Roasted Brussels Sprouts With Sriracha Aioli

1. Preheat oven to 350.

2. In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.

3. Sriracha Aioli:

4. Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.

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Nutrient	Quantity
Total fats	25.3608 g
Protein	15.5534 g
Carbohydrates	40.5966 g
Energy	411.645 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6393 g
Water	424.6379 g
Calcium, Ca	190.509 mg
Lutein + zeaxanthin	7228.3273 g
Fiber, total dietary	17.2365 g
Fatty acids, total saturated 22:0	0.0414 g
Carotene, beta	2059.1681 g
Niacin	3.3853 mg
Vitamin A, RAE	177.1653 g
Arginine	0.9208 g
Riboflavin	0.4082 mg
Fatty acids, total polyunsaturated 15:0	0.003 g
Fatty acids, total saturated 20:1	0.075 g
Sodium, Na	593.3982 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2875 g
Total lipid (fat)	25.3608 g
Manganese, Mn	1.5328 mg
Fructose	4.2184 g
Fatty acids, total saturated 16:0	2.8666 g
Fatty acids, total saturated 8:0	0.0091 g
Sucrose	2.0865 g
Choline, total	92.0362 mg
Sugars, total	9.979 g
Fatty acids, total saturated 18:0	0.4894 g
Fatty acids, total saturated 20:4 undifferentiated	0.0045 g
Vitamin B-6	0.9946 mg
Selenium, Se	8.6375 g
Ash	7.4442 g
Fatty acids, total saturated 18:1 undifferentiated	17.458 g
Pantothenic acid	1.4364 mg
Phenylalanine	0.4445 g
Copper, Cu	0.3289 mg
Betaine	3.6287 mg
Thiamin	0.6353 mg
Retinol	3 g
Methionine	0.1451 g
Iron, Fe	6.3503 mg
Carbohydrate, by difference	40.5966 g
Phosphorus, P	321.9791 mg
Folate, total	276.6917 g
Cholesterol	19.8 mg
Valine	0.7031 g
Fatty acids, total saturated 18:2 undifferentiated	2.4175 g
Carotene, alpha	27.2156 g
Glucose (dextrose)	3.6741 g
Fatty acids, total saturated 14:0	0.0096 g
Zinc, Zn	1.9471 mg
Isoleucine	0.5987 g
Fatty acids, total polyunsaturated	3.0976 g
Leucine	0.6895 g
Vitamin A, IU	3462.0905 IU
Folate, DFE	276.6917 g
Tryptophan	0.1678 g
Vitamin C, total ascorbic acid	385.554 mg
Phytosterols	108.8623 mg
Fatty acids, total saturated 20:0	0.039 g
Vitamin B-12	0.072 g
Vitamin K (phylloquinone)	835.0794 g
Fatty acids, total saturated	3.5032 g
Histidine	0.3447 g
Fatty acids, total monounsaturated	17.8295 g
Threonine	0.5443 g
Folate, food	276.6917 g
Fatty acids, total polyunsaturated 17:0	0.012 g
Fatty acids, total polyunsaturated 24:0	0.0144 g
Cryptoxanthin, beta	1.8 g
Vitamin E (alpha-tocopherol)	5.3056 mg
Magnesium, Mg	105.5264 mg
Lysine	0.6985 g
Potassium, K	1783.0764 mg
Cystine	0.0998 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Mayonnaise	4 tablespoons	216.6	0	24
salt pepper	0	0	0	0
brussels sprout	1	195.045	40.5966	1.3608
sriracha sauce	1 tablespoon	0	0	0