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Home Β» Vegan Β» Ginger Brussels Sprouts

Ginger Brussels Sprouts

Last Updated November 3, 2019. Originally Posted November 4, 2019 By Kristina Sloggett 46 Comments

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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

 

pan fried Brussels sprouts in a black serving bowl

TABLE OF CONTENTS

    1. Roasted or Pan Fried Brussels sprouts
    2. How to make Brussels sprouts people love
    3. Meal Prep recipe – how long do Brussels sprouts last?
    4. Vegan Side Dish Recipes
    5. Ginger Brussels Sprouts
 

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.

 

Ginger Lime Brussels Sprouts on a white oval serving dish

 

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.

 

four photos showing How to roast Brussels sprouts

 

Ginger Lime Brussels sprouts on the roasting pan

 

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.

 

overhead view of Ginger Brussels Sprouts in a black serving bowl

 

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.

 

bright green Roasted Brussels Sprouts in a bowl with a newsprint napkin on the side

 

Did You Make These Ginger Lime Brussels Sprouts? 

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Yield: 4 servings

Ginger Lime Brussels Sprouts

Ginger Lime Brussels Sprouts @spabettie

pan fried or oven roasted, the bright and zesty layers of flavor of this favorite side dish will make everyone a Brussels sprouts fan!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

  1. *Preheat oven to 400 °F. Line a baking sheet with parchment.
  2. In medium size bowl, melt coconut oil. Whisk in lime juice and zest, ginger, maple syrup, and tamari.
  3. 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.
  4. Roast in oven for 8-10 minutes. Remove, toss to stir, return to oven to roast for another 8-10 minutes.
  5. *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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • TAMARI-REDUCED SODIUM Gluten Free Organic 10OZ
    TAMARI-REDUCED SODIUM Gluten Free Organic 10OZ
  • Organic Maple Syrup, Grade A, 16-Ounce
    Organic Maple Syrup, Grade A, 16-Ounce
  • La Tourangelle Organic Refined Coconut Oil 30 Fl. Oz.
    La Tourangelle Organic Refined Coconut Oil 30 Fl. Oz.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount 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.

© Kristina Sloggett
Cuisine: American / Category: Side Dish

about Kristina:

spabettieKristina 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.

 

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Filed Under: Appetizers, Dinner, Gluten Free, holiday, Meal Prep, recipes, Side Dish, Vegan

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Comments

  1. [email protected] says

    February 16, 2013 at 4:43 pm

    How fortuitous ; I just picked up a batch of brussel sprouts at the farmer’s market yesterday. Today, I spent some time cleaning them so they’d be ready when I was ready. Then, I decided to catch up on my blog reading and you publish a fabulous sounding sprout recipe. Lime and ginger have been added to my grocery store list and recipe pinned. I can’t wait to try your take on sprouts.

    Reply
    • [email protected] says

      February 20, 2013 at 5:16 pm

      I made these tonight, and I loved the flavor combo. They were fantastic.

      Reply
      • Kristina Sloggett says

        February 25, 2013 at 5:40 pm

        yay! so happy you like them – I need to make them again SOON…

  2. Kath (My Funny Little Life) says

    February 16, 2013 at 2:16 am

    Aww. Yum. πŸ˜€ πŸ˜€ πŸ˜€

    I despised brussel sprouts as a child, as I also despised asparagus. Probably because of the bitter taste? Anyway, now I love them! I imagine they go perfectly well with ginger and lime, and oven roasting is wonderful anyway, it’s a shame I so rarely make use of my oven! Roasting something in the pan seems to go quicklier to me, and I only use the oven when I make larger amounts of something. I’ll get my oven ready this weekend now. Peter is coming, so there’ll be two hungry tummies drooling over the idea of roasted veggies! πŸ˜€

    Reply
  3. Caroline says

    February 15, 2013 at 10:29 am

    Roasted brussels sprouts are wonderful. I rarely make them, because they seem more like a side dish and my meals usually don’t follow the “main course + side dishes” format. But I guess I could just make some rice or pasta like you did to round them out.

    Reply
  4. Kiersten @ Oh My Veggies says

    February 15, 2013 at 9:44 am

    I always tell people who think they don’t like Brussels sprouts that they need to try them roasted. πŸ™‚ It really makes a difference! Ginger + lime sounds like such a tasty addition to them.

    Reply
  5. [email protected] says

    February 15, 2013 at 7:00 am

    Ooooh how I’d love to attack that entire plate! YUMS! I’m thinking this ginger lime thing needs to be tried in my kitchen – a.s.a.p!

    Reply
  6. Art & Lemons says

    February 15, 2013 at 6:36 am

    Swooning over this recipe. A must try. Stat.

    Reply
  7. Kelli says

    February 14, 2013 at 7:55 pm

    These look amazing!!! I love Brussels sprouts… I usually tamari-roast them, but this is the recipe I will be using on the bag of them currently sitting in the fridge.

    Reply
  8. Sarena (The Non-Dairy Queen) says

    February 14, 2013 at 4:20 pm

    OH YUM! Ginger and lime brussels sprouts sound perfect! I love brussels sprouts though. Okra on the other hand…UGH, no thanks. That’s the only vegetable that I still carry a hatred for as an adult. This looks perfect!

    Reply
  9. purelymichelle says

    February 14, 2013 at 1:31 pm

    I love brussel sprouts! I need to try this as I love lime and ginger too!

    Reply
  10. jobo says

    February 14, 2013 at 1:00 pm

    ooooh I have not bought brussels lately and NOW I must! this looks incredible!

    Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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