Best Salt Pepper Sprouting Broccoli With Sriracha Mayonnaise Recipes

SRIRACHA BROCCOLI

Sriracha Broccoli image

Spicy broccoli! Tossing the hot, cooked broccoli with the sauce will lightly cook the garlic and make it mellow, while bringing out the spiciness of the Sriracha. I have discovered that I love the leftovers cold out of the fridge as a snack! Maybe I'm weird :)

Provided by Wyldemoon

Categories Vegetable

Time 7m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces broccoli florets
1 tablespoon canola oil or 1 tablespoon light olive oil
1 garlic clove, finely minced
1 tablespoon lemon juice
2 tablespoons sriracha sauce
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper

Steps:

Steam broccoli to crisp-tender, about 8 minutes.
While broccoli is steaming, mix remaining ingredients in a serving bowl.
Add hot cooked broccoli to Sriracha mixture and stir to coat broccoli with sauce.
Enjoy!

Nutrition Facts : Calories 68.2, Fat 4, SaturatedFat 0.3, Sodium 179.3, Carbohydrate 7.2, Fiber 0.1, Sugar 0.1, Protein 3.8

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI

Roasted Brussels Sprouts with Sriracha Aioli image

This Sriracha Brussels sprouts recipe constantly surprises you-it's crispy, easy to eat and totally sharable, yet it's a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. -Molly Winsten, Brookline, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 to 4 teaspoons Sriracha chili sauce, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup mayonnaise
2 teaspoons lime juice
1 tablespoon lemon juice

Steps:

Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes., Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.

Nutrition Facts : Calories 146 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

CHEESY BROCCOLI PUFFS WITH SRIRACHA MAYONNAISE

Cheesy Broccoli Puffs with Sriracha Mayonnaise image

A perfect party treat, these tasty little puffs have a little kick of heat you will enjoy with the Sriracha Mayonnaise topping.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

1 bag (12 oz) frozen broccoli & cheese sauce
3/4 cup Original Bisquick™ mix
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup milk
2 eggs
1/3 cup grated Parmesan cheese
6 slices precooked bacon, chopped
1/2 cup mayonnaise
2 teaspoons Sriracha sauce
Sliced green onions, if desired

Steps:

Heat oven to 375°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Cook broccoli as directed on bag for minimum time. Chop broccoli.
In medium bowl, stir Bisquick mix, crushed red pepper, salt, milk and eggs with whisk or fork until blended. Stir in broccoli and cheese sauce, Parmesan cheese and bacon. Divide mixture evenly among cups. Cups will be full.
Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown. Cool 5 minutes. With thin knife, loosen sides of puffs from pan; remove to cooling rack.
Meanwhile, mix mayonnaise and Sriracha sauce in small bowl until smooth. Top each warm puff with mayonnaise mixture; garnish with green onion.

Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g