Roasted Brussels Sprouts with Sriracha Mint
Servings: 6 Servings
Calories: 155kcal
Ingredients
- 2 pounds Brussels sprouts loose leaves removed and cut in half lengthwise
- 4 tablespoons grape seed oil or other cooking oil
For the Sriracha dressing:
- 4 tablespoons water
- 2 tablespoons fish sauce
- 2 tablespoons Sriracha sauce
- ½ tablespoon crushed garlic
- 2 teaspoons fresh lime juice
- 1 teaspoon packed golden brown sugar
- 1 teaspoon rice vinegar
- ¼ cup finely cut mint leaves
Instructions
- Preheat oven to 375°F.
- Spread Brussels sprouts out on a sheet pan.
- Toss with grape seed oil and then lay the Brussels sprouts cut side down.
- Roast in oven for 15 minutes.
- Flip the sprouts to cut side up then roast for about 10 more minutes or until lightly browned.
- While Brussels sprouts are roasting, make dressing: combine dressing ingredients in a bowl and mix to completely combine. Set aside.
- After Brussels sprouts have finished roasting, toss with dressing and serve.
Notes
Editor’s Note: Make sure to use gluten-free fish sauce and Sriracha sauce in this recipe to ensure it’s safe for your needs.
Nutrition
Calories: 155kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Sodium: 624mg | Potassium: 622mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1220IU | Vitamin C: 133.1mg | Calcium: 71mg | Iron: 2.3mg