This magic sauce came about when I was looking at Tracey Medeiros’ The Vermont Non-GMO Cookbook recently. Her Brussels Sprouts with a Creamy Sriracha Dipping Sauce was one of the recipes that jumped out at me!
Two things we really like—Brussels sprouts and Sriracha, seemed like it would be a great dish, but if you’re not a sprout fan, just skip down to the sauce. Serves 4:
Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 3 garlic cloves (medium sized), minced
- 2 tablespoons coconut oil, melted
- Salt and pepper
Creamy Sriracha Sauce:
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon horseradish
- ½ teaspoon Sriracha
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne or chili powder
- Salt and pepper
Preheat the oven to 400°. Lightly grease or cover a baking sheet with parchment paper and set aside.
In a medium bowl, combine the Brussels sprouts, garlic, oil, salt and pepper. Toss to combine.
Put the sprouts on the baking sheet cut side down and bake for about 20 minutes until they’re golden brown.
While the Brussels sprouts are cooking, make the sauce. Stir all the ingredients together until well combined.
Serve the Brussels sprouts with the Sriracha sauce on the side and enjoy!
My Verdict:
It took a while to actually getting around to trying this, because one day we had a lot of sprouts, but no mayo. Then I made mayo, but we’d eaten all the sprouts. Finally, I got it all together we loved it!
I used olive oil on the sprouts, instead of coconut oil and they were fine. I might try coconut oil the next time, just to see what happens. For the garlic powder, I used my new fave from Rockerbox Spice Company. It’s pure dehydrated garlic and really makes a difference!
After tasting the sauce, I added more Sriracha and horseradish to give it more of a kick.
Little did I know that Frank made the sauce his go-to for every sandwich he’s made since then. We think it’s going to be great on burgers—just haven’t done that yet. And don’t tell anyone, but it’s terrific as a dip for potato chips. Try it and let me know what you think. Brussels sprouts optional.
It’s super easy Kathy and goes with so much more than Brussels Sprouts!
This recipe looks tantalizing, Brussels sprouts and all! I look forward to trying it.