Roasted Brussels Sprouts and Spicy Lime Aioli
Healthy Appetizer or Party Food
It is no surprise that healthy appetizers and healthy party food options are hard to come by. Cheesy snacks, creamy dips and fried appetizers sometimes seem to take over. So, if you're looking for a healthier idea to balance it all out, why not roast up some brussels sprouts and serve them with a spicy and tangy sauce?! For really easy finger food, just stick the brussels sprouts with toothpicks after they are done roasting. It makes eating and dipping quick and easy.
What makes these brussels sprouts good is their crispiness. What makes them GREAT is adding a delicious flavorful sauce.
We've paired this recipe with a Sriracha Lime Aioli. There are two tricks that make this sauce a healthier option than a traditional aioli. First, we substituted much of the mayonnaise with plain Greek yogurt. Second, we added a splash of water to thin the sauce out a bit. This helps with portion control because when you go to dunk your brussels sprout in the aioli, you get just the right amount of sauce because it is a bit thinner. Trust me this sauce is plenty flavorful and you don't need much to reap all the tasty benefits it has to offer! So feel free to dip and dunk in the sauce over and over again completely guilt free!
Roasted Brussels Sprouts with Sriracha Lime Aioli
These crispy roasted brussels sprouts are paired with a lightened up aioli that has plenty of zesty and spicy flavor.
- FOR THE BRUSSELS SPROUTS:
- 1 lb. brussels sprouts
- olive oil
- FOR THE AIOLI*:
- 1/4 cup mayonaise
- 1/4 cup plain Greek yogurt
- 2 tsp. lime juice
- 2 tsp. sriracha (or your favorite hot sauce!)
- 1-2 Tbsp. water
- a couple pinches of salt
- Preheat: Preheat the oven to 400 degrees.
- Prep: Cut the brussels sprouts into quarters. Spread them out on a sheet pan, coat them with a couple tablespoons of olive oil and season with a few pinches of salt.
- Roast: Roast the brussels sprouts in the preheated oven for 15-18 minutes.
- AIOLI: Combine all ingredients in a bowl with a fork or whisk. Store in a sealed container in the fridge until ready to use.
*This aioli recipe makes more than what is needed for 1 lb. of brussels sprouts. Save the leftovers to use on veggies, sandwiches, wraps or whatever else you wish. If you do not wish to have leftovers, cut the aioli recipe in half.