Ingredients
16 fresh Brussels sprouts (about 1 lb.), trimmed and halved2 tablespoons olive oil2 to 4 teaspoons Sriracha chili sauce, divided1/2 teaspoon salt, divided1/2 teaspoon pepper, divided1/2 cup mayonnaise2 teaspoons lime juice1 tablespoon lemon juice
Preparation
Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, 20-25 minutes.
Meanwhile, mix mayonnaise and lime juice and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.
