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wooden serving utensils resting near a white plate covered in Roasted Brussels Sprouts with Fish Sauce and Citrus

Roasted Brussels Sprouts with Fish Sauce and Citrus

  • Author: Whip & Wander
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: Vietnamese


Roasted Brussels Sprouts with Fish Sauce and Citrus is a healthy side dish that is spicy, sweet, and savory. This Vietnamese recipe is gluten-free and Paleo friendly.



For the Fish Sauce Vinaigrette

  • 1/4 cup fish sauce
  • 2 tbsp honey, melted if solidified (may sub coconut sugar)
  • 2 tbsp water
  • 1 tbsp rice wine vinegar
  • 1 tbsp mint, chopped
  • juice of 1 lime
  • 2 tsp garlic-infused olive oil (may sub 1 garlic clove, minced + 2 tsp olive oil)
  • 1 Thai chili pepper, finely chopped (may sub for Serrano or Jalapeno for less heat)

For the Roasted Brussels Sprouts

To dress and finish

  • 2 1/23 cups winter citrus, peeled fully and sliced into supremes and/or slices (I prefer a combination of blood oranges, Cara Cara oranges, and pink grapefruit but use whatever is most easily accessible to you – See more in the ‘What Kind of Cirus Should I Use? section in bold above)
  • Mint leaves to top, optional


For the Fish Sauce Vinaigrette

  1. I like to prepare the fish sauce vinagrette first before roasting the Brussels sprouts so that the flavors have ample time to marinated together. In a small mixing bowl combine all of the ingredients for the vinigrette, tossing quickly with a fork to blend. Reserve to the side.

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, 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 avocado oil and sea 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. Transer the baking sheet to the oven and allow to 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. I like to use a combination of citrus depending on what’s available at the moment. For more info see the bolded section of this post titled ‘What Kind of Citrus Should I Use?”


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.


  • Serving Size: 1 portion (1/6 of recipe)
  • Calories: 163
  • Sugar: 12 g
  • Sodium: 1336 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 23 g
  • Fiber: 6 g
  • Protein: 8 g

Keywords: Brussels Sprouts with Fish Sauce and Citrus