Chili Lime Crispy Brussels Sprouts


This recipe started out as a restaurant-inspired dish (Oyamel’s ridiculously addictive crispy brussels sprouts), but quickly morphed into something completely different. Deliciously different.

Honestly, that’s usually how most of my favorite recipes work out. I start out with a particular inspiration or idea, but things take a sharp turn during my recipe development and I end up liking the results just as much (or even more in some cases).


Chili Lime Crispy Brussels Sprouts // pumpkin & peanut butter

Chili Lime Crispy Brussels Sprouts // pumpkin & peanut butter


When first I started out, I was going for a tangy-spicy-crispy brussels sprout side dish. That’s definitely what it turned out to be, BUT it tasted surprising different from what I initially expected. Same concept, totally different flavors!

This dish starts with your typical roasted brussels sprout recipe, but then you toss them in a flavorful jalapeno-lime-agave sauce (well, kind of) and sprinkle then with chopped peanuts until they become utterly addictive. Side note— I’m not sure if I can call it a sauce. Maybe a glaze. Or a topping. It still has chunks of tender onion and jalapeño in it, so I’m failing on the technical term here. But we’ll just pretend its a sauce.

Anyways, the sauce tastes so complex, but it uses just a few simple ingredients and is quite simple to make. Plus, you can make the sauce while the sprouts are roasting, so it ends up being a fairly quick side dish. Win-win!

Serve these with some tacos or fish or veggie burgers or whatever. They’ll go with anything, they’re that good 🙂

Chili Lime Crispy Brussels Sprouts // pumpkin & peanut butter

 Chili Lime Crispy Brussels Sprouts // pumpkin & peanut butter

Chili Lime Crispy Brussels Sprouts

Serves 3-4
Cook time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish


for the brussels sprouts

  • 3 cups brussels sprouts
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/4 cup peanut, chopped

for the chili lime sauce

  • 2 tablespoons olive oil
  • 1/2 Medium yellow onion, finely diced
  • 2 jalapeno peppers, finely diced
  • juice of 2 limes
  • 1 heaping tablespoon agave
  • pinch of salt


inspired by meat vacation's roasted brussels sprouts with chili lime glaze


for the brussels sprouts
Step 1
Preheat the oven to 400 degrees. Chop the stems off the brussels sprouts and cut them in half or thirds (depending on how big they are). Toss them in 2 tbsp of olive oil and a large pinch of salt and pepper. Spread over a baking sheet and roast for 30 minutes, tossing 2-3 times during baking. I added half of the chopped peanuts onto the baking sheet about halfway through as well to toast some of my peanuts.
for the chili lime sauce
Step 2
In a large sauté pan, heat 2 tbsp of olive oil and add in diced yellow onion. Cook for a few minutes, then add in diced jalapeño and salt. Let the peppers and onions sauté until the onions are translucent and the peppers are very tender. At this point, stir in the juice of 2 limes (really get all that juice out of them!) and 1 heaping tablespoon of agave. You can also use honey if you have that on hand. Stir the sauce together and let it simmer for a few minutes as the flavors meld. If you want your sauce to be a little thinner, add in another tablespoon of olive oil. This will also add a little more richness!
for the brussels sprouts
Step 3
Once the brussels are done, you have two options. You can toss the brussels in the chili lime sauce, then top with the additional chopped peanuts. The other option is plating the brussels individually, then topping each plate with the chili lime goodness and a sprinkle of peanuts. Both methods worked beautifully when I tried!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Liz, these brussels sprouts look delicious! I love the idea of doing a chili lime sauce with the jalapeno – yum!! And crunchy peanuts on top? Who wouldn’t devour these?? Yum-O!!

    • Thanks Beeta! It’s got the perfect combo of spicy, tangy, and crunchy— which makes them utterly addictive! So glad you like them 🙂

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