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Sriracha Roasted Brussels Sprouts

A masterclass in thermal blanching and high-heat caramelization. By briefly steaming Brussels sprouts before an aggressive 400°F roast, this method ensures a profoundly tender core encased in shattered, charred outer leaves, heavily drizzled with a pungent, mechanically emulsified Sriracha garlic aioli.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

The Harvest & Thermal Roast
  • 1 pound fresh Brussels sprouts tough outer leaves removed and halved vertically
  • 2 tablespoons olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • Water for blanching
The Spicy Garlic Emulsion (Sriracha Aioli)
  • ½ cup high-quality mayonnaise
  • 2 cloves garlic peeled and finely minced
  • 1 to 2 tablespoons Sriracha sauce adjust for desired heat
  • ! The Structural Garnish
  • ¼ cup roasted peanuts roughly chopped
  • 2 tablespoons fresh mint leaves roughly chopped

Method
 

Thermal Softening (Blanching)
  1. Preheat the oven to 400°F.
  2. Place the cleaned, halved Brussels sprouts into a large microwave-safe bowl with a splash of water (about 2 tablespoons).
  3. Cover the bowl tightly with microwave-safe plastic wrap. Microwave on HIGH for 4 to 5 minutes to rapidly steam and blanch the sprouts. (This critical architectural step guarantees a soft, moist, fully cooked interior, preventing the sprouts from turning dry and woody during the roast).
  4. Carefully remove the plastic wrap (watch for hot steam) and drain the sprouts completely. Pat them bone-dry with paper towels to ensure maximum crisping.
The High-Heat Char
  1. Transfer the dry, blanched sprouts to a heavy-duty metal baking sheet or ceramic baking dish.
  2. Drizzle heavily with the 2 tablespoons of olive oil. Toss the sprouts aggressively with the grated Parmesan cheese, kosher salt, and coarse black pepper until completely coated.
  3. Ensure the sprouts are arranged cut-side down on the pan to maximize surface contact with the hot metal.
  4. Roast in the preheated 400°F oven for 25 to 30 minutes, or until the outer leaves are deeply shattered, charred, and the bottoms are heavily caramelized.
The Aioli Emulsion
  1. While the sprouts roast, build the cold emulsion. In a small mixing bowl, vigorously whisk together the mayonnaise, finely minced garlic, and Sriracha sauce until a completely smooth, pale orange aioli is formed.
  2. Transfer the thick aioli into a plastic squeeze bottle for professional-tier application.
The Architectural Finish
  1. Transfer the screaming-hot, charred Brussels sprouts to a serving platter or wide bowl.
  2. Drizzle the spicy Sriracha aioli heavily in a zigzag pattern directly over the hot vegetables.
  3. Scatter the chopped roasted peanuts and fresh mint leaves aggressively across the top to provide a bright, herbaceous lift and a massive textural crunch. Serve immediately or at room temperature.