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The Tastiest Brussels Sprouts…



A couple weeks ago, I share my favorite brussels sprouts recipe over at A Cup of Jo and wanted to share it with you here as well.

Growing up, I never actually had brussels sprouts because my parents only knew how to cook Thai food. But I had heard friends at school talk about them as this terrible vegetable that their moms made them eat. Brussels sprouts get a bad reputation for being bitter and boring, but when roasted, they’re pretty amazing. Ironically enough, in the last few years, brussels sprouts seems to have made a resurgence on restaurant menus as chefs are redefining this vegetable into something that’s seriously delicious. My husband and I enjoy these at least once a week, and I love adding a touch of my Thai heritage to the mix. We’re huge garlic fans too and always throw in some extra cloves to roast which is an amazing extra touch of flavor and texture. Here’s my go-to recipe….


Roasted Brussels Sprouts and Garlic with Thai-inspired dressing 
(modified from Momofuku’s recipe, serves 2-4 as a side dish)

Prep Time 15 minutes Cook Time 25-35 minutes Total Time 50 minutes Servings 2-4 as a side dish


For Brussels Sprouts & Garlic:
-A bag of brussels sprouts (about 1 lb)
-Olive oil
-8-10 cloves of garlic (I like the pre-peeled packets to make it easier)

For Dressing:
-1/4 cup of fish sauce (I like Tiparos or Red Boat)
-1/4 cup of water
-1/4 cup of sugar
-3 Tablespoons of finely chopped mint
-2 tablespoons finely chopped cilantro stems
-1 garlic clove, minced
-1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds


1. Preheat over to 450 degrees with rack on the upper third.
2. Cut brussels sprouts in half, length-wise, and toss in a bowl with garlic and enough olive oil to lightly coat all pieces.
3. Place brussels sprouts with flat-side down (garlic can be tossed in any direction) on a shallow baking pan.
4. Bake until outer leaves are dark brown and appear crispy. Depending on the size of your brussels sprouts, this could be anywhere from 25-45 minutes, so start watching after 25 minutes and add time as necessary. Then, make a note of the timing for the next batch.
5. Make dressing while the sprouts are in the oven. Simply combine all ingredients and stir until sugar has dissolved. I like to put it into a small tupperware container and shake it up. Then, you already have the extra dressing in a container to save for next time.
6. Once the brussels sprouts are done, pour into a bowl and lightly toss with dressing. You won’t need all of the dressing, so it’s great to save for later for your next batch. We’ve even added the dressing to some roasted potatoes! Enjoy!

{photos by Bonnie Tsang for Oh Joy}


  1. Joy – I made these last week and it was amazing! I actually roasted cubed tofu with the brussels sprouts, and paired it all with coconut rice… and ate it for breakfast the next morning as well. Thanks for sharing!

  2. I love brussel sprouts, I love garlic, and I love spice! I can’t wait to make this–thanks for sharing. It looks amazing!

  3. Thanks for this recipe! I love Brussels sprouts and will happily roast them for the rest of the my life but this sounds like a great way to change it up.

  4. I definitely agree that brussel sprouts have had a bad wrap in the past. More and more though, I’ve seen them featured in popular newspapers, magazines, and blogs. They’re quite delicious when roasted!

  5. I love roasted brussels sprouts. Of course my kids immediately know when they are roasting (can’t say they are quite the fan YET (ages 9 and 5)). Will have to give this a try. I love to make them for an afternoon snack with some lemon squeezed on top. Mmmmm.

  6. I made some of these last month and they were amazing. I have always been a big fan of brussel sprouts.
    Noor AlQahtani

  7. That dressing sounds so delicious! Will def have to try it.
    I like to roast brussels on the stove top, high heat plus olive oil to get good color, then drop the heat and cover partially until tender. It’s about the same amount of time but with more control over the cooking.

  8. We made this for Canadian Thanksgiving after it was posted on Cup of Jo. It was a huge hit and everyone wanted your recipe. Thanks for sharing it! Hopefully you will do more of these posts..?

  9. I haven’t eaten a brussel sprout since I was child. All I remember is that foul bitter taste and stench. After seeing your recipe I am tempted to give them a second chance,

  10. Brussels sprouts are one of my favorite veggies also! It did take a while to win them over on my husband because he had only eaten the over cooked, bitter, and mushy ones prepared by his mom…
    I also like them shaved into a salad.

  11. I love brussels sprouts now. Sp does my husband. One day I randomly bought them, cut them into quarters, drizzled some olive oil, salt, pepper and bread crumbs and just put them in the oven for 20-25 mins at 350 and I swear they came out tasting like popcorn. Next time it’s movie night, I’m making brussels sprouts.

  12. Yum! Must try these… when in Philly, have you been to Sampan on 13th? (across from El Vez) — their brussel sprouts are what we go back for!

  13. I made these over the weekend and they were indeed the tastiest brussels sprouts I’ve ever had! Thanks SO SO much for sharing! 😀

  14. Joy! This is my go to recipe for Brussel sprouts… I think with the new update the recipe and instructions have disapeared… Any way you can share the recipe with me?


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