5 from 1 vote
Overhead, landscape shot of a neutral colored bowl filled with Roasted Asian Brussels Sprouts drizzled with peanut sauce with a pale blue linen, ramekin of peanuts, lime wedges, and forks surrounding the bowl.
Roasted Asian Brussel Sprouts Recipe with Peanut Sauce
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

These Roasted Asian Brussel Sprouts are packed with flavor and highly addictive! Tender, crisp roasted brussels sprouts dusted with sesame seeds, sprinkled with fresh herbs and drizzled with a silky, sweet peanut based sauce, these sprouts are savory, sweet and spicy. They make an insanely delicious side, or can be served as the ultimate vegetarian appetizer!

Course: Appetizer, Salad, Side Dish
Cuisine: Asian
Keyword: brussels, brussels sprouts, peanut, roasted, sauce, sprouts
Servings: 4
Calories: 239 kcal
  • 2 pounds Brussels Sprouts – trimmed & halved or quartered if large*
  • 2 TBS Olive Oil
  • Kosher Salt & Ground Black Pepper - to taste
  • 3 Green Onions – sliced
  • 2 TBS Cilantro – chopped
  • ½ Cup Roasted Peanuts
  • Red Pepper Flakes to taste
  • Sesame Seeds to taste
Peanut Sauce:
  • ¼ Cup Peanut Butter creamy or smooth is best, but chunky will work
  • 1 ½ TBS Low Sodium Soy Sauce
  • 1 ½ TBS Lime Juice
  • 1 ½ TBS Rice Vinegar
  • 1 ½ TBS Honey
  • 1 Clove Garlic – peeled*
  • 1-2 TBS Hot Water or as needed
Optional garnish: Lime Wedges, Asian Micro Greens
  1. Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper, or aluminum foil, for easy clean up.
  2. Season brussels sprouts:  Add the brussels sprouts to the prepared baking sheet and toss them with olive oil. Season generously with salt and pepper. Arrange the sprouts in an even layer, with the flat sides down.

  3. Roast the brussels sprouts in the oven, tossing them halfway through cooking, for about 30-40 minutes, or until they are tender and caramelized.
  4. Meanwhile, make the sauce: Add all the ingredients, except the water, in the bowl of a food processor or blender. Process until smooth. If the sauce is too thick, slowly add in 1 tablespoon of water at a time, with the machine running, until desired consistency is achieved. Taste and adjust for seasoning.*
  5. Assemble: Transfer the roasted brussels sprouts to a serving bowl. Pour on ½ of the sauce and toss well to coat. Top with green onions, cilantro, peanuts, red pepper flakes and sesame seeds. Drizzle with the remaining sauce and serve. Enjoy!

Recipe Video

Recipe Notes
  1. When purchasing your brussels sprouts, look for sprouts that are close in size.  If you have to purchase brussels sprouts that greatly vary in size, make sure you halve or quarter them depending on how large they are.  You want to prep them to be roughly the same size for even roasting.
  2. If you don't have a small food processor, you can easily make the peanut sauce by whisking the ingredients together in a small bowl.  Just make sure to mince the garlic and whisk everything together well!  If you are having a tough time whisking it by hand, microwave the sauce for 15-20 seconds to make it easier to mix together.
  3. Always taste and adjust recipes to your own liking!  This definitely applies to the peanut sauce.  Make sure you taste it and adjust it for seasoning and consistency.  Add more honey for sweetness, more lime juice for sourness, and more sriracha for spice!  If you want a thinner sauce, add in more water, one tablespoon at a time, until desired consistency is achieved.
  4. If you make the peanut sauce in advance, make sure you store it covered in the refrigerator.  The cold temperature will cause the sauce to thicken, so simply whisk in a bit of water to loosen it up when ready to use.
Nutrition Facts
Roasted Asian Brussel Sprouts Recipe with Peanut Sauce
Amount Per Serving
Calories 239 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 307mg13%
Potassium 978mg28%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 12g13%
Protein 10g20%
Vitamin A 1815IU36%
Vitamin C 196.4mg238%
Calcium 105mg11%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.