Addictive Roast Brussels Sprouts

brussels sprouts-4

Addictive Roast Brussels Sprouts

When I was growing up I used to hate brussels sprouts. I always thought my mum was punishing us when she cooked them. If you had have told me I would one day write a recipe that had the words ‘addictive’ and ‘brussels sprouts’ in the title, I would never have believed you.

But I’m serious. These sprouts are the best. I could eat them every day. For vegetarians / vegans / fish sauce detesters, feel free to skip the dressing and serve your sprouts with a generous squeeze of lemon instead.

serves 2-3 as a side or 1 if your name is Jules!
takes: 20 minutes

300g (10oz) brussels sprouts
2 tablespoons fish sauce
1 tablespoon sherry vinegar or rice wine vinegar
1/2 teaspoon chilli flakes
small handful pine nuts (optional)

1. Preheat oven to 200C (400F). And get an oven-proof skillet or frying pan on a high heat.

2. Trim the bases of your sprouts and halve lengthwise.

3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good.

4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down.

5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar.

6. Toss hot brussels sprouts in the dressing and serve with pine nuts (if using), serve.

Leftover Potential

Will still be edible after a week or so in the fridge. Reheats well in a warm pan on the stove.


carnivore – fry some chopped bacon in a pan to serve on top or layer with finely sliced proscuitto. Or serve with a steak or pan fried chicken!

nut-free – replace the pine nuts with parmesan shavings or toasted bread crumbs.

vegan / vegetarian/ fish sauce-free – replace fish sauce with soy sauce. Vegetarians could also add some feta or goats cheese.

more substantial – toss in some pasta or serve with a poached egg.

more veg – toss in baby spinach with the hot spouts.

Waste Avoidance Strategy

brussels sprouts – will keep for a few weeks in a plastic bag in the fridge.

fish sauce / sherry vinegar or rice wine vinegar / chilli flakes / pine nuts – keep them in the pantry.

Problem Solving Guide

too bland? – give the dressing a little more seasoning. And a splash more vinegar.

sprouts burning – the secret to delicious sprouts is to get the right balance of crispy bits and not burning them. Next time check earlier in the cooking process and if they’re browning too much cover with foil.

cabbagey flavour – a sign that the sprouts aren’t quite cooked enough. Pop them back in the oven for a little while longer.

too pungent – sharpness will vary with your vinegar, so don’t be afraid to balance it out with a little more olive oil.

Serving Suggestions

I love them as a side to roast or pan fried chicken or steak. Also great as a meal in their own right with a poached or fried egg on top.

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  • I have always loved brussel sprouts and am the only one in the house that eats them. My husband is growing them for me and it is quite unique to see how they grow. I eat them weekly by baking them with some chilli or salt/pepper. Will definately give yours a go cause everything tastes exceptional with bacon!

    • Lucky you having home grown sprouts Marg! Does your husband have any tips? I’ve tried to grow them but didn’t get any sprouts on my stalks. Jx

  • I’m a convert too! Like commenter Martha I used a bit less fish sauce, but really liked the dressing. As per the pea and almond soup I’ll be adding this recipe to our regular rotation. 🙂

  • I understand why these are called addictive – I need to go to work so I don’t eat the rest! They are delicious, I definitely wouldn’t steam or boil sprouts again, so much nicer roasted.

    • So glad you agree with the addictive call Meriel!

      I never steam or boil sprouts braces it tends to enhance the cabbagey flavours which I’m not a fan of


  • I made these as a side dish. I would probably use less fish sauce as I found it a bit salty but otherwise very tasty. I got over my “fear” of Brussel Sprouts.

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