Bang Bang Brussels Sprouts

If you think you don't like Brussels sprouts, you haven't tried these bang bang Brussels sprouts yet. I created this recipe to pack a punch in the best way possible, transforming these often-maligned vegetables into something truly crave-worthy. The combination of crispy, caramelized Brussels sprouts with a creamy, sweet, and spicy bang bang sauce is absolutely addictive. I've converted so many Brussels sprouts haters with this recipe.

The magic happens when you roast or air fry Brussels sprouts until they're golden brown and crispy on the outside. This high-heat cooking method brings out their natural sweetness and eliminates any bitterness - which is why so many people think they hate Brussels sprouts when they've just never had them cooked properly. Then they get tossed in my homemade bang bang sauce that's a perfect balance of creamy vegan mayo, sweet chili sauce, sriracha heat, and a touch of agave nectar.

What makes this recipe even better is how inclusive it is - it works for vegan, vegetarian, and paleo diets (just use compliant ingredients). Whether I'm serving these at a dinner party, bringing them to a potluck, or just making an impressive side dish for dinner, these Brussels sprouts disappear fast. They're easy to throw together and guaranteed to convert even the biggest skeptics. I make these at least once a week.

You'll need 1 pound of Brussels sprouts, which is typically one large bag or container. I choose Brussels sprouts that are firm, bright green, and feel heavy for their size. You'll trim the ends and cut them in half (or quarter them if they're very large). Cutting them in half exposes more surface area to heat, creating more crispy, caramelized edges - which is where all the flavor is.

For roasting, I use 2 tablespoons of olive oil or avocado oil. Avocado oil has a higher smoke point, making it ideal for high-heat cooking, but olive oil works beautifully too. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

The bang bang sauce is where the magic happens. It starts with 1/3 cup of vegan mayonnaise (or regular mayo if you're not vegan - I use vegan to keep it inclusive). This creates the creamy base that coats the Brussels sprouts beautifully. Add 2 tablespoons of sweet chili sauce for that sweet-spicy kick - you can find this in the Asian foods aisle of most grocery stores. For heat, I use 1-2 teaspoons of sriracha, adjusting to my spice tolerance (I usually go with 2 teaspoons). One tablespoon of agave nectar or honey balances the heat with sweetness. One teaspoon of rice vinegar adds tanginess and helps thin the sauce slightly. Optional garnishes of sesame seeds and sliced green onions take these from homemade to restaurant-quality - I never skip these.

The technique for these Brussels sprouts is all about achieving that perfect crispy exterior. You'll start by prepping the Brussels sprouts - trimming, halving, and tossing with oil and seasonings. This coating of oil is crucial for crisping.

Whether you're using an oven or air fryer, the key is high heat and not overcrowding. In the oven, I spread them in a single layer, cut side down, so they make direct contact with the hot pan. This creates maximum caramelization. In the air fryer, I work in batches if necessary to ensure air circulation. Flip them halfway through cooking for even browning.

While the Brussels sprouts are cooking, whisk together the bang bang sauce. When the sprouts are done - crispy on the outside, tender inside, with lots of caramelized edges - toss them with the sauce and serve immediately. The contrast between the hot, crispy sprouts and the cool, creamy sauce is incredible.