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Roasted Brussels Sprouts with Sriracha and Mint

Ingredients

For the Sprouts
  • 2 lbs Brussels Sprouts, cut in half lengthwise
  • 3-4 Tbsp. Grape Seed or other cooking oil
For the Sriracha Dressing
  • 4 Tbsp. Water
  • 2 Tbsp. Fish Sauce
  • 2 Tbsp. Sriracha Sauce
  • 1/2 Tbsp. crushed Garlic
  • 2 tsp. fresh Lime Juice
  • 1 tsp. packed Golden Brown Sugar
  • 1 tsp. Rice Vinegar
  • 1/4 cup Mint Leaves, finely chopped

Recipe

  1. Preheat oven to roast at 375°F.  Spread brussels sprouts out on a sheet pan, toss with grape seed oil, then lay brussels sprouts face down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.
  2. While brussels sprouts are roasting, make dressing. Combine dressing ingredients in a bowl and mix to completely combine. Set aside.
  3. After brussels sprouts have finished roasting, toss with dressing, then serve.
    Preheat oven to roast at 375°F.
  1. Spread brussels sprouts out on a sheet pan, toss with grape seed oil, then lay brussels sprouts face down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.
  2. While brussels sprouts are roasting, make dressing. Combine dressing ingredients in a bowl and mix to completely combine. Set aside.
  3. After brussels sprouts have finished roasting, toss with dressing, then serve.

Recipe adapted from White on Rice Couple

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