Roasted Thai Brussels Sprouts
Give your dinner a Thai-inspired twist with these Roasted Brussels Sprouts! Crisped to perfection, they're tossed in a tangy, spicy, and garlicky Thai dressing.
Servings: 4 Servings
Calories: 140kcal
Ingredients
- 2 tablespoons cooking oil
- 1 lb brussel sprouts washed and halved
- Salt to taste
- 3 cloves garlic minced
- 1 thai chili chopped
- 2 tablespoons fish sauce
- 1 ½ tablespoons sugar
- 1 lime squeezed
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it with cooking spray.
- In a large mixing bowl, toss the halved Brussels sprouts with vegetable oil and a pinch of salt to taste until evenly coated.
- Arrange the Brussels sprouts in a single layer on the prepared baking sheet. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the Brussels sprouts are tender and slightly caramelized, stirring halfway through.
- Meanwhile, In a small bowl, whisk together the minced garlic, thai chili, fish sauce, sugar, and lime juice. Set the sauce aside.
- Once the crispy Brussels sprouts are cooked, remove them from the oven and transfer them to a large bowl.
- Pour the prepared sauce over the roasted Brussels sprouts. Toss gently to coat the Brussels sprouts evenly with the sauce.
- Garnish with additional lime wedges and serve immediately.
Notes
Tips:
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- Line your baking sheet with parchment or foil.
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- Stir the sauce well until the sugar has dissolved.
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- Omit chilis if you're sensitive to heat.
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- Don't throw out the outer leaves of the Brussels sprouts that may fall off as you're prepping them. These crisp up super nicely in the oven!
Nutrition
Calories: 140kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 736mg | Potassium: 496mg | Fiber: 5g | Sugar: 8g | Vitamin A: 874IU | Vitamin C: 104mg | Calcium: 61mg | Iron: 2mg