Inspired by summer travels, these Nuoc Cham Brussels Sprouts are a flavorful, year-round side dish that pairs well with any protein. Crisp-roasted Brussels sprouts are finished in a bright, tangy Vietnamese-style nuoc cham dressing—think lime, fish sauce, a touch of sweetness, fresh chili and shallot—for a balance of savory, sour and slightly sweet flavors. They work perfectly beside roasted chicken, miso-glazed salmon, grilled steak, or as part of a vegetable-forward spread.
This version was inspired by a favorite island restaurant in Hanalei Bay. I love the way the restaurant’s version pairs charred, caramelized sprouts with a bright nuoc cham dressing—so I recreated that combination at home with a few pantry-friendly swaps and simple finishing touches.
Nuoc cham is a classic Vietnamese condiment built from fish sauce, lime juice and a sweetener; add garlic, chilies and shallot and you have a dynamic dressing that elevates roasted vegetables, grilled proteins and salads. For these Brussels sprouts, roasting concentrates the sprouts’ natural sweetness while the nuoc cham adds acidity and umami for contrast.
Nuoc Cham Brussels Sprouts Ingredients:
- 1 pound Brussels sprouts, woody ends removed and halved lengthwise
- 1 teaspoon toasted sesame oil
- 2 tablespoons avocado oil (or another high smoke-point oil)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 clove garlic, minced
- 1 Fresno chili, thinly sliced (substitute 2 thin Thai chiles if desired)
- 1 small shallot, very thinly sliced
- ¼ cup freshly squeezed lime juice
- 1 tablespoon coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar (or brown sugar)
- ¼ cup roughly chopped dry roasted peanuts
- ¼ cup fresh chopped cilantro leaves
Nuoc Cham Brussels Sprouts Step-by-Step:
Step One: Prepare the oven and sheet pan
Preheat the oven to 400°F (about 200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and even roasting.
Step Two: Roast the Brussels sprouts
Place the halved Brussels sprouts on the prepared baking sheet. Drizzle with the toasted sesame oil and avocado oil, then season with the kosher salt and black pepper. Toss to coat evenly and arrange sprouts cut side down in a single layer so they caramelize. Roast until tender and golden brown, about 30 minutes, flipping or stirring once halfway through for even color.
Step Three: Make the Nuoc Cham sauce
While the sprouts are roasting, whisk together the sauce. In a small bowl or jar combine the minced garlic, thinly sliced Fresno chili, very thin shallot slices, fresh lime juice, coconut aminos, fish sauce and coconut sugar. Stir until the sugar dissolves and the ingredients are well combined. Let the mixture sit while the sprouts cook so the shallot and chiles soften and lightly pickle in the lime.
Step Four: Combine the Brussels and sauce
When the Brussels sprouts are deeply golden and tender, transfer them to a large mixing bowl. Pour the nuoc cham sauce over the hot sprouts and toss gently to coat so the sauce clings to each piece. The heat from the sprouts will mellow the raw aromatics and bring the flavors together.
Step Five: Garnish and serve
Transfer the dressed sprouts to a serving platter and finish with roughly chopped dry-roasted peanuts and fresh cilantro leaves. Serve immediately while warm. These sprouts are best the day they’re made for maximum crispness with the sauce.
Recipe FAQs:
Toasted sesame oil brings a nutty aroma and flavor, while avocado oil has a high smoke point that helps the sprouts roast without burning. Use a small amount of sesame oil for flavor and a neutral high-smoke oil for the actual roasting.
This side pairs beautifully with miso-glazed salmon, roasted or grilled chicken, pork chops or steak. It also complements grain bowls and noodle bowls for a flavorful vegetable component.
These are best served fresh to preserve crisp texture. You can prepare the sauce and chop ingredients ahead of time, then roast and toss just before serving. Leftovers keep 2–3 days in the refrigerator; reheat briefly in a hot oven to regain some crispness or serve at room temperature.
Tips, Variations & Storage
- Extra caramelization: For deeper browning, roast on a preheated baking sheet and avoid overcrowding so sprouts have direct contact with the hot surface.
- Make it vegetarian: Substitute tamari or extra coconut aminos for fish sauce to keep an umami boost without seafood ingredients.
- Add texture: Toasted sesame seeds or thinly sliced scallions make great additional garnishes.
- Storage: Store dressed sprouts in an airtight container up to 3 days. Reheat in a 400°F oven for 5–8 minutes to refresh texture.
I hope you enjoy these Nuoc Cham Brussels Sprouts—bright, bold and easy to make. Comment below to share what you served them with or any twists you tried!
Full Ingredients & Instructions (Quick Reference)
Ingredients
- 1 lb Brussels sprouts, halved
- 1 tsp toasted sesame oil
- 2 tbsp avocado oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 clove garlic, minced
- 1 Fresno chili, thinly sliced
- 1 small shallot, thinly sliced
- ¼ cup lime juice
- 1 tbsp coconut aminos
- 1 tbsp fish sauce (or substitute)
- 1 tbsp coconut sugar
- ¼ cup chopped dry roasted peanuts
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 400°F and line a baking sheet.
- Toss sprouts with oils, salt and pepper; arrange cut side down and roast 30 minutes, turning once.
- Whisk garlic, chili, shallot, lime juice, coconut aminos, fish sauce and sugar; let rest.
- Toss hot sprouts with the nuoc cham until well coated.
- Transfer to a platter and top with peanuts and cilantro; serve warm.