Fall Favorites Meatless

Brussel Sprouts: Roasted with Sriracha Aioli

Source: Taste of Home

You can control the heat with the amount of Sriracha sauce you use.
Mark loves anything spicy!

Ingredients

  • 1 pound fresh Brussels sprouts, trimmed and halved
  • 2 Tbls. olive oil
  • 1 t. Sriracha chili sauce
  • 1 Tbls. fresh lemon juice

Sriracha Aioli

  • 1 to 2 t. Sriracha chili sauce (to your liking for hotness)
  • 1/8 t. salt
  • 1/8 t. coarse ground pepper
  • 1/4 c. mayonnaise with olive oil
  • 1 t. fresh lime juice

Instructions

Preheat oven to 425 degrees.

Place trimmed and halved brussels sprouts on a rimmed baking sheet.

Mix 2 tablespoons of olive oil with 1 teaspoon chili sauce; drizzle over Brussel Sprouts. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.

Roast at 425 degrees until crisp; about 20-25 minutes.

Remove Brussel spouts from oven and drizzle lemon juice over all, before serving with the aioli.

Sriracha Aioli: Mix mayonnaise, lime juice, and 2 to 3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until serving.

NOTE: You can add as little or as much Sriracha chili sauce to your liking.