Roasted Brussel Sprouts with Asian Vinaigrette
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: a bunch
  • 2 lbs of brussel sprouts cut in halves (quarters if they're particularly large)
  • 1 lb of green beans.
  • 1 tablespoons of kosher salt
  • 2 tablespoons of olive oil
  • ¼ cup of chopped cilantro
  • ¼ cup of fish sauce
  • 1 tablespoon of rice wine vinegar
  • 1½ tablespoons of water
  • 1½ tablespoons of lime juice (about a half of a lime)
  • 1½ tablespoons of sugar
  • 1 garlic clove chopped
  • 1 teaspoon of sesame oil
  • 1 teaspoon of sesame seeds
  1. Preheat oven to 375 degrees. Toss brussel sprouts and green beans in olive oil and kosher salt and roast in oven for about 20-30 minutes (depending on real oven temps and if you have a convection oven). You may need to toss them around a bit if they look like they are cooking unevenly. All ovens are different. They are finished when they are browned.
  2. In skillet on stove, toast sesame seeds on medium heat, tossing occasionally, for 30 seconds or until they are fragrant and slightly brown.
  3. In mason jar combine fish sauce, rice wine vinegar, water, lime juice, sesame oil, sugar, garlic clove, and toasted sesame seeds, shake to combine.
  4. In large bowl, combine roasted brussel sprouts, cilantro and about ½ of the vinaigrette (more or less depending on what you like).
  5. Remaining vinaigrette will keep for about a week.
Recipe by Talia Bunting at