Roasted Brussels Sprouts with Lemongrass in 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


  • 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


  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.


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