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    Whip & Wander » Recipes » sides

    Published: Feb 28, 2023 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
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    a gold serving spoon scooping up pieces of orange and brussels sporuts

    Roasted Brussels Sprouts with Fish Sauce and Citrus

    ★★★★★ 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
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    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

    Keywords: Brussels sprouts, fish sauce, citrus, mint, Thai chili pepper

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

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    Reader Interactions

    Comments

    1. Andrea Howe says

      April 15, 2020 at 1:00 pm

      I've never thought to pair brussel sprouts with citrus before! What a great idea. And what a great tip to pat them dry so they don't steam. Will be trying that next time for sure!

      ★★★★★

      Reply
    2. Veena Azmanov says

      April 15, 2020 at 10:53 am

      Love the flavor of this yummy fish sauce making these simple roasted Brussels sprouts delicious and yum.

      ★★★★★

      Reply
    3. Bernice Hill says

      April 14, 2020 at 2:38 pm

      oh wow, what a stunning way to eat Brussels Sprouts! I always roast mine...usually with spicy gochujang but I will try this version next.

      Reply
    4. Jenny S Graves says

      April 14, 2020 at 1:04 pm

      We love brussels sprouts and I am always looking for new ideas on how to make them. Your recipe looks stunning, so colorful and I love the ingredients. Will be trying it this week.

      Reply
    5. Jacqui DeBono says

      April 14, 2020 at 12:00 pm

      I don't know how anyone could dislike brussel sprouts done this way! I love the gorgeous colours too. This is the way forward for brussels!

      ★★★★★

      Reply
    6. Aleta says

      April 14, 2020 at 10:46 am

      Oh my goodness, WHAT a side dish! I don’t believe anyone could say they don’t like Brussels sprouts after trying this, those flavours are incredible!

      ★★★★★

      Reply
    7. Nicole says

      February 23, 2020 at 10:17 pm

      Yas girl, fish sauce is pure magic. So glad I’m not the only one to put it in scrambled eggs! It’s legit the best. Loving the flavour combo you’ve got going here with citrus and fish sauce. I can picture how bright and flavourful they are!

      Reply
    8. Sophie says

      February 23, 2020 at 6:07 pm

      This veggie loaded dish looks so so delicious. Thanks for the recipe. Adding it to my meal plan.

      ★★★★★

      Reply
    9. Elaine says

      February 23, 2020 at 4:57 pm

      This is the perfect way to enjoy brussels sprouts in winter. I am planning to get all the ingredients some time next week, so may need to keep this recipe handy. Yum!

      ★★★★★

      Reply
    10. Daniela says

      February 23, 2020 at 12:54 pm

      Fish sauce is the secret ingredient to my Brussels sprouts too! I've squeezed citrus on them but never had pieces like this... will have to give it a go! Love how the blood oranges look in the dish :).

      Reply
    11. Veronika says

      February 22, 2020 at 6:38 pm

      Love these bright and vibrant colors! It will be a great salad for a party or for any celebration! saving!

      ★★★★★

      Reply
    12. Paula Montenegro says

      February 22, 2020 at 4:50 pm

      Well, doesn't this recipe come in handy! A few hours ago I was talking to a friend about using a large bottle of fish sauce. Thanks for this idea, so flavorful and easy!

      ★★★★★

      Reply
    13. Leslie says

      February 22, 2020 at 4:25 pm

      This recipe is just stunning! I love your photography on this as well! Lots to love with this recipe!

      Reply
    14. Kushigalu says

      February 21, 2020 at 6:43 am

      How colorful and delicious this is. I love the flavors here. So YUM!

      ★★★★★

      Reply
    15. Anna says

      February 21, 2020 at 1:47 am

      The combination o flavours and ingredients in this salad sounds and looks utterly delicious! Citrus in salads is such a lovely addition, perfect for extra texture and not to mention that it looks beautiful!

      ★★★★★

      Reply
    16. Sharon says

      February 17, 2020 at 7:14 pm

      Brussels sprouts are one of my favorite vegetables to make for dinner so this is a recipe that I can get on board with. The Fish Sauce Vinaigrette is a great addition.

      ★★★★★

      Reply
    17. Donny says

      February 12, 2020 at 1:27 pm

      This is so unique but as soon as I read the title I knew I'd love this. And those colors!

      ★★★★★

      Reply
    18. ChihYu says

      February 12, 2020 at 12:16 pm

      The flavors are outstanding!

      ★★★★★

      Reply
    19. Jean Choi says

      February 10, 2020 at 7:19 pm

      This is so gorgeous and the flavors are so unique! Love the fish sauce.

      ★★★★★

      Reply
    20. Erin says

      February 10, 2020 at 6:25 pm

      Woah, what a bang-up flavor combo! And those orange colors are stunning.

      Reply
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