Sprouts
- 1 lb. Brussels sprouts, trimmed and halved
- 2 Tbsp. avocado oil for roasting
- 3/4 tsp. kosher salt, divided
- 1/4 tsp. black pepper
Sriracha Cream Sauce
- 2 Tbsp. mayonnaise (avocado oil mayo or vegan mayo)
- 1 Tbsp. sriracha (or more if you like spice)
- 2 tsp. white vinegar
- 1/2 tsp. granulated sugar
- 1/2 tsp. garlic powder
Garnish
- 3 green onions, thinly sliced at a diagonal
- 1 Tbsp. toasted sesame seeds
Instructions
- Preheat the oven: Set your oven to 450ºF to ensure it’s hot enough for roasting the Brussels sprouts to a crispy, caramelized finish.
- Prepare and roast Brussels sprouts: Place the trimmed and halved Brussels sprouts on a large rimmed baking sheet. Toss them with avocado oil, 1/2 teaspoon of kosher salt, and black pepper until evenly coated. Arrange them cut side down on the baking sheet, making sure not to overlap, then roast for 20 minutes until tender and browned.
- Make the creamy sriracha sauce: While the sprouts roast, whisk together mayonnaise, sriracha, white vinegar, granulated sugar, garlic powder, and the remaining 1/4 teaspoon of kosher salt in a small bowl until smooth and well combined.
- Toss Brussels sprouts with sauce: Transfer the roasted Brussels sprouts into a mixing bowl. Toss them with half of the sriracha cream sauce to coat thoroughly, ensuring every sprout is infused with flavor.
- Plate and garnish: Drizzle the remaining sauce over the top of the coated Brussels sprouts. Garnish with thinly sliced green onions and toasted sesame seeds for added crunch and freshness. Serve immediately.
Notes
- You can adjust the size of your Brussels sprouts according to the instructions: leave small ones whole, halve medium-large ones, or quarter extra-large sprouts for even cooking.
- For more heat, add an additional tablespoon of sriracha to the sauce to increase spice level beyond the mild 3/10 intensity.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
