Creamy Sriracha Brussels Sprouts
A delicious and healthy side dish that combines the earthy flavor of Brussels sprouts with a spicy and creamy sriracha sauce.
Ingredients
Main Ingredients
- 1 lb Brussels sprouts Trimmed and halved
- 2 tbsp Sriracha sauce Adjust according to spice preference
- ½ cup Cream or sour cream Greek yogurt can be a healthier alternative
- 2 tbsp Scallions Chopped, can substitute with chives or onions
- 1 tbsp Sesame seeds For topping
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
- 2 tbsp Olive oil For tossing the Brussels sprouts
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and slice them in half.
Cooking
- In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
- Spread the Brussels sprouts out on a baking sheet in a single layer.
- Roast in the preheated oven for about 20 minutes or until they are tender and slightly crispy.
Sauce Preparation
- While the sprouts are roasting, mix together the cream (or sour cream), sriracha sauce, and chopped scallions in a separate bowl.
Serving
- Once the Brussels sprouts have finished roasting, remove them from the oven and mix them with the creamy sriracha sauce.
- Top off with sesame seeds and serve immediately for best flavor and texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) or microwave. Avoid overcrowding the baking sheet to prevent steaming.
