Bang Bang Brussels Sprouts

5 from 2 votes

Homemade Bang Bang Brussels Sprouts are going to be the star of the show at your next dinner! Crispy, oven roasted brussels sprouts are glazed in a creamy, sweet, and spicy Bang Bang Sauce that's a match made in heaven. This delicious combo is guaranteed to get even your pickiest eaters to love vegetables!

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 296

Author Jessica Kwon

Ingredients

2 lbs brussels sprouts trimmed and halved
1 tablespoon cooking oil I use avocado oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Bang Bang Sauce

⅓ cup mayonnaise
¼ cup Thai sweet chili sauce
2 teaspoon Sriracha
1 teaspoon lemon zest
½ tablespoon lemon juice
1 teaspoon honey
¼ teaspoon salt
⅛ teaspoon pepper

US Customary - Metric

Instructions

Preheat oven to 400°F. Option to line a baking sheet with foil, parchment paper, or a silicone mat for easy clean-up.
In a large bowl or directly on the baking sheet, combine brussels sprouts, oil, garlic powder, salt, and pepper. Mix until evenly combined, then spread out in a single layer on the baking sheet. Don't overcrowd them - roast in batches or use multiple sheet pans if needed. Roast for 20-25 minutes or until individual leaves are charred, stirring halfway. Let cool slightly.
Meanwhile, make the bang bang sauce in a bowl. Whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, lemon zest and juice, honey, salt, and pepper. Season to taste.
Save a portion of bang bang sauce for dipping. Then drizzle brussels sprouts lightly with sauce and serve.

Notes

Let the roasted brussels sprouts cool before drizzling them in bang bang sauce. If the vegetables are too hot, it can cause the mayonnaise in the sauce to break (the oil will separate).
Cook time will depend on the size and density of your brussels sprouts. Roast until individual leaves are charred and crispy, and there is little resistance when pierced with a fork.
Storing Leftovers: Store the brussels sprouts and bang bang sauce separately. Let the sprouts cool completely, then store in an air-tight container in the refrigerator for up to 4 days. The sauce should be stored in a jar in the refrigerator for up to 7 days.
Air Fry: Preheat your air fryer to 400ºF. Combine the sprouts with the seasonings and oil, then air fry for 8-10 minutes or until crispy (keep an eye on them). Lightly drizzle with sauce.
Substitutions:
- You can omit the garlic powder and sriracha if preferred.
- If using frozen brussels sprouts, let it thaw and dry completely. Wet vegetables will not develop char or crispiness when roasted. Skip the oil and roast at 425-450ºF until browned, but they won't be as good as fresh brussels sprouts.
- Feel free to substitute mayonnaise with Greek yogurt. The sauce will be tangier so adjust with more honey as needed.

Nutrition