Crispy Garlic Brussels Sprouts with Sriracha Aioli

Seared until deeply caramelized and tossed with garlic and tamari, these Brussels sprouts are anything but boring — especially dipped into a creamy, spicy sriracha aioli. A perfect side dish or shareable starter.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method

Ingredients
  

Sprouts
  • 1 lb Brussels sprouts, halved
  • 3–4 tablespoons high-smoke-point oil (avocado, refined coconut, or olive)
  • 3 tablespoons tamari
  • Juice of 1 lemon
  • 5 cloves garlic, minced
Sriracha Aioli
  • 1 tablespoon sriracha (or sub hot sauce)
  • ¾ cup hummus or vegan mayo
  • Juice of ½ lemon
  • Pinch each sea salt and garlic powder
  • 1 teaspoon smoked paprika
  • 1–2 teaspoons maple syrup
  • 1 teaspoon apple cider vinegar
Topping
  • Vegan parmesan cheese
  • Fresh herbs (cilantro, parsley, scallions)

Equipment

  • Large skillet with lid
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Tongs or spatula

Method
 

  1. Sear Brussels sprouts cut-side down in a hot skillet, 5–8 minutes until browned. Add a splash of water, cover, and cook 5 minutes. Toss and cook another 1–2 minutes covered.
  2. Add garlic, tamari, and lemon juice. Cook, tossing, until fragrant.
  3. Whisk together aioli ingredients.
  4. Serve sprouts topped with vegan parmesan and fresh herbs, alongside the sriracha aioli.

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