These Crispy Roasted Brussels Sprouts with Chili Garlic Mayo are one of those ridiculously simple recipes I make all the time and finally realized I needed to share. The Brussels sprouts roast at high heat until the edges get crispy and caramelized, then you dip them into a creamy sauce made with mayonnaise, chili garlic sauce, and a little honey. Best of all? My kids actually love these — and anytime a recipe gets kids happily eating Brussels sprouts, I consider that a very big win.
Why You’ll Love This Recipe
- Super simple ingredients.
- Only a few minutes of hands-on prep.
- Crispy, caramelized Brussels sprouts without frying.
- The sweet-spicy mayo takes them to another level.
- Easy enough for a weeknight side dish.
- Fun enough to serve as an appetizer.
- Kid-approved in our house!
- The dipping sauce takes about 30 seconds to make.
How Do You Get Brussels Sprouts Crispy in the Oven?
A hot oven and enough room on the pan are the two biggest things.
I roast these at 425°F so the cut edges have a chance to caramelize instead of simply steaming.
After tossing the Brussels sprouts with olive oil and seasonings, spread them out on the baking sheet in a single layer. If possible, put the cut sides down against the pan. That gives you those delicious deeply browned edges.
And don’t crowd them! A little breathing room helps the hot air circulate around each Brussels sprout.
Tips for Success
- Cut the Brussels sprouts in half. This gives you more surface area for browning and helps them cook evenly.
- Remove any damaged outer leaves. A few loose leaves are totally fine — they actually get extra crispy in the oven.
- Use enough olive oil to lightly coat them. You want them glossy but not swimming in oil.
- Garlic powder is my favorite here. Fresh garlic works too, but garlic powder is easier and distributes evenly. Sometimes easier wins!
- Put them cut-side down. This is one of the easiest ways to get that beautiful caramelized surface.
- Don’t overcrowd the sheet pan. Spread them into one layer rather than piling them together.
- The visual cue: They’re ready when the centers are tender and the edges and flat sides are deeply browned and crispy.
What Is Chili Garlic Sauce?
Chili garlic sauce is a savory, spicy condiment made with chile peppers and garlic. I use Tương Ớt Tỏi Việt-Nam chili garlic sauce ($3 on Amazon) for this dipping sauce.
It has some heat, but combining it with mayonnaise and honey mellows it out and gives you a really nice balance of creamy, spicy, sweet, and garlicky.
If your family is sensitive to heat, start with 1/2 teaspoon and add more after tasting.
The Easiest Chili Garlic Mayo
This sauce might honestly be why my kids love these Brussels sprouts so much.
Just mix together:
1/4 cup mayonnaise
1 teaspoon chili garlic sauce
1 teaspoon honey
That’s it.
The mayonnaise makes it creamy, the chili garlic sauce adds a little heat and tons of flavor, and the honey balances everything with just enough sweetness.
You could absolutely double the sauce if your family is big on dipping.
Customizations and Variations
- Use fresh pressed garlic instead of garlic powder on the Brussels sprouts.
- Add a pinch of smoked paprika.
- Sprinkle Parmesan over the sprouts during the last few minutes of roasting.
- Add a squeeze of fresh lemon before serving.
- Use maple syrup instead of honey in the dipping sauce.
- Increase the chili garlic sauce if you like more heat.
- Reduce the chili garlic sauce to 1/2 teaspoon for a milder sauce.
- Sprinkle flaky sea salt over the finished Brussels sprouts.
- Serve the sauce with roasted broccoli, sweet potato fries, cauliflower, or chicken too.
What to Serve with Roasted Brussels Sprouts
These work with so many easy dinners:
- Perfectly Baked Salmon
- 5-Ingredient Slow Cooker Pork Roast and Potatoes
- Grilled chicken
- Stovetop Burgers
They’re also fun piled onto a platter with toothpicks and the mayo in the middle for an easy party appetizer.
Another Way to Serve Them
Make these into a simple appetizer. Pile the crispy Brussels sprouts onto a serving platter, spoon the chili garlic mayo into a small bowl, and let everyone dip away. They’re basically like vegetable fries – and honestly, I think that may be part of why my kids like them so much.
Tools That Make This Recipe Easier
- Large rimmed baking sheet: Gives the Brussels sprouts enough room to roast instead of steam.
- Pre-cut parchment paper sheets: Make cleanup so much easier. I’m kind of obsessed with these — they last forever, and I’m still using the box I bought two years ago.
- Small dipping bowl: Perfect for mixing and serving the chili garlic mayo.
Frequently Asked Questions
- Do I need to boil Brussels sprouts before roasting? Nope. Put them straight onto the baking sheet after trimming, halving, seasoning, and tossing them with olive oil.
- Should Brussels sprouts be cut-side down? I recommend it. The flat surface touching the hot pan gets especially brown and caramelized.
- Can I use fresh garlic instead of garlic powder? Yes. Use one pressed garlic clove. I usually use garlic powder because it’s faster, easier, and coats the Brussels sprouts evenly.
- Is the dipping sauce very spicy? It has a little kick, but the mayonnaise and honey mellow the chili garlic sauce. Start with 1/2 teaspoon if you want it especially mild.
- Can I make the dipping sauce ahead? Absolutely. Mix it together and refrigerate it in an airtight container until you’re ready to serve.
- Can I double this recipe? Yes, but use two sheet pans rather than crowding everything onto one pan. Overcrowding will make the Brussels sprouts steam instead of crisp.
Storage and Reheating
- Store: Refrigerate leftover Brussels sprouts in an airtight container for up to 3–4 days.
- Sauce: Store the chili garlic mayo separately in the refrigerator.
- Reheat: An air fryer or hot oven will bring back the most crispness.
- Microwave: It works, but the Brussels sprouts will be softer.
- Serve again: Add a fresh sprinkle of salt and plenty of dipping sauce.
Sometimes the recipes I make most often are the ones I almost don’t think to share because they feel too simple — but those are usually exactly the recipes worth sharing. These crispy Brussels sprouts are easy, flavorful, and have become such a regular side dish at our house. And if the chili garlic mayo gets my kids excited to eat Brussels sprouts? I’m going to keep making it again and again.
Crispy Roasted Brussels Sprouts with Chili Garlic Mayo
Ingredients
Crispy Roasted Brussels Sprouts
- 1 pound Brussels sprouts cleaned, trimmed, and halved
- 1 –2 tablespoons extra-virgin olive oil
- Heavy pinch kosher salt
- Freshly ground black pepper to taste
- 1/2 teaspoon garlic powder or 1 garlic clove pressed
Chili Garlic Mayo
- 1/4 cup mayonnaise
- 1 teaspoon chili garlic sauce such as Tương Ớt Tỏi Việt-Nam
- 1 teaspoon honey
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Trim the Brussels sprouts, remove any damaged outer leaves, and cut each sprout in half.
- Add the Brussels sprouts to the prepared baking sheet.
- Drizzle with 1–2 tablespoons olive oil, then season generously with kosher salt, freshly ground black pepper, and garlic powder.
- Toss until evenly coated, then spread the Brussels sprouts into a single layer. Turn as many as possible cut-side down.
- Roast at 425°F for about 25 minutes, or until the Brussels sprouts are tender in the center with deeply browned, crispy edges.
- While the Brussels sprouts roast, make the dipping sauce. Stir together the mayonnaise, chili garlic sauce, and honey in a small bowl until smooth.
- Taste the sauce and add more chili garlic sauce or honey if desired.
- Remove the Brussels sprouts from the oven and serve immediately with the chili garlic mayo for dipping.
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