Update: Click here for more fabulous Brussels Sprouts Recipes.
It feels so great to be cranking up the oven lately with all the incoming cool weather. Southern California weather is been so kooky strange and each week is like a yo-yo of surprise weather conditions. Fortunately, this week has been significantly cooler and thus, more oven comfort of dishes for the table.
When Margaret outlined this week as brassica week, we knew immediately that we’d be making roasted brussels sprouts to warm up the kitchen and our bellies. We’re lovers of these mini-cabbage looking beasts and have made almost every variation possible. And we never get tired of eating brussels sprouts in any form.
Spicy sriracha and mint dressing with a tangy kick
So with cool weather and a hankering for something really flavorful and spicy, we created a spicy sriracha brussels sprouts. In our opinion, this is our favorite brussels sprouts recipe that we’ve made to date.
With a touch of sriracha hot sauce or any chili sauce, this marinade we made for the roasted brussels sprouts has so much depth of flavor and pop, you’ll be licking the bowl clean. All the Asian flavors of robust fish sauce, bright lime, fragrant mint and kick of spice make a wonderful dressing to the roasted brussels sprouts.
If you love spice and Asian flavors, you will love this spicy brussels sprouts recipe!
Ciao!
– diane and todd
Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
This is very easy. Roast the brussels sprouts then toss with the sriracha and mint dressing and serve. Adapted from David Chang's Spicy Brussels Sprouts with Mint. If you are adventurous, try making a homemade sriracha style sauce to use in this recipe.
Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
- 2 lbs. Brussels Sprouts (910g) , loose leaves removed and cut in half lengthwise
- 3-4 tablespoons Grape Seed or other cooking oil (45-60ml)
- 1/4 cup Water (60ml)
- 2 tablespoons Fish Sauce (30ml)
- 2 tablespoons Sriracha Sauce (30ml) , or to taste
- 2 cloves Garlic , crushed or minced
- 2 teaspoons fresh Lime Juice (10ml)
- 1 teaspoon packed Brown Sugar (5g)
- 1 teaspoon Rice Vinegar (5ml)
- 1/4 cup finely cut Mint Leaves
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Preheat oven to 400°F.
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Spread brussels sprouts out on a sheet pan, toss with grape seed oil, then lay brussels sprouts face down. Bake for 15 minutes, flip the sprouts to cut side up, then roast for about 10-15 more minutes or until gently browned.
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While brussels sprouts are roasting, make dressing. Combine dressing ingredients in a bowl (water, fish sauce, sriracha, garlic, lime juice, brown sugar, rice vinegar, and mint) and mix to completely combine. Set aside.
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After brussels sprouts have finished roasting, toss with dressing, then serve.
Sizes of brussels sprouts can vary quite a bit so your cooking times will change based on the size. Select all the same sizes for consistent cooking.
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Can I roast the sprouts ahead of time to bring to dinner party? Add sauce after reheating?
Hi Cathy, yes you can definitely do that. We’ve done that several times and for a crispier brussels sprouts crust, we heated them on a hot cast iron pan.
This is my favorite way of making brussels sprouts. I think I had something similar to this at a Jean-Georges restaurant and I loved it. My boyfriend found your wonderful website and this awesome recipe, and now he makes these sprouts all the time.
I just found your blog through a pin on pinterest. I am so glad I did! Your food pictures are gorgeous, and definately give me inspiration! I’ve been trying to work on my food photography-staging etc.. instead of just snapping a photo quickly so that I can enjoy the delicous meal I made! Thank you for your inspiration. I look forward to reading more!
love this website, love sprouts! and this is a great recipe, although i had to improvise on the ingredients a little. its great with cilantro too!
I’ve always heard so much about Brussel sprouts but have never eaten it. This was the first time I tried them, and it’s delicious!
I made this for dinner tonight (though I subbed red wine vinegar and a few tablespoons or two of cilantro since we had no mint on hand) and my husband could not stop exclaiming how great this side dish was! I tried to get his opinion on the chicken I made but he was having none of it. thank you, though, for this deliciously tasteful recipe! we love sriracha here 🙂
This sounds amazing! What a combination of flavors! Thank you for all of your fun recipe ideas.
Wow, thanks for that recipe. It actually came out much better than anticipated – though I have to admit I never even tried roasting sprouts before. For the sauce I used Sambal Oelek, Isaan Sauce as a heavy fish sauce and fresh cilantro goes great with it, too 🙂
A great addition to my list of party foods (quick, spicy, cheap and sth to talk about)! 😉
Thanks for sharing this! We’re anxious to give this a try. Our latest foray with brussel sprouts have been on the grill. Oh, and if you like cool weather, stop by the Twin Cities, we just got one month of snow in two days! 🙂
i posted my recipe for roasted cauliflower & garlic…both roasted long enough to caramalize…so delicious and children adore cauliflower this way…http://napafarmhouse1885.blogspot.com/2010/11/how-does-roasted-cauliflower-garlic.html
I’ve never tried Sriracha on Brussels Sprouts, but that’s definitely going to change very soon! It sounds like a perfect match!
Stunning pictures! I love roasted brussel sprouts and your recipe sounds amazing. I just made soy glazed roasted shredded brussel sprouts tonight. Will definitely try your recipe.
I love Brussels sprouts and can’t wait to try this recipe. In the meantime, I added some sauteed sprouts with sriracha to fried rice.
I love brussel sprouts and I love the idea of adding mint and siracha! Will definitely make this soon!
My recipe is for a great root vegetable: celeriac or celery root. I am not sure if the timing for this vegetable is still right. It seems that brussel sprouts seem to be the veg of the week! Anyhow, I hope it still is the right week, because this soup is very and tastes wonderful.
http://nutsaboutfooditaly.blogspot.com/2010/11/true-revelation-celeriac-soup.html
Lovely brussel sprouts! 🙂
Since I discovered Brussels sprouts when i moved to the U.S., I prepared them with bacon, red wine, balsamic vinaigrette, roasted, caramelized, steamed… But never with Sri-racha and mint. And I have both.
Yes, the weather in Southern California has been acting very weird, but it suits me well – I can indulge in some winter fare (in a couple of days I am getting ready to start on making sauerkraut, right on my Mission Viejo patio:)
I made German-inspired braised red cabbage.http://bibberche.com/2010/11/braised-red-cabbage/
Great idea to combine Sriracha, mint and Brussels sprouts! Going to give this a try. Thanks!
Oh, I love roasted vegetables, both in the oven and in the pan. I’m excited to start out the oven roasting season with a new flavor!
I’ve got a recipe for Mexican pan roasted Cabbage (bonus- there’s the variation to do Indian roasted cauliflower, my all time favorite). http://wisdomofthemoon.blogspot.com/2009/11/mexican-cabbage.html
I’m ashamed to admit it, but this past weekend was the first time I’ve seen brussel sprouts on the stalk. This might be one of my holiday side dishes. Thanks.
Brussel sprouts with Siracha sounds like my kind of dish and your pictures inspire me every time I stop by your blog.
*My contribution for the fall fest*
South Indian Cauliflower crepe –
http://www.foodfor7stagesoflife.com/2010/08/cauliflower-masala-dosa-and-a-trip-to-chelsea-market.html
Oh my! I must try these Brussels immediately!
My Fall Fest contribution was broccoli: http://professionalbakist.blogspot.com/2010/11/stuff-like-that-there.html.
One of my favorite veggies and this version looks good to me. I so enjoy your posts.
i’ve told you two how much i love Brussels sprouts, right?
Guess who’s borrowing this recipe for Thanksgiving…THIS girl. Holy crap that is such a great idea! I’m so excited to try this recipe out! xoxoxoxoxo Thanks for the inspiration!
Mmm, such an interesting spin on sprouts!
In honor of Fall Fest we whipped up Roasted Brussels Sprouts w/Crispy Pancetta and Garlic
Ever since I heard about Sriracha and Brussels Sprouts at Joseph Leonard in New York, I’ve been hooked on the flavor combination. This looks like fantastic! I can’t wait to try it!
Wow! I’ve been seeing brussels sprouts recipes everywhere lately, but this is definitely one of the greatest. And I’m pretty sure I could convince many a non-brussels sprout fan to indulge in these. Thanks for the delicious idea!
Now this is the way to make people appreciate Brussels sprouts. Love the herbal-spicy sauce and love that first shot even more.
I’ve been searching for a brussels sprouts recipe that my husband might actually like, and this may be it!! Very cool shot too- I would love that to hang on my kitchen wall!
Love this recipe. I made a couple recipes for #fallfest;
http://dejavucook.wordpress.com/2010/11/09/broccoli-two-ways/
http://dejavucook.wordpress.com/2010/11/10/scalloped-cabbage/
Wish I could get brussels sprouts like that here. Looks wonderful. I have a couple recipes for brassicas this week for #fallfest.
http://dejavucook.wordpress.com/2010/11/09/broccoli-two-ways/
http://dejavucook.wordpress.com/2010/11/10/scalloped-cabbage/
These look great! I love brussels sprouts, but have never tried them with these flavors.
This week I made brussels sprouts with bacon dressing: http://4seasonsoffood.blogspot.com/2010/11/brussels-sprouts-with-bacon-dressing.html
I also made pasta with cauliflower and walnut pesto: http://4seasonsoffood.blogspot.com/2010/11/pasta-with-cauliflower-and-walnut-pesto.html
I saw brussel sprouts on display like this on display at Trader Joe’s and I wanted them just cuz they looked so cool! Can’t wait to try them prepared this way.
These look great! I love brussels sprouts but have never tried them with these flavor combinations.
This week I made brussels sprouts with bacon dressing: http://4seasonsoffood.blogspot.com/2010/11/brussels-sprouts-with-bacon-dressing.html
I also made pasta with cauliflower and walnut pesto: http://4seasonsoffood.blogspot.com/2010/11/pasta-with-cauliflower-and-walnut-pesto.html
Brussel sprouts usually turn my intestines into Chernobyl, but I honestly think this recipe might be worth the collateral damage. There are so many good flavors going on in this recipe. Anything with Sriracha in it has great potential, in my book.
I have an obsession with brussels right now, but never tried them with a flavor combo like this. Sounds delicious.
Yum! Interesting combo– I’ve never tried that before, but it looks delicious. I LOVE brussel sprouts, so will have to try it out. Thanks!
wow, beautiful pictures!!! this spicy sauce sounds so good!!
Brussel sprouts are so under-rated. Roasting them is the perfect way to bring out their flavor.
The Sriracha sauce is really interesting. Never seen that paired with the sprouts before!
Oh… and that first photo is amazing.
Awesome what is said Sriracha sauce and is there something I could use as a substitute? The tiny island that I am calling my temporary home may or may not have it.
Use any hot sauce you might like. Sriracha just has it’s dear place in our household.
I found it!!! I love hot sauces so I could have substituted it with any number of them, now to find brussels sprouts – I guess today is not a delivery day to the island.
These sprouts are looking great. The sriracha sauce is a great idea & one I must try. I usually just roast them & toss with some parm. Thank goodness for this cooler weather. Makes me a much happier gal 🙂
I love Sriracha on everything! This is a definite must-try. Gorgeous shots.