Roasted Brussels Sprouts with Sriracha Aioli: A Fiery Twist on a Beloved Classic

There’s a certain magic that happens when humble ingredients are coaxed into something extraordinary. For me, Brussels sprouts have always held that power. I remember them from childhood, often boiled into oblivion and served with a sigh. But then came the revelation – the roasting. Suddenly, those little green orbs transformed, their natural sweetness intensified, their bitterness mellowed into a pleasant, nutty depth. This recipe, however, takes it a step further, marrying the caramelized perfection of roasted sprouts with a creamy, spicy Sriracha aioli that is utterly addictive. It’s the kind of dish that can convert even the most ardent Brussels sprout skeptic into a devoted fan.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Servings: 2-4
• Yield: 1 appetizer/side dish
• Dietary Type: Vegetarian

Ingredients

For the Roasted Brussels Sprouts:

• 1 pound Brussels sprouts, trim ends only and leave whole. (Occasionally, I like to halve them for increased surface area, ensuring more of that glorious coating!)
• Olive oil (enough to generously coat the sprouts)
• Salt and freshly ground black pepper to taste

For the Sriracha Aioli:

• 4 tablespoons mayonnaise
• 1-2 tablespoons Sriracha sauce (adjust to your preferred heat level)

Equipment Needed

• Baking dish or rimmed baking sheet
• Small bowl
• Whisk or fork
• Oven

Instructions

1. Begin by preheating your oven to 350°F (175°C). This moderate temperature is key to achieving tender sprouts with beautifully caramelized edges without burning.

2. Prepare the Brussels sprouts: Ensure the tough ends are trimmed, and remove any loose or discolored outer leaves. Leaving them whole intensifies their inherent sweetness as they roast, but for more crispy edges and better sauce adherence, you can also cut larger sprouts in half lengthwise.

3. In your chosen baking dish or on a rimmed baking sheet, place the prepared Brussels sprouts. Drizzle generously with olive oil, ensuring each sprout is well-coated. You want them to glisten, as the oil is essential for achieving that desirable crispy texture.

4. Season the Brussels sprouts with salt and freshly ground black pepper. Be mindful with the salt, as the aioli will also contribute salinity.

5. Roast the Brussels sprouts in the preheated oven for 20 to 25 minutes. The goal here is for the sprouts to be tender when pierced with a fork but still retain a slight firmness – we don’t want them mushy. The outer leaves should be beautifully browned and slightly crispy, a testament to the magic of dry heat. Keep an eye on them during the latter part of the cooking time, as oven temperatures can vary.

6. While the sprouts are roasting, prepare the Sriracha Aioli. In a small bowl, combine the mayonnaise and Sriracha sauce. Start with 1 tablespoon of Sriracha and whisk or fork vigorously until thoroughly combined and smooth. Taste and add more Sriracha, a half-tablespoon at a time, until you reach your desired level of heat.

7. Once the aioli is mixed, cover the bowl and place it in the refrigerator. Allowing the aioli to chill and meld its flavors while the sprouts roast enhances its overall taste and allows the Sriracha’s heat to fully infuse the creamy base.

8. When the Brussels sprouts are perfectly roasted – tender with enticingly crispy edges – remove them from the oven.

9. Serve the roasted Brussels sprouts immediately, accompanied by the chilled Sriracha Aioli for dipping. This dish is versatile and shines as either an appetizer or a delightful side dish to a variety of main courses.

Expert Tips & Tricks

• The Importance of the Trim: Don’t skip trimming the ends of your Brussels sprouts. This tough, woody part can be unpleasant. Removing it also helps the outer leaves separate slightly, allowing for better caramelization.
• Halving for Crispy Edges: While whole sprouts are lovely, halving them exposes more surface area to the heat. This leads to more browned, crispy bits, which many people adore. If you do halve them, try to make the cuts roughly uniform for even cooking.
• Don’t Overcrowd the Pan: Whether you use a baking dish or a baking sheet, ensure the Brussels sprouts have a single layer with some breathing room. Overcrowding will steam them rather than roast them, hindering that essential caramelization. If you have too many sprouts, use two pans.
• Achieving the Perfect “Tender-Firm”: The cook time is a guideline. To test for doneness, pierce a sprout with the tip of a sharp knife or a fork. It should offer slight resistance but not be hard. The outer leaves should be a rich, deep green, with some edges turning a desirable brown and crisp.
• Aioli Consistency: If you find your Sriracha aioli too thick, you can whisk in a tiny splash of water or even a touch more Sriracha to thin it slightly, making it easier for dipping.

Serving & Storage Suggestions

These Roasted Brussels Sprouts with Sriracha Aioli are best served immediately after roasting, while they are warm and the sprouts retain their delightful crispness. Arrange the sprouts on a platter and serve the Sriracha Aioli in a small bowl alongside for dipping. They make a fantastic appetizer for a dinner party or a vibrant side dish for grilled meats, poultry, or fish.

Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 2–3 days. The aioli will also keep in a sealed container in the refrigerator for the same duration. Reheat the sprouts gently in a skillet or a moderate oven (around 300°F or 150°C) to try and recapture some of their crispness, though they will be softer than when freshly roasted. The aioli should be served chilled. Avoid freezing either component.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	196.4 kcal
Calories from Fat	(Calculated from Total Fat)
Total Fat	10.9 g	16%
Saturated Fat	1.7 g	8%
Cholesterol	7.6 mg	2%
Sodium	256.7 mg	10%
Total Carbohydrate	23.1 g	7%
Dietary Fiber	5.9 g	23%
Sugars	5.8 g	23%
Protein	6 g	12%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ways to put your own spin on it:

• Smoky Kick: For an extra layer of flavor, add a pinch of smoked paprika to the Brussels sprouts before roasting.
• Citrus Brightness: A squeeze of fresh lemon juice over the sprouts just before serving can cut through the richness and add a lovely brightness.
• Herbaceous Notes: Finely chop some fresh parsley or chives and sprinkle them over the finished dish for a pop of color and fresh flavor.
• Spicier Aioli: If you love intense heat, consider adding a dash of hot sauce alongside the Sriracha, or even a tiny pinch of cayenne pepper.
• Vegan Option: For a completely vegan dish, substitute the mayonnaise with a high-quality vegan mayonnaise. The Sriracha sauce is typically vegan, but always check the label to be sure.

FAQs

Q: Can I prepare the Sriracha Aioli ahead of time?
A: Absolutely! The aioli can be made a day in advance and stored in the refrigerator. In fact, letting it sit allows the flavors to meld beautifully.

Q: My Brussels sprouts are not browning. What could be wrong?
A: This is often due to overcrowding the pan, insufficient oil, or an oven that isn’t hot enough. Ensure sprouts have space, are well-oiled, and your oven is accurately preheated.

Q: Can I roast Brussels sprouts at a higher temperature?
A: Yes, you can roast them at a higher temperature, like 400°F (200°C), for a shorter time (around 15-20 minutes). This will yield even crispier sprouts but requires closer monitoring to prevent burning.

Q: Are Brussels sprouts healthy?
A: Yes, Brussels sprouts are packed with vitamins, minerals, and fiber, making them a very nutritious addition to your diet.

Q: What can I serve these roasted Brussels sprouts with?
A: They are incredibly versatile and pair well with almost anything – grilled chicken or fish, steak, pork chops, roasted chicken, or even as part of a vegetarian main course.

Final Thoughts

This dish is a testament to the transformative power of heat and a little bit of spice. The simple act of roasting elevates Brussels sprouts from a humble vegetable to a star. Paired with the vibrant, creamy kick of Sriracha aioli, it’s a culinary experience that’s both comforting and exciting. I encourage you to give this recipe a try, perhaps as a new weeknight staple or a show-stopping appetizer for your next gathering. Don’t be afraid to adjust the Sriracha to your liking – that’s the beauty of homemade! And if you find yourself with any leftovers (though I doubt you will!), consider them a delicious snack for the next day. Happy cooking!