These bang bang Brussels sprouts are crispy and irresistible. Roasted until caramelized, the sprouts develop charred edges and are finished with a creamy garlicky chili sauce that brings bright, spicy-sweet flavor. Seriously addictive and easy to pop straight from the pan.
It’s side-dish season around here!
I’m always on the lookout for a standout side, and these bang bang Brussels sprouts are a favorite. The sprouts roast until crisp, then get drizzled with a creamy bang bang sauce made from mayonnaise, sweet chili sauce and chili garlic paste. The result is sweet, spicy and utterly delicious.
I can’t get enough.
This recipe is wonderfully versatile. It makes a simple weeknight side the whole family will eat, but it also scales up easily for parties, game-day snacks or potlucks. You can make one pan or two — either way, they disappear fast.
These are perfectly poppable; I often find myself snagging a few straight off the baking sheet.
Roasted until the outer leaves are crisp and the insides stay tender, the sprouts have great texture. The creamy, slightly spicy sauce adds richness and a tangy-sweet finish. Crunchy, creamy and savory — every bite is balanced.
If you want ideas for main dishes to serve with these sprouts, try something simple and flavorful like sticky garlic butter salmon, grilled gorgonzola chicken, crispy pistachio chicken, Dijon-crusted steak, or a garlic bread grilled cheese. They pair well with fish, chicken, steak and sandwiches — the sauce complements many proteins and sides.
How I roast them: trim the stems and halve (or quarter) the sprouts, then toss with olive oil, kosher salt, pepper and a touch of garlic powder. Roast at a high temperature — at least 425°F — so they get nice color and crisp, browned edges.
The bang bang sauce is simple and nearly drinkable: mayonnaise, sweet chili sauce and chili garlic paste whisk together into a silky, tangy, spicy sauce. It’s excellent drizzled over roasted vegetables, used as a dip, or spooned onto meats and sandwiches.
The finished dish is crunchy, crisp, and full of flavor. It’s addictive — you’ll want seconds.
Bang Bang Brussels Sprouts
Bang Bang Brussels Sprouts
Yield:
4 to 6
15 mins
30 mins
45 mins
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Ingredients
- 2 pounds brussels sprouts, stems removed and halved
- 2 tablespoons olive oil
- kosher salt and pepper
- garlic powder
Bang Bang Sauce
- ½ cup mayonnaise
- 4 tablespoons sweet chili sauce
- 3 teaspoons chili garlic paste
- green onions, thinly sliced
Instructions
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Preheat the oven to 425°F (218°C).
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Spread the prepared Brussels sprouts on a baking sheet. Drizzle with olive oil and toss with kosher salt, black pepper and garlic powder so they are evenly coated.
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Roast for 15 minutes, then toss and return to the oven for another 10 to 15 minutes, until the sprouts are crisp at the edges and tender inside.
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Remove from the oven and drizzle with the bang bang sauce, or serve the sauce on the side for dipping. Garnish with sliced green onions and serve warm.
Bang Bang Sauce
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Whisk together the mayonnaise, sweet chili sauce and chili garlic paste until smooth. Taste and adjust heat or sweetness as desired. Sprinkle sliced green onions on top of the sauce or over the finished Brussels sprouts.
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Always crave-worthy.