This has to be the BEST vegetable side dish: Thai Brussels sprouts! Crispy and tender oven-baked Brussels sprouts are tossed in a simple sweet and savory Thai sauce for a flavor-packed treat perfect for any occasion. It can be ready within 25 minutes and this recipe bursts with powerful nutrients. Everyone will love them and 100% vegan!
Somehow, I like to order Brussels sprouts in restaurants more than cook them myself. But there is no good reason for that. They are so easy to prepare and they cook fast too.
And Brussels sprouts are way tastier than they get credit for.
Especially these oven-roasted Thai Brussels sprouts that are drenched in the BEST Thai sweet chili sauce, they are SO good they will disappear in minutes!
I usually roast potatoes and broccoli when I am looking for an easy vegetable side dish. But now, these Brussels sprouts have all my attention.
Plus, as you probably already know, Brussels sprouts are packed with nutrition, such as antioxidants, vitamin C and glucosinates (cancer-fighting compounds). We should definitely eat them more!
And I think that this recipe is a great one to try if you are not sure you like Brussels sprouts that much. They are roasted in the oven until golden brown and crispy, yet perfectly tender in the middle. Then they are tossed in a super easy garlicky chili sauce that's flavor-packed. So delicious.
The sweet and savory sauce finds its way in all the layers from the miniature cabbages for more Thai flavors in each bite.
Such a simple way to serve Brussels sprouts, and I am sure everyone will love them! My kids would eat the whole bowl all at once, it is that good!
I hope you give them a try. Guaranteed to make your dinner memorable! ❤️
Why you will love this recipe
- Easy and quick
- Incredible veggie side dish recipe
- Healthy and loaded with antioxidants
- Can be served in so many ways
- Uses a handful of simple ingredients
- Tasty side dish for the holiday table, such as Thanksgiving or Christmas
- Made vegetarian and vegan without using fish sauce
- Very flavorful Thai dressing that will make anyone LOVE Brussels sprouts
What you will need
- Brussels sprouts: you will need 1 pound of Brussels sprouts for this recipe. which gives enough for 2-3 people. You can easily double the recipe if needed.
- Brown sugar: brings a nice sweet flavor with a mild caramel taste that pairs well with the other Thai ingredients. Maple syrup should work too.
- Soy sauce: gives the dressing a strong salty taste and its Thai-inspired depth in umami flavor.
- Lime juice: such an amazing addition to the Thai dressing to add a zesty and bright element. Rice vinegar should work too.
- Garlic: I used 2 small cloves of garlic, but you can make it as garlicky as you want. The garlic isn't cooked and will give the sauce a strong taste, just something to keep in mind.
- Sambal oelek: it is a spicy chili paste that adds huge flavor to the dish. Similar to the garlic, you can add as much as you want for a more or less spicy recipe.
- Fresh cilantro: or fresh mint if you don't like cilantro.
- Peanuts: for garnishing, optional. I like how peanuts add a nice crunch and more plant-based protein. You can also use roasted cashews.
As a side note, I didn’t include any fish sauce in the dressing to make this recipe vegan. I used soy sauce instead, which is a good substitute to make the sauce packed with umami flavors.
You can also include a small amount of sesame oil in the dressing and swap the spicy chili paste for a store-bought sweet chili sauce to make it less spicy.
How to choose your Brussels sprouts
Brussels sprouts come in all sizes, from tiny to pretty large. Ideally, you would choose Brussels sprouts that are about right in the middle.
When too big, they can be bitter. Also, although they are sweeter, I think it is better to avoid super small Brussels sprouts so you can slice them in half for better roasting.
You will want to remove any dried-out or yellowish leaves from the outer surface of each Brussels sprout for best results.
How to make Thai Brussels sprouts
This recipe is quick and can be all done within 25 minutes. I recommend starting by baking the Brussels sprouts and making the sauce while it is cooking.
Preheat the oven to 450º and line a sheet pan with parchment paper.
Roast the Brussels sprouts in the oven
Clean the Brussels sprouts under cold water and pat them dry (they will roast better if not wet). Slice them in half and then, remove the outer leaves that don't look fresh and good.
Transfer the halved Brussels sprouts on the prepared baking sheet face down on a single layer, then spray some oil over them. Alternatively, you can toss them in a small amount of olive oil and then flip them face-down on the baking sheet.
Bake in the oven for 15-17 minutes watching carefully.
Make the Thai sauce
While the Brussels sprouts are cooking, then make the dressing. In a small- medium mixing bowl, simply whisk together the soy sauce, lime juice, brown sugar, garlic and sambal oelek (chili paste). You can taste and see if you want it sweeter or spicier. Set aside.
Combine and serve
Combine the baked crispy Brussels sprouts and dressing in a serving bowl, then toss in the chopped cilantro. Garnish the roasted Brussels sprouts with peanuts and a side of lime wedges. You can also garnish with some green onions or black sesame seeds.
- When slicing the Brussels sprouts, some of the layers might fall off. Remove the ones that look bruised, but roast the ones that look healthy. They will turn super crispy in the oven!
- For a warmer vegetable side dish, you can also put them back in the oven for about 5 minutes after being tossed with the dressing.
- You can make this recipe oil-free, although using some oil, even just a little bit, can help crisp them. I like using an oil spray for this reason: it is easy to distribute the oil evenly without having to add too much of it.
- Use a large pan to roast the Brussels sprouts! If they are too close to each other when baking, they can steam instead of roasting, which can turn them mushy.
We love these Brussels sprouts as a side dish with pretty much anything, but they go especially well paired with Asian main dishes, such as:
- Hoisin tofu
- Sweet and sour tofu
- Sticky tempeh
- Orange cauliflower
- Gochujang tofu
- Pan-fried tempeh
- Tofu egg rolls
They also go well served in different ways such as with Thai curry recipes and stir-fry noodle dishes.
For a nice kick in spicy flavor, you can drizzle some sriracha over or add a sprinkle of red pepper flakes. We also loved it with spicy kimchi!
Variations to the recipe
You can easily play around with the ingredients and make it your own. For example, when I make them for my whole family, then I leave the sambal oelek out so my kids can enjoy them.
But here are more variations you can try:
- Creamy: add a spoonful of mayo to the dressing and whisk well until all is well dissolved.
- Protein-rich: other than including cubed tofu in the recipe, you can also simply add a spoonful of peanut butter to the dressing. This would give you a flavor profile similar to a Thai peanut butter sauce!
- Veggie-packed: I made this recipe a few times and I tried it with some extra veggies as well since there is a good amount of dressing. It worked out well! Try roasting the Brussels sprouts with some broccoli, bok choy, cauliflower, green beans and mushrooms!
- More heat: you can simply adjust the amount of sambal oelek or feel free to include finely sliced fresh chili peppers.
Keep the leftovers in an airtight container in the fridge for up to 3 days.
The Brussels sprouts won't be as crispy after resting in the sauce for a while, but the flavors will remain delicious
To reheat, you can warm up in the microwave until heated through or use the oven (400º for a few minutes).
Yes you can, although this would make the recipe a little more hands-on compared to roasting in the oven. Simply use a large pan (a cast iron skillet would be great) and roast the halved Brussels sprouts in a little oil until tender in the middle and slightly browned and caramelized on the outside. You can pour the Thai dressing right into the pan, although remove the pan from the heat first.
I think this recipe is best enjoyed when just prepared for the best texture. That being said, you can whisk the Thai dressing and prepare the Brussels sprouts ahead of time, then store both separately in the fridge until ready to use.
Swap the soy sauce for a gluten-free tamari or coconut aminos to make these Thai Brussels sprouts GF.
More vegetable side dishes you might like
- Caramelized onion and mushrooms
- Harissa potatoes
- Vegan twice baked potatoes
- Spanish pisto
- Vegan stuffed mushrooms
- Oven-roasted potato and broccoli
- Miso glazed aubergine
- Mashed purple sweet potatoes
- Vegan cauliflower gratin
- Lemon miso baked potatoes
- Vegan potato croquette
I hope you like this Thai Brussels sprouts recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Crispy Thai Brussels Sprouts with Sweet Chili Sauce
- 1 lb Brussels sprouts - cleaned, patted dry and sliced in half
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 2 cloves of garlic - crushed
- ½-1 tsp sambal oelek (chili paste) - or one small Thai chili pepper, finely chopped
- ¼ cup fresh cilantro - finely chopped, plus more for garnishing
- small handful of roasted peanuts - for garnishing
- Preheat the oven to 450º and line a baking sheet with parchment paper.
- Transfer the halved Brussels sprouts over the baking sheet facing down and spray some oil over. Bake in the oven for 15-17 minutes.
- Meanwhile, make the dressing: whisk together in a bowl the soy sauce, lime juice, brown sugar, garlic and chili paste.
- When the Brussels sprouts are done, toss them in the dressing with the cilantro. Then, serve with some peanuts and lime wedges.
- Storage: keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat using the microwave or the stove.
- This recipe is very versatile and can be served in many different ways. Be sure to check out the blog post for more details!