Roasted Brussels Sprouts With Spicy Lemongrass Sauce



1. Preheat oven to 425 degrees, and line a baking sheet with foil.
2. Lightly coat each Brussels sprout half with olive oil and place cut-side down on the lined baking pan. Depending on your oven, the roasting process will take between 25 - 30 minutes.
3. While Brussels sprouts are roasting, prep other vegetables. Mince garlic, lemongrass, and shallots.
4. Toward the end of roasting, heat up a wok. Once the wok is heated, add in oil and garlic, and cook over medium-low heat. Stir and gently cook the garlic until fragrant and lightly browned. Add in lemongrass, shallots, red chili flakes, fish sauce (or soy sauce) and sugar. Stir and gently cook the sauce for about one minute. Turn heat off.
5. Once the Brussels sprouts are tender and start to brown, remove from the oven and toss them into the wok. Coat the sprouts with the sauce with a quick stir, squeeze in lime juice, then remove from the wok and serve immediately.

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Nutrition Facts
3 Servings Per Recipe
Serving Size 1 Serving
Amount Per Serving
Calories 262
% Daily Value *
Total Fat 25g 32%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 18g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 486mg 21%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 5g
Includes 0g Added Sugars 0%
Protein 2g 4%

Potassium 296mg 6%
Vitamin A 9%
Vitamin C 90%
Calcium 4%
Iron 9%
Vitamin E 26%
Vitamin K 148%
Thiamin 6%
Riboflavin B2 4%
Niacin 3%
Vitamin B6 12%
Panthotenic Acid 2%
Magnesium 7%
Zinc 2%
Selenium 3%
Copper 2%
Manganese 18%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.