
Roasted Brussels Sprouts with Lemongrass
The following recipe and photography were provided courtesy of Angkor Cambodian Food.
Looking for a delicious veggie to add to your table? Pan-roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar are a perfect side dish for any meal, especially during the holidays.
Roasted Brussels Sprouts with Lemongrass
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves 16
Ingredients
- 3 ounces Angkor Lemongrass Paste
- 2 tablespoons cooking oil
- ½ cup pancetta, diced 1/4″ (substitute bacon, if desired)
- 2 pounds Brussels sprouts, halved
- 1 tablespoon balsamic vinegar
Instructions
- Place 13x 18x 1 baking sheet in the oven and set the temperature to 425°F.
- Mix together lemongrass and oil. Then add the pancetta and mix thoroughly. Add Brussels sprouts and toss gently until evenly coated.
- When the oven temperature reaches 425°F, remove the baking sheet and pour the Brussels sprout mixture onto the hot baking sheet. Spread into a single layer. Roast for 15-20 minutes. Toss once halfway through. Remove from oven, drizzle immediately with balsamic vinegar, and toss again.
- Serve as a side with roasted meat.
Click Here to Print the Recipe for Roasted Brussels Sprouts with Lemongrass.
You don’t say where the paste is so we can find it if we want to buy it.
Hi Sue, the Lemongrass Paste can be found in our International Foods aisle. Thank you for shopping with us!