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Sweet and Spicy Sprouts

Brussels sprouts get a Southeast Asian treatment from salty fish sauce, sweet chili sauce, and tangy lime juice. Crumbling crispy onions over the top is the ultimate finishing touch.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
150 calories per serving


> 2 (12 oz) pkgs halved Brussels sprouts
> 2 tbsp olive oil
> 1/2 cup Thai-style sweet chili sauce
> 1 tsp fish sauce
> 1 tbsp lime juice
> 1/4 cup chopped mint
> 1/4 cup crispy fried onions


Preheat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts and oil. Arrange each sprout cut-side down in a single layer. Roast 20–25 min., until sprouts are caramelized and tender.
Meanwhile, in a large bowl, whisk together the chili sauce, fish sauce, and lime juice.
Add sprouts to bowl with sauce, along with the mint. Toss until well coated. To serve, crumble the onions on top.


Find fish sauce in the International Foods aisle. Use a dash of leftover sauce in marinades, stir-fries, and curries to amp up savoriness.

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