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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 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


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.



For the Fish Sauce Vinaigrette:

  • 2 oz (1/4 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
  • 3/4 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


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.


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.


  • 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