Creamy Sriracha Brussels Sprouts

Name: Creamy Sriracha Brussels Sprouts (30-Minute Side)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 1 tbsp olive oil; salt, to taste; 1/4 cup mayonnaise; 1 tbsp sriracha; 1 tsp white vinegar; 1 tsp granulated sugar; 1/4 tsp garlic powder; 1 pinch salt; 1 scallion, sliced; 1 tsp toasted sesame seeds

Creamy Sriracha Brussels Sprouts are crispy roasted Brussels sprouts tossed in a tangy-spicy sriracha mayo sauce and finished with scallions and toasted sesame seeds, delivering restaurant-quality results in under 30 minutes.

🌍American 🏷️Brussels sprouts 🏷️Sriracha 🏷️Creamy 🏷️Spicy Roasted

🏷️

🏷️Side-dish

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TikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb Brussels sprouts, trimmed and halved
1 tbsp olive oil
salt, to taste
1/4 cup mayonnaise
1 tbsp sriracha
1 tsp white vinegar
1 tsp granulated sugar
1/4 tsp garlic powder
1 pinch salt
1 scallion, slicedoptional
1 tsp toasted sesame seedsoptional

11 Ingredients

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Instructions

1
Preheat your oven. Trim and halve the Brussels sprouts.
2
Place the halved Brussels sprouts on a parchment-lined baking sheet. Drizzle with olive oil and season with salt.
3
Arrange the sprouts cut-side down and roast until tender and crispy.
4
While the sprouts are roasting, prepare the sauce. In a small bowl, whisk together mayonnaise, sriracha, white vinegar, sugar, garlic powder, and a pinch of salt until smooth.
5
Once roasted, transfer the hot Brussels sprouts to a serving bowl.
6
Drizzle the creamy sriracha sauce over the sprouts and toss to coat evenly.
7
Garnish with sliced scallions and toasted sesame seeds before serving.

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Tips & Notes

Pro tips

Pat Brussels sprouts dry after trimming and halving to maximize browning and crispness during roasting.
Use a cast-iron skillet or heavy baking sheet to ensure even heat distribution and better caramelization on the cut sides.
Toast sesame seeds in a dry pan over medium heat for 2–3 minutes until fragrant before garnishing to boost their nutty flavor.
Toss the roasted Brussels sprouts with the sriracha sauce while still warm so they absorb the flavors better.

Substitutions

Mayonnaise → Greek yogurt or sour cream (lighter option, slightly tangier)
Sriracha → hot sauce or gochujang (adjust to taste; gochujang adds umami depth)
White vinegar → rice vinegar or apple cider vinegar (subtle flavor shifts)
Scallion → fresh cilantro or green onion tops (different herbaceous note)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F oven for 8–10 minutes to restore crispness, or serve chilled as a salad-style side.

Common Questions

Can I make the sriracha sauce ahead of time?

Yes. Mix the mayo, sriracha, vinegar, sugar, and garlic powder up to 2 days ahead and refrigerate. Toss with roasted Brussels sprouts just before serving.