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Kick Ass Asian Sprouts

Updated: Jun 24, 2020

These Brussels sprouts are insanely flavourful! I'm talking completely addictive, so damn good you can't resist them, flavourful. Honestly, they're even good cold! A perfect combination of spicy, salty and sweet, all at once. TRUST!

What you need to make them:

Roasted Brussels Sprouts

  • 2 pounds brussels sprouts (smaller ones are better)

  • 2 tbsp. Avocado oil

  • 1 tbsp. Sesame oil

  • ¼ cup crushed peanuts

  • ½ cup organic bean sprouts (optional but recommended! Note: I didn't have any when I photographed this recipe)

  • 2 tbsp. very thinly sliced cilantro stems, plus 1/2 cup leaves

  • 3 tbsp. chopped mint

Fish Sauce Vinaigrette

  • 1/2 cup fish sauce

  • 1/4 cup water

  • 2 tablespoons rice wine vinegar

  • Juice from 1 lime (more if you like it limey)

  • 1/4 cup maple syrup or honey

  • 2 garlic clove, minced

  • 2 thai red chiles, thinly sliced, seeds intact

What you need to do to make them:
  1. Preheat oven to 400 F. Cut Brussels sprouts into halves and remove outer leaves. Toss in AVO, arrange on a baking sheet and roast until sprouts begin to brown (15-20 mins).

  2. While Brussels sprouts are cooking, crush your peanuts using a mortar and pestle. Wash your bean sprouts and chop cilantro, mint and thai chilli.

  3. Add 1 tbsp. sesame oil to a pan and saute bean sprouts on medium heat until soft but still a touch crispy.

  4. Prepare your fish sauce vinaigrette and pour over cooked Brussels sprouts. Garnish with fresh mint, cilantro, sauteed bean sprouts and crushed peanuts. Enjoy!

- Lisa xx

PS. If you make this recipe, please take a photo and tag me!

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