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Roasted Brussels Sprouts with Sriracha and Mint


For the Sprouts
  • 2 lbs Brussels Sprouts, cut in half lengthwise
  • 3-4 Tbsp canola 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


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

Recipe adapted from White on Rice Couple

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