Roasted Brussels Sprouts with Sriracha and Mint
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. Just in time for this spicy brussels sprouts recipe with mint.
Spicy Brussels Sprouts Recipe
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.
Some of our Favorite Sriracha Hot Sauces
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. You’ll get the best results when you take these into consideration.
Roasted Brussels Sprouts with Sriracha and Mint
Ingredients
- 2 lbs. Brussels Sprouts (910g) , loose leaves removed and cut in half lengthwise
- 3-4 tablespoons Grape Seed or other cooking oil (45-60ml)
Sriracha Dressing
- 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
Instructions
- Preheat oven to 400°F.
- 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.
- 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.
- After brussels sprouts have finished roasting, toss with dressing, then serve.
Made these for dinner and turned out great. Used basil instead of mint. Excellent!
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!