Roasted brussel sprouts with coriander and jalapeno pepper
Discover the bold flavors of Roasted Brussels sprouts, elevated with fresh coriander, spearmint, and a tangy-sweet blend of fish sauce, lime, honey, and jalapeno pepper. This unique recipe combines aromatic herbs and zesty ingredients to create a mouthwateringly delicious side dish that will impress any palate.
- 07 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Roasted Brussels sprouts recipe brings a delightful balance of flavors to your kitchen. Combining the aromatic spices of coriander and spearmint with the bold taste of fish sauce, lime, honey, and a kick from jalapeno pepper, this dish is a fantastic side or even a main course for vegetable lovers. Follow along to create this delicious and vibrant dish that will invigorate your taste buds.
Ingredients:
Instructions:
- Preheat the oven to 400°F (200°C).
- Trim any discolored outer leaves from the Brussels sprouts and cut each sprout in half.
- Toss the halved Brussels sprouts with 2 tbsp of olive oil, ensuring they're evenly coated.
- Spread the Brussels sprouts out on a baking sheet lined with parchment paper or foil, cut side down for optimal caramelization.
- Roast in the preheated oven for 20-25 minutes, or until they are browned and crispy on the outside and tender on the inside. Flip them halfway through roasting for even cooking.
- While the Brussels sprouts are roasting, prepare the sauce.
- In a medium bowl, combine the finely chopped coriander leaves, spearmint, fish sauce, water, vinegar, lime juice, honey, minced garlic, and sliced jalapeño pepper.
- Stir the mixture until the honey is fully dissolved and all ingredients are well combined.
- Once the Brussels sprouts are roasted to your desired level of crispiness, remove them from the oven.
- Transfer the roasted Brussels sprouts to a large bowl.
- Pour the prepared sauce over the Brussels sprouts and toss well to coat evenly.
- Serve the Brussels sprouts immediately, garnished with any extra coriander or spearmint leaves if desired.
Tips:
- Ensure your Brussels sprouts are evenly coated with olive oil before roasting for a consistent caramelization.
- If you prefer less heat, remove the seeds from the jalapeno pepper or use only half to adjust the spice level.
- You can prepare the fish sauce dressing in advance and store it in the fridge to save time when you’re ready to cook.
- A squeeze of fresh lime just before serving can enhance the overall flavor profile of the dish.
Roasted Brussels sprouts with coriander, spearmint, fish sauce, lime, honey, and jalapeno pepper present a unique and flavorful twist on a classic vegetable. The harmonious blend of sweet, savory, and spicy elements makes this dish a favorite for any occasion. Enjoy this vibrant side dish that is sure to impress your family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 90kcal | 5% |
| Protein | |
| Protein 4.95g | 3% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 4.72g | 12% |
| Sugar 12g | 12% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.02g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 24mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 1.35mg | 8% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 100mg | 115% |
| Vitamin E 1.16mg | 8% |
| Vitamin K 200ug | 170% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.10mg | 12% |
| Iron, Fe 1.87mg | 17% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 88mg | 7% |
| Potassium, K 530mg | 16% |
| Selenium, Se 3.68ug | 7% |
| Sodium, Na 1440mg | 96% |
| Zinc, Zn 0.56mg | 5% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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