Teriyaki Roasted Brussels Sprouts with Sriracha Aioli
Crispy roasted Brussels sprouts meet the bold flavors of teriyaki and a creamy sriracha aioli in this irresistible dish. The sprouts are tossed in an umami-packed teriyaki glaze before being roasted to perfection, creating crispy edges and a deep caramelized flavor. A drizzle of sriracha aioli adds just the right kick, balancing the sweetness with a touch of tanginess. Whether you’re serving these as a side dish or enjoying them as a snack, they’re guaranteed to be a crowd-pleaser!
PREP TIME: 10 MINS COOK TIME: 30 MIN TOTAL TIME: 40 MINS
Ingredients
- 1 pound Brussels sprouts, halved
- 2 teaspoons olive oil
- 4 tablespoons teriyaki sauce, divided (I used Kikkoman Teriyaki Takumi, Garlic & Green Onion)
For the aioli
- 1/2 cup mayonnaise
- 1-2 teaspoons Sriracha
- 1 tablespoon lime juice
Instructions
Preheat oven to 375°F.
In a medium bowl, combine Brussels sprouts and oil. Stir to coat. Add 3 tablespoons teriyaki sauce. Stir to coat.
Pour onto a baking tray. Make sure they are in a single layer and not touching as much as possible. Roast for 30-40 minutes, flipping halfway.
In the meantime, in a small bowl, whisk together the mayonnaise, sriracha, and lime juice.
Once Brussels sprouts are fully cooked, toss with remaining tablespoon of teriyaki sauce.
Transfer Brussels sprouts to a serving dish and serve with sriracha aioli.
Enjoy!
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