Roasted Brussels Sprouts Tossed with Cilantro, Mint, and Red Chilis

Recently I have discovered the art of roasting vegetables and how it gives it a subtle smoky, charred flavor to it. It’s SOOOO EASY!!! You just toss the veggies, ANY kind of veggies, with olive oil and some pepper, stick it into a 375-425 deg oven, and let it roast until it’s brown! It is easy for a quick meal and you can store roasted veggies for a few days in the fridge too! Toss the veggies with some garnishes or sauce and you have a fancy side dish! It’s awesome. And I think you should try it out, and maybe make a beautiful roasted veggie side dish for Thanksgiving!


2 cups chopped brussels sprouts
2-3 garlic cloves
1 tbsp olive oil
black pepper
2 thai red chilis
1-2 limes, juiced (about 4 tbsp)
1 tbsp fish sauce
1 tbsp water
1 tbsp honey or sugar (I used honey)
1 tbsp apple cider vinegar (or rice vinegar)
2-3 mint leaves, minced
handful of cilantro, minced

1. Cut the brussels sprouts in half or quarters. Cut the garlic. Pour 1 tbsp olive oil over it. Sprinkle black pepper.

2. Using your hands for even coating, toss the brussels sprouts with the olive oil. Place on pan.

3. In a 425 deg. oven, roast for 20-30 min, until tad bit brown and charred.

4. In a small bowl, mix together the lime juice, fish sauce, red chilis, water, honey/sugar, vinegar, mint and cilantro.

5. When the brussels sprouts are done, toss the sauce into the sprouts and serve!


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