Roasted Brussels Sprouts with Thai-Inspired Mustard Sauce is a dish that redefines how we think about Brussels sprouts, transforming them into a vibrant, flavorful side dish with bold, tangy, and nutty notes. Combining the deep caramelization of roasted Brussels sprouts with a Thai-inspired mustard sauce, roasted peanuts, and fresh cilantro, this recipe is the perfect balance of smoky, savory, spicy, and refreshing flavors.
Brussels sprouts are often underrated, but when roasted, they undergo a magical transformation. The high heat enhances their natural sweetness, and their edges crisp up beautifully, creating an irresistible texture. For this recipe, the sprouts are simply tossed in extra virgin olive oil, salt, and ground black pepper before being roasted until golden and caramelized. This method locks in their earthy flavor while giving them a smoky edge that is the perfect base for the bold sauce.
The Thai-inspired mustard sauce is the heart of the dish. It brings together the nuttiness of whole-grain mustard, the umami depth of soy sauce and fish sauce, and the sweet tang of honey and rice vinegar. Freshly grated ginger and minced garlic add an aromatic complexity, while lime juice brightens the entire dish with a zesty kick. A touch of sesame oil and red pepper flakes adds a subtle warmth and hint of spice that ties all the flavors together. The sauce coats the Brussels sprouts in a way that enhances their roasted goodness without overpowering their natural flavors.
To add layers of texture and flavor, the dish is finished with roasted peanuts and fresh cilantro. The peanuts provide a delightful crunch and nutty richness, contrasting the soft, roasted Brussels sprouts. The fresh cilantro adds a burst of herbaceousness and vibrant color, balancing the smoky and tangy notes of the dish. A squeeze of lime juice just before serving lifts the flavors even further, adding a citrusy freshness that ties everything together.
This dish is as versatile as it is flavorful. It works beautifully as a side dish paired with grilled proteins or as a stand-alone vegetarian or vegan main when served with rice or noodles. The combination of caramelized sprouts, tangy sauce, crunchy peanuts, and fresh herbs makes it a crowd-pleaser for gatherings or an easy yet elegant weeknight meal. Plus, it’s nutritious, with Brussels sprouts providing a wealth of vitamins and antioxidants, and the sauce incorporating healthy fats and minimal sweeteners.
One of the best things about this recipe is how customizable it is. You can adjust the spice level with more or less red pepper flakes or add a touch of sriracha for extra heat. If you prefer a vegan option, swapping the fish sauce for a plant-based alternative keeps all the Thai-inspired flavors intact. It’s a recipe that invites experimentation while delivering a reliable, delicious result every time.
Roasted Brussels Sprouts with Thai-Inspired Mustard Sauce is a fusion of bold flavors and textures that will make you rethink the possibilities of vegetables. Whether you’re hosting a dinner party or just looking to elevate your weeknight meal, this dish is guaranteed to impress.
Roasted Brussels Sprouts with Thai-Inspired Mustard Sauce
4
servings10
minutes25
minutes35
minutesRoasted Brussels Sprouts with Thai-Inspired Mustard Sauce combines caramelized sprouts with a bold, tangy sauce made from mustard, soy, lime, and ginger. Finished with roasted peanuts and fresh cilantro, this dish offers a vibrant mix of smoky, savory, and refreshing flavors.
Ingredients
2 pounds Brussels sprouts, trimmed and halved
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
3 tablespoons whole grain mustard
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon lime juice, freshly squeezed
1 clove of garlic, minced
1 tablespoon ginger, freshly grated
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1/2 cup roasted peanuts
1 cup fresh cilantro, loosely packed
for serving, lime wedges
Directions
- Roast the Brussels Sprouts:
Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with extra virgin olive oil, salt, and ground black pepper. Spread them in a single layer on a large baking sheet, cut side down. Roast for 20–25 minutes until golden brown and crispy on the edges. - Make the Thai-Inspired Mustard Sauce:
Whisk together the mustard, soy sauce, fish sauce, honey, rice vinegar, lime juice, garlic, ginger, sesame oil, and red pepper flakes in a small bowl. - Toss the Brussels Sprouts in Sauce:
Once the Brussels sprouts are roasted, transfer them to a large mixing bowl. Drizzle the Thai-inspired mustard sauce over the warm sprouts and toss until evenly coated. Add the roasted peanuts and fresh cilantro to the bowl and gently toss again to combine. - Serve:
Transfer the dressed Brussels sprouts to a serving platter. Garnish with additional peanuts and cilantro, if desired. Serve with lime wedges for an extra burst of freshness.