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Roasted Brussels Sprouts with Sweet Fish Sauce Dressing

Sweet and sticky roasted Brussels sprouts with perfectly crispy, lacy edges are just as good as any version you’ll find at your favorite hot spot.

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crispy Brussels sprouts with sweet fish sauce, mint and cilantro on a baking sheet

Brussels Sprout Lovers—This Recipe is For You!

Raise your hand if you are the person that ALWAYS orders the roasted Brussels sprouts when you see them on a menu. In the name of research we’ve been known to order every Brussels sprout (and cauliflower) side dish out there. What can we say? We’re brassica people. And we’re here to tell you all the secrets we’ve gleaned from consuming and trying our hand at home versions of these tasty little edible buds.

hands slicing brussels sprouts on a cutting board with a knife

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A Splash of Fish Sauce Does This Brussels Sprout Recipe Right.

In the name of trying to mimic one of our favorite restaurant dishes, we’re adding fish sauce to our Brussels sprout sauce because fish sauce—a classic condiment in Southeast Asia—has a deep saltiness and just a hint of funk that makes everything it touches taste just a little bit better. Knowing that we wanted to use fish sauce to flavor the Brussels sprouts, we went on to create a sauce that would have complexity and balance. Here’s what’s in it:

  • Brown sugar
  • Sriracha
  • Red pepper flakes
  • Sesame oil
  • Rice vinegar
Crispy Brussels Sprouts With sweet Fish Sauce, and mint on a baking sheet

Our Favorite Oven-Roasted Brussels Sprouts

Knowing the best way to cook Brussels sprouts is a skill every homemaker and/or home cook should have. We have grilled Brussels sprouts, sauteed them, steamed them, candied them, and even grated them raw, but roasted Brussels sprouts is always a favorite for us. When steamed, sprouts fail to release their full flavor potential. When pan-fried, the sprouts can easily get burnt before cooking all the way through. When grilled they are delicious, but don’t hold the flavor of a good glaze or sauce well. So...to summarize: roasting Brussels sprouts is where it’s at.

Crispy Brussels Sprouts With sweet Fish Sauce on a baking sheet

How to Roast Brussels Sprouts

Brussels sprouts are fun to make at home. Follow these easy steps to achieve a lace-edged, tender center, perfectly caramelized sprouts:

  1. Trim the ends and slice in half lengthwise. It's OK if a lot of leaves fall off in the process. Just be sure to throw those into the pan along with the halved sprouts. These are the bits that will get some extra char.
  2. Spread those sprouts out on a rimmed baking sheet. Once you’ve tossed your Brussels with the tangy, spicy sauce, you’ll want to place the Brussels in a single layer, cut side down. They will also make sure they all get nice and crispy on the and don’t steam in the process.
  3. Turn the oven on to 400°F. Because these sprouts have sauce on them, you don’t want to start turning the oven up any higher than that and risk burning your precious Brussels.
Crispy Brussels Sprouts With Fish Sauce on a baking sheet

Tools You Will Need:

More Dishes With Fish Sauce

Crispy Brussels Sprouts With Fish Sauce on a plate

Baked Brussels Sprouts, Your New Favorite Side Dish

When you make these beauties, because we know you will, we want to see them all sticky and crispy on your plate! Be sure to tag us on Instagram using @themodernproper or #themodernproper when you do!

Roasted Brussels Sprouts with Sweet Fish Sauce Dressing

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  15 min
  • Calories: 150

Ingredients

  • 1½ pounds Brussels sprouts, trimmed, halved
  • 2 tablespoons fish sauce
  • ¼ cup brown sugar
  • 1 teaspoon sriracha
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 2 tablespoons minced cilantro or fresh mint (optional)

Method

  1. Preheat the oven to 400°F with a rack in the center position.

  2. In a small bowl combine the fish sauce, brown sugar, sriracha, red pepper flakes, sesame oil and vinegar.

  3. In a large bowl toss the Brussel sprouts with 2 tablespoons of the sauce.

  4. Transfer the Brussel sprouts to a rimmed baking sheet and spread out. Bake for 12 minutes. Turn the broiler on to high. Broil until browned and crispy, about 3 minutes.

  5. Toss with remaining sauce and herbs, if using.

Nutrition Info

  • Per Serving
  • Amount
  • Calories150
  • Protein8 g
  • Carbohydrates29 g
  • Total Fat1 g
  • Dietary Fiber8 g
  • Cholesterol0 mg
  • sodium757 mg
  • Total Sugars21 g

Roasted Brussels Sprouts with Sweet Fish Sauce Dressing

Questions & Reviews

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  • Wesley

    What’s the best advice to make them crunchy? The seasoning was delicious, it was just not as crispy as the slanted door. I broiled them at the end, just not sure if I tossed them with too much dressing.

    If you want them super cripsy you could transfer them to a wire rack on top of a baking sheet before broiling.

  • Connie

    Fish sauce? Do you mean the Chinese/Pan Asian sauce in a bottle?

    Yes, fish sauce is sold in a bottle. Red Boat has a great one.

  • E.

    This recipe is culinary gold. A genius application for roasted vegetables -- perfectly balanced as written!

    Thanks E! We are so happy you love it!

  • Reese

    These were amazing! The dressing can be a little pungent to a sensitive palate, but I enjoyed the notes of spicy sweet and funky juxtaposed with the herbaceous earthy notes of the the brussel sprouts. Will keep this in rotation as veggie side whenever I make something more asian inspired!

    Thanks Reese, glad you enjoyed it!

  • Lisa

    They were delicious ! I did add fresh crushed garlic because it just goes in everything! 😉❤️

    Happy to hear you like this Lisa! Thanks for trying it out!