Crispy Garlic Brussels Sprouts with Sriracha Aioli
User Reviews
4.9
Crispy Garlic Brussels Sprouts with Sriracha Aioli
Description
This recipe sautés rinsed and dried Brussels sprouts halved for even cooking and crispness. The sprouts are tossed in avocado oil and sea salt, then cooked covered briefly to soften interior while achieving a toasted surface. After cooking, minced garlic is added immediately to release aroma and flavor without burning. The sprouts are finished with additional sea salt, vegan Parmesan, and fresh herbs like cilantro, parsley, or scallions.
The accompanying sriracha aioli incorporates hummus, sriracha, lemon juice, garlic powder, smoked paprika, maple syrup, and apple cider vinegar, combining creaminess with balanced heat and acidity. This aioli complements the roasted garlic flavor and crispy texture of the Brussels sprouts, providing a flavorful dipping sauce or drizzle.
This side offers crisp, tender sprouts with savory and spicy elements and can be served alongside many main dishes. Leftovers keep well refrigerated for several days.
Ingredients
SPROUTS
- 1 pound Brussels sprouts (rinsed and thoroughly dried)
- 3-4 Tbsp avocado oil any oil with high smoke point - check bottle, or refined coconut oil or olive oil
- 1 tsp salt sea salt
- 5 cloves garlic (minced)
SRIRACHA AIOLI
- 3/4 cup hummus your favorite brand or style
- 1 Tbsp sriracha (or sub hot sauce)
- 1/2 medium lemon (juiced)
- 1 pinch sea salt each
- 1 pinch garlic powder each
- 1 tsp smoked paprika (or regular)
- 1-2 tsp maple syrup (or sweetener of choice)
- 1 tsp apple cider vinegar
TOPPING
- vegan parmesan cheese
- fresh herbs (cilantro, parsley, scallions)
Instructions
- Preheat a large skillet to medium-high heat and cut any larger Brussels sprouts in half.
- Add to a mixing bowl and toss with a generous amount of oil and season generously with salt.
- Once the pan is hot, add a bit more oil to the pan and only as many sprouts as will fit without crowding the pan.
- Cover and cook for 1 minute, then use tongs to toss and turn over halved sprouts to cook both sides evenly. Cover once more and cook for another 1-2 minutes.
- Shake the pan once more to toss the sprouts and then cover for another 30 seconds.
- Remove from heat and immediately add back to the (empty) mixing bowl. Top with minced garlic and season again with salt. Continue cooking other batches until all of the sprouts are sautéed.
- To serve, sprinkle with vegan parmesan cheese, herbs of choice, and serve with sriracha aioli or preferred dipping sauce. These would also be delicious with a honey mustard sauce like this one.
- Leftovers keep well in the fridge for a few days, though best when fresh. Reheat in a skillet or (gasp) the microwave.
Notes
- Ensure Brussels sprouts are thoroughly dried before cooking to promote crispness.
- Hummus can be substituted with vegan or regular mayonnaise depending on preference.
- Use oils with a high smoke point like avocado, refined coconut, or refined olive oil for best results.
- Store leftovers refrigerated and reheat gently to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 106 | 5% |
| Carbohydrates | 13.9g | 5% |
| Protein | 5.3g | 11% |
| Fat | 4.5g | 7% |
| Saturated Fat | 0.8g | 4% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 468mg | 20% |
| Fiber | 5.2g | 21% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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