Easiest Thanksgiving Side Dish


From The Vermont Non-GMO Cookbook (Skyhorse Publishing, October 2017).


This dipping sauce is smooth and creamy with a tangy heat and a hint of sweetness that pairs perfectly with the earthy Brussels sprouts.

Serves 4 as a side dish

Brussels Sprouts

1 pound Brussels sprouts, trimmed and halved lengthwise

3 medium garlic cloves, minced

2 tablespoons virgin coconut oil, melted 

Salt and freshly ground black pepper

Creamy Sriracha Dipping Sauce

Makes about 1/2 cup

1/4 cup sour cream

1/4 cup mayonnaise

1/2 teaspoon prepared horseradish

1/2 teaspoon sriracha sauce

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper or chili powder

To make the Brussels sprouts:  Preheat the oven to 400 degrees Fahrenheit.  Lightly oil a rimmed baking sheet and set aside.

In a medium bowl, combine the Brussels sprouts, garlic, and oil until well combined.  Place the Brussels sprouts on the prepared baking sheet in a single layer, cut side down.  Season with salt and pepper to taste.  Bake in the oven, stirring occasionally, until crispy and golden brown, about 20 minutes.  Adjust seasonings with salt and pepper to taste.

While the Brussels sprouts are roasting, make the dipping sauce: In a small bowl, stir together the sour cream, mayonnaise, horseradish, sriracha sauce, garlic powder, and cayenne pepper, until well combined.  Season with salt and pepper to taste.

Serve the Brussels sprouts at once with the creamy sriracha dipping sauce on the side.

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