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
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