Pan fried or oven roasted, this ginger lime Brussels sprouts recipe has bright and zesty flavors that will make anyone 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.
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 ½ lime
- ½ 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...
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Meghan@CleanEatsFastFeets says
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.
Meghan@CleanEatsFastFeets says
I made these tonight, and I loved the flavor combo. They were fantastic.
Kristina Sloggett says
yay! so happy you like them - I need to make them again SOON...
Kath (My Funny Little Life) says
Aww. Yum. 😀 😀 😀
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! 😀
Caroline says
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.
Kiersten @ Oh My Veggies says
I always tell people who think they don't like Brussels sprouts that they need to try them roasted. 🙂 It really makes a difference! Ginger + lime sounds like such a tasty addition to them.
Kate@Diethood says
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!
Art & Lemons says
Swooning over this recipe. A must try. Stat.
Kelli says
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.
Sarena (The Non-Dairy Queen) says
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!
purelymichelle says
I love brussel sprouts! I need to try this as I love lime and ginger too!
jobo says
ooooh I have not bought brussels lately and NOW I must! this looks incredible!