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.
