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Lemongrass and Garlic Brussels Sprouts

Oven roasted lemongrass and garlic brussels sprouts are the perfect side for your thanksgiving dinner, They're salty sweet and so addicting!
Course Sides, Thanksgiving
Keyword Brussels Sprouts, Garlic, Lemongrass, Soy
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Author Leona G.


  • 24 oz brussels sprouts
  • 1 tbs oil
  • ¼ tsp salt
  • ½ tsp black pepper
  • 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!