Brussels Sprouts are one of the most Googled vegetables. I know it’s surprising because there are many people who passionately dislike them, but I am here to challenge those taste buds because I think it depends on how you prepare them. When I met my husband, he was one of those people who never had a brussels sprout dish he liked; however, after I prepared them for him, there was a change of heart.
Roasting brussels sprouts is the key to flavor because they become smoky, slightly earthy with less bitterness. The little green spheres actually sweeten up in the oven and caramelize nicely. Many times I stop right there and serve them from a sheet pan, but today we are taking these sprouts to another level by adding a chili lime sauce. This sauce couldn’t be simpler to put together, and it adds so much flavor with a tiny bit of heat and a citrusy flair. I’m hoping this recipe will be one of your new favorite ways to prepare this cruciferous vegetable.
4 cups fresh Brussels Sprouts
2 teaspoons sesame seeds
salt & pepper
Chili Lime Sauce
1/4 cup low sodium soy sauce
1/4 cup chicken broth
1 tablespoon fish sauce, found online or Asian markets
2 teaspoons Oelek Sambal or chili paste
1 teaspoon fresh grated ginger
1 clove garlic, minced
zest and juice of 1 lime
1. Preheat oven to 425 degrees. Wash and slice Brussels Sprouts in half. In a large oven-safe skillet, add 2 tablespoons of oil and place over medium heat. Add brussels sprouts with a pinch of salt and pepper. Cook for 3 minutes, or just until they begin to brown on the bottom.
2. Place skillet in oven and let brussels sprouts roast for 20-25 minutes, or until fork tender. In a measuring cup, add all Chili Lime Sauce ingredients and stir to combine. When brussels sprouts are fork tender, remove from oven. Pour sauce over sprouts and place skillet over medium heat on the stove top. Toss sprouts in sauce and cook for 2 minutes.
3. Remove the sprouts from heat and sprinkle with sesame seeds. Serve immediately, Enjoy!