Roasted Brussels Sprouts with Sriracha Aioli
The sriracha aioli is the star of this recipe, as the creamy, tangy, and spicy sauce makes a perfect dip for the tender roasted brussels sprouts.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb brussels sprouts ((cleaned, trimmed and halved))
- 1 tsp olive oil
- 2 tbsp light mayonnaise
- 1/4 cup plain, non-fat Greek yogurt
- 1 tbsp Sriracha sauce ((or more/less to taste))
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 350 degrees, and line a rimmed baking with parchment paper and mist with cooking spray or an olive oil mister.
- 2
Toss brussels sprouts with oil in a medium sized bowl, making sure to coat evenly with the oil. Evenly spread brussels sprouts on baking sheet then season with salt and pepper. Place in oven and roast until golden brown, about 20 minutes.
- 3
While brussels sprouts are roasting, mix mayonnaise, yogurt, and sriracha sauce in a small bowl, and season with a bit of salt. Cover and refrigerate until ready to use.
- 4
Serve warm brussels sprouts with aioli for dipping.