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.
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.
Oh my! I must try these Brussels immediately!
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!