If you think you don’t like brussels sprouts, think again – these Roasted Brussels Sprouts with Sichuan Aioli are crispy, salty & savory!
If you had asked me when I was a kid if I would ever love brussels sprouts, I would have given you the most disgusted face imaginable. BUT, the trick with brussels sprouts is how you cook them and what you serve them with. And let me tell you, I could eat these sprouts all day every day. They are crisped to perfection in the oven then topped with a crazy-delicious vegan aioli!
How to roast brussels sprouts
There are a few tricks when it comes to roasting brussels sprouts:
Trim the ends – the first step is to trim the hard stem off the bottom of each sprout. You don’t want to cut too high, because then the whole thing will fall apart. But, you do want to get as much of that nub off as possible.
Seasoning – You don’t need to over-season brussels sprouts before roasting them. Instead just toss them in some olive oil, and for this recipe, we are also adding some white pepper. This will work really well with the Sichuan Aioli!
Roasting – When it comes time to roast the brussels sprouts you want to cook them at 425 for 20-25 minutes. AND, you want to place them cut-side down on the baking sheet. No need to flip them either. Both sides will crisp up!
How to make Sichuan Aioli
The Sichuan Aioli is one of the best parts of this recipe. It is salty, creamy and a little bit spicy. If you have made my Mushroom Dumplings, then the base of this sauce will look familiar. Sichuan peppercorns can easily be purchased online or at an Asian market, and they are essential to this sauce!
Once you have the sauce ingredients combined, combine equal parts of the sauce and vegan mayo. This will make more sauce than you need, but trust me, you will want to put it on everything!
How to serve Roasted Brussels Sprouts with Sichuan Aioli
When the sauce is mixed and the brussels sprouts are out of the oven it is time to assemble. I added the sprouts to a bowl with a drizzle of sauce, a sprinkle of sesame seeds and some green onion slices.
Be sure to have the remaining Sichuan Aioli in a bowl on the side so you can dunk each piece in as you eat!
Need more recipe inspo? Check these out:
Roasted Brussels Sprouts with Sichuan Aioli
FOR THE BRUSSELS SPROUTS
- 1 lb whole brussels sprouts
- 1 tbsp olive oil
- 1/4 tsp white pepper
- black sesame seeds, green onion optional toppings
FOR THE SICHUAN AIOLI
- 1 tsp Sichuan peppercorns*
- 2 tbsp low sodium soy sauce or tamari for GF
- 1/2 tsp balsamic vinegar
- 1/2 tsp white vinegar
- 1 tsp chili powder
- 1.5 tbsp sesame oil
- 1 clove garlic minced
- 2 tsp unsalted peanut butter
- 2 tbsp vegan mayo
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Trim the ends of the brussels sprouts, remove any wilted leaves and cut in half. Add the sprouts to the baking sheet and drizzle with olive oil and white pepper. Toss to coat evenly and place all of the sprouts cut-side down. Place in the oven and bake for 20-25 minutes (no need to flip), until your desired crispiness is reached.
- While the sprouts are cooking, prepare the aioli. Place a dry pan on the stove over medium heat. Add the Sichuan peppercorns and toast in the pan until fragrant. Transfer to a spice grinder or mortar and pestle and grind into a fine powder.** Add the ground peppercorns and the rest of the sauce ingredients (except the vegan mayo) to a bowl. Stir to combine. Transfer 2 tbsp of the sauce to a bowl and add the vegan mayo. Whisk to combine and set aside***
- To serve, add brussels sprouts to a bowl and drizzle with aioli, sesame seeds and green onion. Serve with the remaining aioli on the side for dipping.
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