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+ servings
Servings: 6

Tender Sweet and Sour Brussels Sprouts

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Tender Sweet and Sour Brussels Sprouts. Pre-cooked, then roasted brussels sprouts, tossed in sweet-and-sour sauce and topped with roasted pepitas.
Tender Sweet and Sour Brussels Sprouts Side Dish Mini Cabbages
5 from 6 votes
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  • Brussels Sprouts:
  • 2 lb brussels sprouts — , washed, trimmed and cut lengthwise
  • 4 tbsp olive oil divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Sweet and Sour Sauce:
  • 1/4 cup red wine vinegar
  • 2 tbsp maple syrup
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/2 tsp rosemary
  • 1/4 tsp red pepper flakes
  • 2 tbsp unsalted roasted pumpkin seeds — (pepitas)


  1. Bring a pot of salted water to a boil. Add brussels sprouts, cook for 3-4 minutes.
  2. Fill a large bowl with cold water and add 2 cups ice cubes. Drain brussels sprouts and transfer to the bowl. Let them cool for 2 minutes. Drain water.
  3. Preheat oven to 375 F. Line a baking sheet with parchment paper (or aluminum foil). Season brussels sprouts with salt and pepper and drizzle 2 tbsp olive oil.
  4. Roast for 20-25 minutes, tossing halfway through, until sprouts start to brown.


  1. Prepare sauce by whisking 2 tbsp olive oil, 1/4 cup red wine vinegar, 2 tbsp maple syrup, 1 tbsp fish sauce, 1 tbsp soy sauce and hot pepper flakes.
  2. Transfer brussels sprouts to a bowl, toss in sauce and top with pepitas.
  3. Enjoy!
Course: side
Cuisine: American

Nutrition Information

Calories: 189, Fat: 11g, Saturated Fat: 1g, Sodium: 637mg, Potassium: 645mg, Carbohydrates: 18g, Fiber: 6g, Sugar: 7g, Protein: 6g, Vitamin A: 1165%, Vitamin C: 128.5%, Calcium: 71%, Iron: 2.6%