• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • Harry Potter
    • Recipe Index
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Whip & Wander » Recipes » Sides

    Published: Feb 28, 2023 · Modified: Feb 11, 2025 by Jenni · This post may contain affiliate links.

    Roasted Brussels Sprouts with Fish Sauce and Citrus

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a large white platter with oranges, grapefruits, and roasted brussels sprouts
    a gold serving utensil scooping up roasted brussels sprouts and citrus
    a lime half resting on a plate of citrus pieces and roasted brussels sprouts
    roasted brussels sporuts coated in fish sauce and tossed with grapefruit and orange pieces
    grapefruit, orange, and lime tossed with brussels sprouts on a large white platter
    a platter of roasted brussels sprouts with segments of orange and grapefruit

    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.

    Roasted Brussels Sprouts with Fish Sauce and Citrus on a white platter with gold serving utensils
    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
    the ingredients for Roasted Brussels Sprouts with Fish Sauce and Citrus on a wooden surface and labeled

    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.

    various types of citrus peels in a pile

    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!

    a quadrant of brussels sprouts showing them raw and prepped and after roasting
    a baking sheet with roasted brussels sprouts, fish sauce, and a spatula

    How to prep Brussels sprouts for roasting

    1. Rinse your Brussels sprouts, ensuring that any residual dirt has been removed, then drain.
    2. 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.
    3. Peel back any outer leaves that are yellow or blemished.
    4. 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.
    5. 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.
    a platter of Roasted Brussels Sprouts with Fish Sauce and Citrus with gold utensils sitting in the dish
    a gold spoon scooping up roasted Brussels sprouts and citrus

    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.

    closeup of citrus and roasted Brussels sprouts
    roasted Brussels sprouts, grapefruit, lime, and orange on a platter

    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.

    a gold serving spoon scooping up pieces of orange and brussels sporuts
    a gold spoon resting in a dish of Roasted Brussels Sprouts with Fish Sauce and Citrus

    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
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a gold serving spoon scooping up pieces of orange and brussels sporuts

    Roasted Brussels Sprouts with Fish Sauce and Citrus

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews
    • Author: Whip & Wander
    • 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
    Print Recipe
    Pin Recipe

    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

    Scale

    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:

    1.  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:

    1. Preheat the oven to 425 degrees F (218 C). Line a large baking sheet with parchment paper and reserve to the side.
    2. 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.
    3. 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.
    4. 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.
    5. 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:

    1. Pour the vinaigrette over the top of the sheet of roasted Brussels sprouts and quickly toss to combine.
    2. 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

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    « Buttermilk Bran Muffins
    Twice-Baked Colcannon Potatoes »

    Reader Interactions

    Comments

    1. Aline says

      April 19, 2020 at 7:18 pm

      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!

      Reply
    2. Amanda says

      April 19, 2020 at 5:10 pm

      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.

      Reply
    3. Kay says

      April 18, 2020 at 3:26 am

      I love Brussel sprouts anyway but the added chillies and citrus fruit makes them even better!

      Reply
    4. Analida Braeger says

      April 17, 2020 at 5:37 pm

      We love roasted brussels sprouts at our house too! Thanks for all the great tips!

      Reply
    5. GUNJAN C Dudani says

      April 16, 2020 at 7:41 am

      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.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    What to Make Right Now

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a gold spoon scooping up roasted salmon topped with fresh herbs and feta
      Roasted Salmon with Feta and Herbs
    • A big white bowl filled Curried Chicken Salad on an orange cloth with salad servers
      Curried Chicken Salad
    • a white bowl with Spicy Kimchi Ahi Poke and a gold fork inside
      Spicy Kimchi Ahi Poke

    It's Big Salad Season

    • BBQ Chicken Salad in a large white bowl with a jar of buttermilk jalapeno ranch dressing on the side
      BBQ Chicken Salad with Buttermilk Jalapeno Ranch
    • A Burger Salad with Meatballs, a bowl of Special Sauce, and a plate of blue cheese
      Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
    • A large white bowl filled with bbq pulled pork salad resting on a green cloth with peaches next to the bowl
      BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Summer Salads to Serve on the Side

    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan on a white plate resting on a green cloth
      Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan
    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

    The Best Sandwiches Ever

    • a Prosciutto and Cheese Sandwich with Chili Fig Jam resting n a white plate on an orange cloth
      Prosciutto and Cheese Sandwich with Chili Fig Jam
    • an open baguette with onion, arugula, eggs, tapenade, tuna salad, tomatoes
      French Tuna Sandwich (Pan Bagnat)
    • an Italian Deli Sandwich on a white plate on a green cloth
      Italian Deli Sandwich
    • a closeup of a baguette with romesco sauce, arugula, and roast beef peeking out
      Roast Beef Sandwich with Romesco and Arugula

    Popular Recipes

    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough
    • a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter
      Brown Butter Buttermilk Skillet Cornbread
    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade

    Make it a Pizza Night with These Delicious Recipes

    • a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray
      Peach, Corn, and Jalapeno Pizza with Honey
    • A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand
      Zucchini Pizza Crust
    • a hand pulling a slice of White Clam Pizza off of a baking sheet
      White Clam Pizza
    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth
      Sourdough Discard Buttermilk Pancakes

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    What to Make Right Now

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a gold spoon scooping up roasted salmon topped with fresh herbs and feta
      Roasted Salmon with Feta and Herbs
    • A big white bowl filled Curried Chicken Salad on an orange cloth with salad servers
      Curried Chicken Salad
    • a white bowl with Spicy Kimchi Ahi Poke and a gold fork inside
      Spicy Kimchi Ahi Poke

    It's Big Salad Season

    • BBQ Chicken Salad in a large white bowl with a jar of buttermilk jalapeno ranch dressing on the side
      BBQ Chicken Salad with Buttermilk Jalapeno Ranch
    • A Burger Salad with Meatballs, a bowl of Special Sauce, and a plate of blue cheese
      Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
    • A large white bowl filled with bbq pulled pork salad resting on a green cloth with peaches next to the bowl
      BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Summer Salads to Serve on the Side

    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan on a white plate resting on a green cloth
      Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan
    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

    The Best Sandwiches Ever

    • a Prosciutto and Cheese Sandwich with Chili Fig Jam resting n a white plate on an orange cloth
      Prosciutto and Cheese Sandwich with Chili Fig Jam
    • an open baguette with onion, arugula, eggs, tapenade, tuna salad, tomatoes
      French Tuna Sandwich (Pan Bagnat)
    • an Italian Deli Sandwich on a white plate on a green cloth
      Italian Deli Sandwich
    • a closeup of a baguette with romesco sauce, arugula, and roast beef peeking out
      Roast Beef Sandwich with Romesco and Arugula

    Popular Recipes

    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough
    • a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter
      Brown Butter Buttermilk Skillet Cornbread
    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade

    Make it a Pizza Night with These Delicious Recipes

    • a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray
      Peach, Corn, and Jalapeno Pizza with Honey
    • A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand
      Zucchini Pizza Crust
    • a hand pulling a slice of White Clam Pizza off of a baking sheet
      White Clam Pizza
    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth
      Sourdough Discard Buttermilk Pancakes

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2024 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    476 shares
    • 82
    476 shares
    • 82