Roasted brussel sprouts with coriander and jalapeno pepper
This roasted Brussels sprouts recipe combines crispy sprouts with a vibrant sauce made from coriander, spearmint, fish sauce, lime, and jalapeno, creating a delicious balance of flavours. It’s a simple yet impressive side dish that elevates any meal.
Cook time 25 min
Prep time 10 min
Ingredients:
1 tsp coriander leaves1 tbsp spearmint
1/4 cup fish sauce
2 tbsp water
1 tbsp vinegar
1/2 lime
2 tbsp honey
1 garlic clove
1 jalapeno pepper
2 tbsp olive oil
24 brussels sprouts
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.
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.
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.
Roasted brussel sprouts with coriander and jalapeno pepper FAQ:
Roast the Brussels sprouts at 400°F (200°C) for 20-25 minutes, flipping them halfway through for even cooking until they are browned and crispy on the outside.
A standard baking sheet is suitable for roasting 24 Brussels sprouts. Make sure to spread them out in a single layer for optimal caramelization.
Yes, you can substitute fish sauce with soy sauce or tamari for a vegetarian option. However, this will alter the flavor profile slightly.
Store any leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
They are done when they are browned and crispy on the outside and tender on the inside. A fork should easily pierce through them.
Cooking 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.
Nutrition Facts
4 ServingsCalories 90kcal
Protein 4.95g
Carbohydrates 20g
Fiber 4.72g
Sugar 12g
Fat 7g
More recipes
Parmesan & paprika twists
Crispy and savory Parmesan & paprika twists, perfect for snacking.
14 Jan 2026Potato soup with onion and garlic
Creamy potato soup with onion and garlic, dairy-free option.
23 Dec 2025Parsley and tomato scramble with multi-grain toast
Enjoy a quick and nutritious parsley and tomato scramble with toast.
18 Nov 2025Prosciutto and rocket pasta salad
A refreshing Prosciutto and Rocket Pasta Salad, perfect for any occasion.
20 Nov 2025Olives marinated in rosemary, chilli and red wine vinegar
Flavorful marinated olives with rosemary and chili.
25 Dec 2025Keto mexican scrambled eggs with parmesan cheese
Delicious Keto Mexican scrambled eggs with Parmesan cheese.
13 Nov 2025