WHAT’S FOR DINNER?
Bang Bang Brussels Sprouts
Array/5
COOK TIME
30 min
TOTAL TIME
40 min
SERVINGS
3-4 servings
Turn Brussels sprouts into your new favorite veggie side dish with these sweet and spicy Bang Bang Brussels Sprouts! Crispy, flavorful, and coated with a homemade sauce, they’re an easy way to add vegetables to any meal and can be made in the oven or air fryer!
I know not everyone is, but I am a Brussels Sprouts Superfan! I don’t remember having them much growing up, but somewhere along the way, I became president of the fan club. They’re super easy to cook, packed with nutrients and fiber, and there are so many ways to enjoy them like in this Brussels Sprout and Parmesan Pasta or Brussels Sprouts with Bacon.
My absolute favorite part is those little crispy pieces that get perfectly golden and crunchy when you make them in the air fryer or in the oven. I could eat an entire meal of just those crispy bits and be totally happy. If you’re not on the Brussels sprouts train yet, I promise you that one bite of these Bang Bang Brussels Sprouts will change your mind!
I usually keep my Brussels sprouts pretty simple, with just olive oil, salt, pepper, and a sprinkle of parmesan. But when a friend told me about Bang Bang Brussels Sprouts she had at a local restaurant, I was immediately intrigued and decided to make my homemade version.
What is Bang Bang Sauce?
Bang Bang Sauce (not to be confused with Boom Boom Sauce) is a creamy, sweet, and spicy sauce that adds a bold kick to whatever you toss it in. It became wildly popular thanks to Bonefish Grill’s Bang Bang Shrimp, which is hard to resist ordering every time. The sauce itself is made with just a few simple ingredients like mayonnaise, sweet Thai chili sauce, and Sriracha. It’s incredibly versatile and can be drizzled over chicken, seafood, veggies, and even fries. My version takes it up a notch with a squeeze of lime juice for brightness and a touch of panko breadcrumbs for a satisfying crunch!
Ingredients You’ll Need
Brussels Sprouts – These little green sprouts roast up beautifully, turning tender on the inside with crispy, caramelized edges that soak up all the delicious Bang Bang Sauce. Read below to learn how to cut fresh Brussels sprouts properly.
Mayonnaise – This is the creamy base that helps the sauce cling to every bite, giving the sprouts a rich and smooth texture. A good quality mayo makes all the difference, so go with your favorite brand.
Sweet Thai Chili Sauce – Brings the perfect balance of sweetness and a hint of spice. It’s easy to find in the international aisle, and you might just want to keep a bottle in your fridge for dipping everything!
Sriracha – A touch of this popular chili sauce adds just the right amount of heat to balance the sweetness. You can adjust the amount based on how spicy you like things.
Fresh Lime Juice – A squeeze of fresh lime brightens up the sauce and adds a zesty kick that keeps everything from feeling too heavy.
Spices – A mix of salt, pepper, and red chili flakes helps bring out all the natural flavors in the dish while adding a little kick of spice.
Panko Breadcrumbs – These light and crispy breadcrumbs add a light crunch to every bite. They toast up beautifully in the oven!
Step By Step Instructions
Prepare for baking: Preheat your oven to 425°F and line a large baking sheet with parchment paper or lightly coat it with nonstick spray.
Trim and cut the Brussels sprouts: Rinse the Brussels sprouts under cool water, then pat them dry with a kitchen towel. Trim off the tough stems and remove any wilted or yellow outer leaves. Cut each sprout into quarters for even cooking and maximum surface area for crispiness. Place the trimmed Brussels sprouts into a medium-sized mixing bowl.
Make the bang bang sauce: In a separate medium bowl, whisk together the mayonnaise, Sriracha, sweet Thai chili sauce, lime juice, red pepper flakes (if using), and salt and pepper. Stir until the sauce is smooth and well combined.
Coat the Brussels sprouts: Pour the prepared sauce over the Brussels sprouts and toss until each piece is thoroughly coated. The sauce should cling to the sprouts. Next, sprinkle in the Panko breadcrumbs and gently mix again.
Bake the Brussels sprouts: Transfer the coated Brussels sprouts onto the prepared baking sheet, spreading them out into a single layer. Avoid overcrowding to allow for even roasting. Bake in the preheated oven for about 30 minutes, stirring halfway through, until the Brussels sprouts are tender and have a crispy, slightly charred exterior.
Air fryer instructions: Preheat your air fryer to 400°F and lightly spray the basket with nonstick spray. Add the coated Brussels sprouts to the basket in a single layer. Cook for about 15 minutes, shaking the basket halfway through. If you prefer extra crispy, cook for an additional 2-3 minutes.
Expert Tips
Dry the Brussels sprouts well before cooking. Any excess moisture can prevent them from getting that perfect crispy texture, so pat them thoroughly with a clean kitchen towel after rinsing.
Cut the sprouts evenly. Quartering them into similar sizes helps them roast at the same rate.
Don’t overcrowd the pan. Giving the Brussels sprouts plenty of space on the baking sheet helps them roast instead of steam, which leads to better browning and crunch.
Toss during cooking. Stirring them halfway through roasting helps them cook evenly and develop crispy bits all around.
Use parchment paper for easy cleanup. Keeps the Brussels sprouts from sticking and makes cleanup easier.
Let the sauce sit for a few minutes before using. Allowing the flavors to marry together creates an even better flavor.
Air fry in batches if needed. Cooking too many at once in the air fryer can lead to uneven cooking, so spreading them out in a single layer works best.
Add the Panko at the right time. Mixing it in after coating with the sauce helps it stick better and crisp up nicely without getting soggy.
Variations and Substitutions
Swap the mayonnaise for Greek yogurt. This creates a lighter version of the sauce while still keeping it creamy and tangy.
Use honey instead of sweet Thai chili sauce. Honey adds natural sweetness pairing well with the heat from Sriracha.
Add a sprinkle of grated Parmesan cheese. Mixing in Parmesan before baking brings a salty, nutty flavor that pairs well with the spicy sauce.
Replace Panko breadcrumbs with crushed pork rinds. This keeps the recipe low-carb while still adding a good crunch.
Drizzle with a touch of sesame oil. A little sesame oil gives the dish a rich, nutty flavor.
Mix in some chopped cooked bacon. Crispy bacon bits add a smoky, savory flavor that pairs well with the sweet and spicy flavors.
Use cauliflower instead of Brussels sprouts. Cauliflower florets roast up just as well and soak up the sauce for a fun alternative.
Add a splash of soy sauce or tamari. This gives the sauce a touch of umami richness.
Stir in a spoonful of peanut butter to the sauce. Peanut butter creates a creamy, nutty twist that complements the spicy kick of Sriracha.
Storing & Reheating
Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Their texture may soften slightly over time. Do not freeze, as the sauce and crispiness don’t hold up after thawing.
Reheating: For the best results, reheat in the oven at 350°F for about 10 minutes or in the air fryer at 300°F for 5 minutes to bring back some crispiness.
FAQ
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for this recipe because they roast up crispier, but frozen can be used if thawed and patted dry thoroughly to remove excess moisture. The texture may be softer, and they might not get as crispy as fresh ones.
Why add Panko breadcrumbs?
Panko breadcrumbs give a light, crispy texture that contrasts with the creamy Bang Bang sauce. You can also try using regular breadcrumbs or crushed pork rinds for a different kind of crispy.
Can I make this recipe ahead of time?
You can mix the sauce in advance and store it in the fridge for up to 3 days to save time, but it’s best if the Brussels sprouts are cooked before serving only.
Can I cook these at a lower temperature?
Cooking at a lower temperature will take longer and may not achieve the same crispy texture. A higher heat helps caramelize the sprouts and creates that perfect golden-brown finish.
How do I keep the Brussels sprouts from getting soggy?
Make sure to roast them in a single layer with space between each piece, and avoid overcoating them with sauce. Too much sauce can create steam, preventing them from crisping up.
More Vegetable Side Dish Recipes
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Bang Bang Brussels Sprouts
The classic Bang Bang Sauce over crispy, baked Brussels Sprouts. A little sweet, a little spicy with some crunch. An easy and delicious recipe to add to dinner.
Ingredients
1 lb Brussels Sprouts
1/2 cup mayonnaise
1 Tablespoon Sriracha
1/4 cup Sweet Thai chili Sauce
Juice from 1/2 lime (2 teaspoons)
1/2 teaspoon salt/pepper
1/2 teaspoon red pepper chili flakes (optional)
1/4 cup Panko Breadcrumbs
Instructions
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or nonstick spray.
2. Cut the stem off each Brussel Sprout and remove the outer leaves. Cut each one into fourths. Place in a medium bowl.
3. In a separate medium bowl, add the mayo, Sriracha, Sweet Thai Chili Sauce, lime juice, red pepper flakes, and salt/pepper. Mix together.
4. Pour Bang Bang Sauce over the Brussels Sprouts and combine until all the Sprouts are covered in the sauce. Add in the Panko Breadcrumbs and combine again.
5. Pour Brussels Sprouts onto the prepared baking sheet,. Place in the oven and cook for about 30 minutes or until Brussels Sprouts are soft and there is some crispy char on them.
– Air Fryer- Set at 400 degrees, spray the basket. Place Brussels Sprouts in the basket and cook for about 15 minutes, stirring halfway through. Add a couple minutes for more crispy char.
Notes
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