pan fried or oven roasted Ginger Lime Brussels Sprouts recipe – the bright and zesty layers of flavor of this side dish will make everyone a Brussels sprouts fan!
recipe originally published February 14, 2013
TABLE OF CONTENTS
Roasted or Pan Fried Brussels Sprouts
We have two favorite methods of cooking Brussels sprouts – roasting and pan fried. Both of these methods are very easy, fairy quick, and result in a gloriously good flavor.
If you are making this Brussels sprouts recipe for the holidays, the pan fried method may work better if you are out of oven space. This can be made ahead and refrigerated, and pan fried (or roasted!) at the last minute. Remove them from the fridge about 20 minutes before, so they can “warm up” a bit on the counter before cooking.
When I first made this recipe in 2013, it was because a friend asked me if I had a Brussels sprouts recipe. I didn’t, and figured it was time to be a grown up and stop avoiding them. I heard that roasting was the way to go, so that was the original method I used.
Over the years, the flavors have remained the same but I have also added a pan fried version. This happened after reheating leftovers in a skillet, and I figured I’d try to cook them that way from the beginning next time. It worked.
This is the recipe that made me love Brussels sprouts.
How To Make Brussels Sprouts People Love
Following the cooking directions with just some olive oil, salt and pepper is a great basic recipe. Adding the bright flavors of the other ingredients in this Ginger Lime Brussels Sprouts recipe brings phenomenal flavor and some great caramelized edges.
SO good.
Meal Prep Recipe – How long do Brussels sprouts last?
This is definitely a favorite meal prep recipe I make for the week. I’ll make a double batch and I enjoy them with lunches and we might have them as a dinner one night. If there are any left.
My rule of leftovers is 3 days for maximum flavor and freshness. I know Brussels can last 4 or 5 days, but honestly – once you taste these? You may have a difficult time not standing at the stove and eating the whole pan at once.
Vegan Side Dish Recipes
- Lemony Brussels and Kale Chiffonade: another Brussels sprouts recipe, in salad form. this one makes a great holiday side dish and is a crowd pleaser.
- Cauliflower Creamed Spinach: another holiday classic! this one is for your low carb friends and anyone who loves a rich saucy comfort food side. Yum.
- Pressure Cooker Applesauce: often overlooked as a side dish, applesauce really does make a great compliment to savory dishes.
- Lemon Piccata Potato Salad: when I first shared this recipe, I didn’t know if people would get it. I am so happy to say they DO get it, people love the unique flavors!
- Hearty Roasted Mushroom Bisque: we love soup as a starter or side dish. this mushroom soup is so deliciously rich and luxurious, you’ll be surprised it’s not full of cream.
- Hawaiian Mac Salad: I have actually served this pineapple spiked macaroni salad alongside this Roasted Brussels sprouts dish! This Mac is in my top five all time faves.
- Italian Green Beans: with tomato and garlic, this quick and easy side is fresh and flavorful. I am not even a green beans fan, but I made this for my husband and I enjoyed it too!
- Instant Pot Pinto Beans: an easy, versatile dish you’ll use as the standard. this no soak method could not be more approachable and makes a great bean.
- Garlicy Collard Greens: described as “melt in your mouth” tender, these collards have all the makings of a delicious side dish.
- Veggie Potato Fritters: crispy without the oil – these potato fritters are baked instead of fried. perfect for dipping into your favorite dressing.
- Vegan Holiday Stuffing: often the main event for me, stuffing or dressing recipes are some of my favorite at the holidays – I literally look forward to it for months.
- Roasted Garlic Cauliflower: my favorite veggie gets the roasted and garlic-ed treatment! this delicious recipe could share the pan with our Ginger Brussels sprouts…
- Cinnamon Roasted Sweet Potatoes: golden, caramelized and sticky sweet, these are described as “melty” and that is the best thing I’ve heard all day.
Did You Make These Ginger Lime Brussels Sprouts?
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Ginger Lime Brussels Sprouts
pan fried or oven roasted, the bright and zesty layers of flavor of this favorite side dish will make everyone a Brussels sprouts fan!
Ingredients
- 2 tablespoons coconut oil, melted
- juice and zest of 1/2 lime
- 1/2 inch ginger root, peeled and minced fine
- 2 tablespoons maple syrup
- 1 tablespoon tamari
- 1 pound Brussels sprouts
Instructions
- *Preheat oven to 400 °F. Line a baking sheet with parchment.
- In medium size bowl, melt coconut oil. Whisk in lime juice and zest, ginger, maple syrup, and tamari.
- Chop bottom stem portion off each Brussels sprout, discard stem. Slice each sprout into quarters. Toss sprouts into coconut oil mixture, arrange in single layer on prepared baking sheet.
- Roast in oven for 8-10 minutes. Remove, toss to stir, return to oven to roast for another 8-10 minutes.
- *Alternative pan fry method: combine lime juice and zest, ginger, maple syrup, and tamari in a skillet over medium heat. Add Brussels sprouts, turning / stirring until caramelized and cooked through.
Notes
dairy, egg, and gluten free, vegan
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 60mgCarbohydrates: 14gNet Carbohydrates: 2gFiber: 3gSugar: 9gProtein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Francesca says
Hello Kristina ♥ Just thought I’d leave a massage to let you know I’ve loved this amazing recipe and I’ve included it in my 50 Epic Vegan Christmas recipes’ roundup:
http://sevenroses.net/2015/12/50-epic-vegan-christmas-recipes/
Thank you & happy holidays! =)
Christine says
I too, hated brusselsprouts my ENTIRE life, mostly because my mom fixed them straight from the freezer and did nothing to season them. Imagine my surprise – and my husband’s! – when I agreed to try them at a restaurant recently, and discovered I liked them! It helped immensely that they were fresh and roasted. Now, I’m collecting brusselsprouts recipes like there is no tomorrow, and this looks amazing! Love me some ginger and lime in oh, just about anything!
Sarah @ The Smart Kitchen says
Now this is something I don’t think even my crazy brain would have thought of…although the pomegranate honey mustard sprouts I made a couple of weeks ago were pretty darn tasty.
I love the little ‘leaflets’ when they get crispy, like baby kale chips. 🙂
Kristina Sloggett says
I love the leaflets too! the first time I roasted Brussels, I actually cut them and then peeled each one apart, so it was ALL little leaflets… but then DANG DANG DANG I roasted them way too long. so, that method is better with pan frying – and is so SO awesome…
Heather @ Better With Veggies says
I’m still working on really enjoying brussel sprouts, so I’ll have to try this one and see if it helps!