Oven Roasted Brussels Sprouts with Sriracha Mayo Sauce

The secret’s long been out that Brussels sprouts can be the dish everyone raves about — whether you’re dining out or cooking at home. This recipe for oven-roasted Brussels sprouts with sriracha mayo is one of our favorite ways to make these tiny cabbages with newfound fame.

When you oven-roast Brussels sprouts in oil and seasonings, the outer leaves take on a caramelized exterior while keeping them tender inside. Pairing them with this creamy and slightly spicy sriracha mayo sauce takes them to the next level.

Full of nutrients (especially vitamin C) and packed with fiber, these sprouts become an irresistible side dish for which the pickiest eaters ask for seconds. Trust me – I speak from experience!

What to serve with oven-roasted Brussels sprouts with sriracha mayo

We like to pair these sprouts with just about any protein, from baked chicken or salmon to grilled steak or pork chops and even hamburgers. For a vegetarian option, serve them alongside a hearty grain bowl or savory mushroom risotto.

Other sides that go especially well with these Brussels sprouts include classic mashed potatoes, a creamy macaroni and cheese dish, or a sweet potato soufflé. A simple green salad will add bright, fresh flavors to balance the richness nicely.

What to drink? A crisp, white wine or light beer goes well with the flavorful sprouts. Non-alcoholic options could be iced green tea or citrus-infused water. In the same vein, keep it lighter and fruity with dessert, like my baked apple slices, strawberry jello salad or no-bake frozen lemonade pie.

Ingredients needed to make this Brussels sprouts dish

You’ll find this recipe to be fairly simple with just a few ingredients to gather for the sprouts and the sauce. Here they are with a little about what each does.

• Brussels Sprouts: These small, cabbage-like vegetables are the center of attention, creating a delicious base for the other flavors to shine.
• Olive Oil: Tossing the sprouts in extra virgin olive oil before roasting deepens the flavors and gives them the desired crispy and tender texture when roasted.
• Salt and Black Pepper: These classic seasonings enhance the natural flavors of the sprouts.
• Sriracha: This favorite hot sauce is made with red jalapeños, garlic, sugar, and other ingredients to give everything the perfect sweet, spicy kick.
• Mayonnaise: Creates a creamy, cool base for the sauce and lends a smooth and tangy balance to the sriracha.
• Powdered Sugar: Also known as confectioner’s sugar or icing sugar, it balances the spiciness of the sriracha and adds a subtle sweetness to sauce.
• Garlic Powder: A convenient and easy-to-use alternative to fresh garlic that adds a savory, umami-rich flavor to the sauce.

Kitchen Equipment Needed

• Large bowl
• Large sheet pan
• Small bowl

Frequently asked questions about making oven-roasted Brussels sprouts

Here are some common questions about getting the best results with this Brussels sprouts recipe. If you have a question I haven’t covered, drop a line in the comments, and I will respond as soon as I can!

Why are my roasted Brussels sprouts not crispy?

First, be sure you’re using enough oil to coat the sprouts and that your oven is preheated to the correct temperature. Next, as always with roasting veggies, try not to overcrowd the baking sheet. That can cause them to steam instead of roast.

Does it help to roast Brussels sprouts on parchment paper or aluminum foil?

While I do not use either, parchment paper is a great option for roasting crispy Brussels sprouts, as it helps prevent sticking and makes cleanup a breeze. Avoid using aluminum foil, as it traps moisture and can cause the sprouts to cook unevenly and become soggy.

Do sprouts need to be soaked?

No, there’s no need to soak your Brussels sprouts before roasting. Simply rinse them, dry them thoroughly, trim the ends, and cut them in half before tossing them with oil and seasonings.

What is the best way to store roasted Brussels sprouts?

Allow the sprouts to cool completely before transferring leftovers to an airtight container. You can store them in the refrigerator for up to 4 days.

How do I reheat roasted Brussels sprouts?

To reheat leftover Brussels sprouts, spread them on a baking sheet and roast them in a 400°F oven for 5-10 minutes, or until they are heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat, stirring occasionally, until warmed through.

While I’d use the microwave as a last resort, only use it in short intervals to avoid overcooking them.

More Grandma-Approved Recipes To Try

If you enjoyed this recipe for over-roasted Brussels sprouts with sriracha mayo sauce, I bet you’ll love these other delicious dishes:

• Roasted Vegetable Salad
• Easy, Oven-Roasted Broccoli
• Cheesy Sausage Wonton Cups
• Garlic Parmesan Cheese Brussels Sprouts
• Grandma’s Homemade Yeast Rolls