Thanksgiving is quickly approaching and although this year will be much different and much smaller, the food will still be DELICIOUS! I love turkey, but like most, I’m here for the sides! I won’t be skimping on any sides this year and I am a big fan of leftovers! So, let’s talk Brussels sprouts. I’ve made them so many times, but my lemongrass & garlic brussels sprouts are one of my favorite ways to enjoy them!
These Brussels sprouts are salty-sweet bursting with fresh and savory flavors. They inspired by Vietnamese style chicken, which is an absolute favorite of mine. Especially in a bahn mi sandwich. Delicious flavors! These brussels sprouts couldn’t be easier to make!
Brussels sprouts grew on me over the years and I think a lot of you will agree with me. They were so under appreciated when I was younger. Now, they are a favorite and I always make them, especially on thanksgiving.
This lemongrass and garlic sauce is so addicting and takes these Brussels sprouts to a whole other level! You guys have to try these!
How to make lemongrass & garlic brussels sprouts
- Preheat your oven to 400 .
- Cut your Brussels sprouts in half and toss them in oil.
- Sprinkle with salt and black pepper.
- place them on a sheet pan lined with parchment paper. Roast for 25 minutes.
- Drizzle your lemongrass and garlic sauce over your Brussels sprouts and toss to combine.
- Roast them for another 10 minutes. Plate them up and top with sesame seeds and cilantro (optional).
These are so crispy and flavorful, roasting them in the oven first until they are crisp and then again after they are sauced, makes them so irresistible and crispy. You can also use freshly grated lemongrass if you can’t find any paste. the paste is refrigerated and usually in the produce section, next to all the herbs.
Lemongrass and Garlic Brussels Sprouts
- 24 oz brussels sprouts
- 1 tbs oil
- ¼ tsp salt
- ½ tsp black pepper
- 1½ tbs soy sauce low sodium
- 1 tbs lemongrass paste or freshly grated lemongrass
- 1 tbs sesame oil
- 1 tbs lime juice
- 1 tbs rice vinegar
- 2 tsp honey
- 2 tsp brown sugar
- 1 tsp grated ginger or ginger powder
- 1 tbs grated garlic
- 1 tsp crushed red pepper
- Preheat the oven to 400°
- Cut your brussels sprouts in half and toss them in oil and sprinkle with salt and pepper. Place them on a sheet pan lined with parchment paper. Roast them for 25 minutes.
- While the brussels are roasting, prepare your sauce. Mix the rest of the ingredients in a small bowl. Take the brussels sprouts out of the oven at 25 minutes and pour the sauce over. Toss them to combine and make sure they are all coated. Pop them back into the oven for another 10 minutes. Top with sesame seeds and cilantro (optional). Enjoy!