Roasted Brussels Sprouts with Fish Sauce and Citrus include leafy green Brussels sprouts, roasted until golden-brown, then tossed in a Vietnamese fish sauce vinaigrette that is spicy, sweet, and bursting with umami goodness. The dish is elevated with a sweet and tart array of fresh citrus and a sprinkle of fresh mint, resulting in a texture-packed and flavor-rich side dish.
Jump to:
- What ingredients do you need to make Roasted Brussels Sprouts with Fish Sauce and Citrus?
- The Magic of Fish Sauce: Elevate Your Cooking with this Umami-Packed Ingredient
- What kind of citrus should I pair with roasted Brussels sprouts?
- How to prep Brussels sprouts for roasting
- Tips for making the crispiest Brussels sprouts
- How spicy is this Brussels sprout recipe?
- Serving Suggestions for Roasted Brussels Sprouts
- What tools do I need to make this recipe?
- Looking for more dinner inspiration?
- Roasted Brussels Sprouts with Fish Sauce and Citrus
What ingredients do you need to make Roasted Brussels Sprouts with Fish Sauce and Citrus?
- Brussels sprouts
- Fish sauce
- Thai chili pepper
- Mixed citrus - oranges and grapefruit (more info below)
- Lime
- Mint
- Garlic (or garlic-infused olive oil - see notes)
- Olive oil
- Rice vinegar
- Honey
- Kosher salt
The Magic of Fish Sauce: Elevate Your Cooking with this Umami-Packed Ingredient
If you haven't tried fish sauce yet, I highly recommend adding it to your pantry. This versatile ingredient elevates the flavor of scrambled eggs, sauces, soups, and vegetables with its salty, briny, and umami taste. In this recipe, it adds the perfect touch of flavor to complement the spicy and citrusy vinaigrette.
My favorite fish sauce is this one by the brand Red Boat.
What kind of citrus should I pair with roasted Brussels sprouts?
When it comes to pairing citrus with roasted Brussels sprouts, there are a few options that work particularly well. Oranges are a classic choice, adding a bright, sweet note to the dish. Blood oranges, with their striking deep red flesh, can add a more complex flavor profile that is both sweet and slightly tart. Grapefruit is another option that pairs well with the earthy flavors of roasted Brussels sprouts, offering a tangy, slightly bitter taste that complements the other flavors in the dish.
During the winter months, when winter citrus is most plentiful, my favorite choices are blood oranges, Cara Cara oranges, and pink grapefruit. However, this dish is beautiful with so many other types of citrus, so use what's most readily available to you. If you have an abundance of fall citrus such as clementines, Satsumas, or tangerines, don't hesitate to add them to this dish for a delicious twist!
How to prep Brussels sprouts for roasting
- Rinse your Brussels sprouts, ensuring that any residual dirt has been removed, then drain.
- Give the Brussels sprouts a pat dry with a clean kitchen towel. You don't need to get every single drop of water off, but the sprouts will roast better when they aren't water-logged.
- Peel back any outer leaves that are yellow or blemished.
- Using a paring knife or chef's knife, trim off the bottom stem of the sprouts, then slice each sprout in half lengthwise. If your sprouts are especially large, you can slice them again into fourths. Some of the leaves will fall off the Brussels sprouts - but don't discard them. They will become extra crispy little bites of texture when roasted and are my favorite pieces.
- In a large mixing bowl, toss the Brussels sprouts with a small amount of oil and salt until evenly distributed, then transfer them to your parchment-lined baking sheet. Make sure that your baking sheet is large enough to accommodate the Brussels sprouts without too much crowding as this will help them to brown and crisp better.
Tips for making the crispiest Brussels sprouts
- Pat dry the Brussels sprouts after you wash them. Water-logged Brussels sprouts are more likely to steam cook, resulting in soft sprouts so do a quick pat dry with a clean kitchen towel before roasting and avoid over-oiling them.
- Choose a baking sheet that is large enough to accommodate all the Brussels sprouts without crowding them, which can cause uneven crisping. Use two baking sheets if needed.
- Roast Brussels sprouts at 425 degrees F (218 C) to achieve a crispy exterior without sacrificing their overall texture. Broiling can result in burning, so I do not recommend this method.
- Let the Brussels sprouts to cook undisturbed. Flipping or moving the sprouts while cooking is unnecessary.
How spicy is this Brussels sprout recipe?
These Roasted Brussels Sprouts pack a medium amount of heat owing to the Thai chili pepper included in the fish sauce vinaigrette. To give you some perspective on how hot Thai chilis are, here are some examples of other chili peppers on the Scoville scale and their Scoville heat units (SHU):
- Carolina Reaper 800,000-3,200,000 SHU
- Habanero 100,000-350,000 SHU
- Thai chili 50,000-100,000 SHU
- Serrano 10,000-23,000 SHU
- Jalapeno 3,500-8,000 SHU
- Poblano 1000-1,500 SHU
- Bell 0-100 SHU
As you can see, Thai chilis are not the hottest option you could use in this recipe but they are, for example, significantly higher on the Scoville Scale than both Serrano and Jalapeno peppers.
I've found that the right heat level for my personal preference is to use one thinly chopped Thai chili pepper in the fish sauce vinaigrette. When left to marinate in the oils and vinegar contained in the vinaigrette, it offers a nice amount of heat without overpowering the flavor.
How to increase the heat of the fish sauce vinaigrette
If you prefer a spicier dish overall, you can use an extra Thai chili in the vinaigrette.
How to decrease the heat of the fish sauce vinaigrette
If you prefer a milder heat level, you can halve the amount of Thai chili pepper you use or swap it out for a pepper that is generally considered milder according to the Scoville Scale, such as Serrano pepper or Jalapeno pepper -- but note that this may alter the flavor of the dish overall.
Serving Suggestions for Roasted Brussels Sprouts
Roasted Brussels Sprouts with Fish Sauce and Citrus pairs well with a variety of main courses, making it a versatile dish whether you're serving it as a side or main dish. The bold and impactful flavors of the dish can be balanced by keeping the main course simple. Some delicious options perfect for fall and winter gatherings or weeknight dinners include crispy tofu, shrimp, salmon, or beef.
What tools do I need to make this recipe?
- A cutting board
- A paring knife or chef's knife
- A kitchen scale
- Measuring spoons
- A large mixing bowl
- A small mixing bowl
- A baking sheet lined with parchment paper
Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more dinner inspiration?
Love these Roasted Brussels Sprouts with Fish Sauce and Citrus? Here are some more of my favorite side dish recipes perfect for easy weeknight dinners and special occasion gatherings:
- Roasted Brussels Sprouts with Honey Sriracha Sauce
- Brussels Sprouts au Gratin
- Shaved Brussels Sprouts Salad with Blue Cheese, Cranberries, and Pecans
- Roasted Root Vegetables with Cider Vinaigrette
- Charred Broccolini with Lemon, Pine Nuts, and Parmesan
- Roasted Acorn Squash with Calabrian Chili and Lemon
- Mediterranean Roasted Rainbow Vegetables
Roasted Brussels Sprouts with Fish Sauce and Citrus
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Sides
- Method: Oven
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
Roasted Brussels Sprouts with Fish Sauce and Citrus include leafy green Brussels sprouts, roasted until golden-brown, then tossed in a Vietnamese fish sauce vinaigrette that is spicy, sweet, and bursting with umami goodness. The dish is elevated with a sweet and tart array of fresh citrus and a sprinkle of fresh mint, resulting in a texture-packed and flavor-rich side dish.
Ingredients
For the Fish Sauce Vinaigrette:
- 2 oz (¼ cup) fish sauce
- 2 tbsp honey, melted if solidified (may sub for 1 tbsp sugar)
- 1 tbsp rice vinegar
- Juice of 1 lime
- 1 tbsp mint, chopped
- 1 clove garlic, minced*
- 1 Thai chili pepper, finely chopped
For the Roasted Brussels Sprouts:
- 2 lb Brussels sprouts
- 2 tbsp olive oil
- ¾ tsp kosher salt
To dress and finish:
- 4-5 pieces of citrus, peeled supreme or sliced (I prefer 1 large grapefruit + 2-3 oranges)**
- Mint leaves to top, optional
Instructions
For the Fish Sauce Vinaigrette:
- In a small mixing bowl combine all of the ingredients for the vinaigrette, tossing quickly with a fork to blend. Reserve to the side to rest while the Brussels sprouts roast.
For the Roasted Brussels Sprouts:
- Preheat the oven to 425 degrees F (218 C). Line a large baking sheet with parchment paper and reserve to the side.
- Rinse the Brussels sprouts, ensuring that any residual dirt has been removed, then drain and give them a pat dry with a clean kitchen towel. You don’t need to get every single drop of water off, but the sprouts will roast better when they aren’t water-logged.
- Peel back any outer leaves that are yellow or blemished. Then using a paring knife or chef's knife, trim off the bottom stem of the sprouts, then slice each sprout in half lengthwise. If your sprouts are especially large, you can slice them again into fourths. Some of the leaves will fall off the Brussels sprouts – but don’t discard them. They will become extra crispy little bites of texture when roasted and are my favorite pieces.
- In a large mixing bowl, toss the Brussels sprouts with the olive oil and salt until evenly distributed, then transfer to your parchment-lined baking sheet. Make sure that your baking sheet is large enough to accommodate the Brussels sprouts without too much crowding as this will help them to brown and crisp better.
- Transfer the baking sheet to the middle rack of the oven. Roast for 20-25 minutes or until the Brussels sprouts have become tender and deeply golden around the edges. Any loose leaves should be dark and crisp at this point.
To dress and finish:
- Pour the vinaigrette over the top of the sheet of roasted Brussels sprouts and quickly toss to combine.
- Transfer the Brussels sprouts to a serving dish, then top with citrus and optional mint leaves. Serve immediately for the best texture and flavor.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
2/28/23 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
*If you are garlic-intolerant but can consume garlic-infused olive oil, you can omit the garlic clove from the vinaigrette in favorite of using garlic-infused olive oil when roasting the Brussels sprouts.
**I prefer a combination of blood oranges, Cara Cara oranges, and pink grapefruit but use whatever is most easily accessible to you.
Nutrition
- Serving Size: ! serving
- Calories: 156
- Sugar: 15 g
- Sodium: 1173 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 7 g
Aline says
I'll forever remember this dish - first because it was soooooo delicious!! And second because right after I made it, I dropped the container of fish sauce on the floor and it broke!!! What a terrible mess that was, but worth every bit of it!! So good!
Amanda says
I love the fish sauce and citrus together on these Brussel sprouts! The way the sweet citrus and umami flavors from the fish sauce contrast is so lovely.
Kay says
I love Brussel sprouts anyway but the added chillies and citrus fruit makes them even better!
Analida Braeger says
We love roasted brussels sprouts at our house too! Thanks for all the great tips!
GUNJAN C Dudani says
I recently developed a taste for Brussel Sprouts so I ma constantly looking ways to include this veggie in my diet. Thank you for sharing this recipe.