Roasted Brussels Sprouts with Spicy Lemongrass Sauce
A quick and easy side dish recipe. The spicy lemongrass sauce adds a delightful touch of flavor to the roasted brussels sprouts.
Ingredients
- 1 lb Brussels sprouts – outer leaves and tough ends removed then sprouts sliced in half
- Olive oil for coating
For the sauce:
- 5 tbsp grape seed oil or your choice of vegetable oil
- 4 garlic cloves – minced
- 1 shallot – minced
- 1 stalk of lemongrass – white part only chopped finely
- 1 tsp of red chili flakes
- 1 tbsp fish sauce we carry Red Boat Fish Sauce in our walk-in store
- 2 tsp of brown sugar
- Squeeze of fresh lime juice
Instructions
- Preheat oven to 425 degrees, and line a baking sheet with foil.
- 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.
- 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.
- 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.
Nutrition
Serving: 150gCalories: 449kcalCarbohydrates: 30gProtein: 9gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 25gMonounsaturated Fat: 6gSodium: 783mgPotassium: 1017mgFiber: 9gSugar: 10gVitamin A: 2009IUVitamin C: 196mgCalcium: 123mgIron: 4mg
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