• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon horseradish
• 1/2 teaspoon sriracha
• 1 clove fresh garlic, pressed through a garlic press

Combine all ingredients in a small bowl and let flavors meld for an hour in the refrigerator. Serve on the side with your roasted Brussels sprouts as a dipping sauce.

Basic Garlic Aioli

• 3/4 cup mayonnaise
• 1 cloves garlic
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Whisk together all ingredients in a small bowl and refrigerate for 30 minutes to let flavors meld. To serve, drizzle over the top of your roasted Brussels sprouts, or serve it on the side for dipping.