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Roasted Brussels Sprouts with Lemongrass

Roasted Brussels Sprouts with Lemongrass in a Black Bowl
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.

Angkor Lemongrass Paste

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

  1. Place 13x 18x 1 baking sheet in the oven and set the temperature to 425°F.
  2. Mix together lemongrass and oil. Then add the pancetta and mix thoroughly. Add Brussels sprouts and toss gently until evenly coated.
  3. 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.
  4. Serve as a side with roasted meat.

Roasted Brussels Sprouts with Lemongrass in Bowl with Spoon

Click Here to Print the Recipe for Roasted Brussels Sprouts with Lemongrass.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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