30-Minute Vietnamese Roasted Brussels Sprouts

Prep: 10 minCook: 20 min6 servingsmediumTexas
Vietnamese Roasted Brussels Sprouts with Fish Sauce Glaze

Crispy-edged Brussels sprouts tossed in a tangy-sweet Vietnamese glaze of fish sauce, honey, ginger, and chili paste, then roasted until caramelized. The peanuts add crunch and richness to this vibrant side dish. Serve alongside grilled proteins or as part of a Vietnamese meal. This version balances umami depth with bright heat and uses whole chilies for fresh pepper bite alongside the chili paste.

Dairy-Free

Ingredients

6 servings
  • 1 pound Brussels sprouts, trimmed and cut in half
  • ¼ cup Vietnamese fish sauce, or soy sauce
    soy saucesame qtysubstitutionfish-freeadds glutenadds soy

    less umami depth

    Full guide →
  • ¼ cup honey
    agave syrup or maple syrupsame qtysubstitution

    slight flavor shift

    Full guide →
  • 2 tablespoon fresh ginger, minced
  • 1 tablespoon chili paste, Sambal Oelek brand suggested
  • 4 whole red chilies, or red jalapenos, sliced finely with seeds
  • ½ cup unsalted peanuts, roasted and chopped
    cashews or sunflower seedssame qtydietarypeanuts-freeadds tree_nuts

    nut allergy alternative

    Full guide →
  • 1 tablespoon black pepper

Instructions

  1. 1

    Preheat oven to 375 degrees.

  2. 2

    Whisk together fish sauce, honey, ginger, chili paste, and sliced chilies in a large bowl until combined.

  3. 3

    Add Brussels sprouts and toss until evenly coated.

  4. 4

    Transfer to a foil-lined roasting pan.

  5. 5

    Roast for 20 minutes until sprouts are caramelized with brown tips and green cores remain.

  6. 6

    Transfer to serving bowl and top with chopped peanuts and black pepper.

Tips

Tip 1

Don't stir during roasting to allow Brussels sprouts bottoms to caramelize; shake pan halfway through.

Tip 2

Toast peanuts fresh if possible for deeper flavor, or warm them before serving for better texture.

Tip 3

Fish sauce provides essential umami; soy sauce works but yields less authentic depth.

Good to Know

Storage

Refrigerate in airtight container up to 3 days. Reheat at 350F for 5 minutes or eat cold.

Make Ahead

Prepare glaze and chop all ingredients up to 4 hours ahead. Do not coat Brussels sprouts until ready to roast.

Serve With

Serve warm as a vegetable side with Southeast Asian mains, grilled proteins, or rice bowls. Room temperature works for platters.

Common Mistakes

Watch

Don't skip the foil lining; cleanup matters and prevents sticking

Watch

Avoid overcrowding the pan; arrange in single layer for even caramelization

Watch

Don't skip tossing to coat; uneven distribution results in bland spots

Substitutions

Nut-Free Alternatives

peanuts→
cashews or sunflower seedssame qtydietarypeanuts-freeadds tree_nuts

nut allergy alternative

Full guide →

General Alternatives

fish sauce→
soy saucesame qtysubstitutionfish-freeadds glutenadds soy

less umami depth

Full guide →
sambal oelek→
srirachasame qtytechnique

2

Full guide →
honey→
agave syrup or maple syrupsame qtysubstitution

slight flavor shift

Full guide →
Find more substitutions →

FAQ

Can I make this vegetarian?

Yes. Replace fish sauce with soy sauce or miso-soy mixture (1 tablespoon miso plus 3 tablespoons soy sauce). Flavor profile shifts slightly toward less umami but remains delicious.

Can I freeze leftovers?

Yes, up to 2 months. Reheat from frozen at 350F for 10-12 minutes. Texture softens slightly but flavor remains intact. Peanuts may lose crunch; add fresh ones after reheating.

How do I adjust heat level?

Reduce chili paste to 1/2 teaspoon and seed the fresh chilies to lower heat. Use fewer whole chilies or omit them entirely. Add more paste and seeds for fiery versions.