Chili Lime Crispy Brussels Sprouts

Chili Lime Crispy Brussels Sprouts | pumpkin & peanut butter


Honest opinions on Brussels sprouts anddddd — GO! Hate them? Love them? The crispier the better?

I am definitely on the crispier-the-better team. I love them roasted until they’re seriously tender on the inside and beautifully charred and flaky on the outside.

And then to make them EVEN more addicting, toss them in a flavorful, tangy, spicy sauce. Ahhhh now you have my heart!

And that’s exactly what we’re doing today.


Chili Lime Crispy Brussels Sprouts | pumpkin & peanut butter .   Chili Lime Crispy Brussels Sprouts | pumpkin & peanut butter

Chili Lime Crispy Brussels Sprouts | pumpkin & peanut butter


Brussels sprouts are a regular on our fall or Thanksgiving table, typically in a roasted vegetable medley with lots of fall seasonings and spices. Totally delicious. BUT, sometimes – just sometimes – I like to change things up on the holidays. So today I’m going to give your typical roasted Brussels sprout dish a total (and well deserved) MAKEOVER!


Yes. Get excited. I sure am!

So here’s how it works. You roast your sprouts as normal – with a little olive oil, salt, and pepper – until they’re nice and crispy. While they’re roasting, you saute up a spicy, tangy, chili lime sauce. People, this sauce is UNREAL. It’s packed with jalapeños, onions, tons of fresh squeezed lime juice, and a little bit of agave (or you could get away with maple syrup or honey).

Then, you guessed it. Just toss the crispy brussels in the chili lime sauce, top them with some chopped peanuts and sesame seeds, and dig on in!


Chili Lime Crispy Brussels Sprouts | pumpkin & peanut butter

Chili Lime Crispy Brussels Sprouts | pumpkin & peanut butter


I swear, I could eat a whole bowl of these babies just by themselves. They also make a great topping for grain bowls, pasta dishes, or served on the side of something savory and delicious.

Even though they are a liiiitttttle out-of-the-box as far as Thanksgiving goes, they would make the perfect side dish (if you’re brave enough to change things up). Or if the classics are your thing, maybe your next Friendsgiving?!? Friends are a little more adventurous with their dishes, am I right?!?

Well, that’s all from me for today. Make sure you stop back over the next few days, as I be sharing a Veggie-Friendly Thanksgiving round up on Thursday for all you last minute planners out there! Have a wonderful Monday everyone 🙂


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!

Chili Lime Crispy Brussels Sprouts | pumpkin & peanut butter


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. I love this idea for brussels sprouts! I’m also a fan of super crispy (sometimes almost burned haha) brussels and this dish is just perfection. Definitely want to try it this year! xx

    • Lol I totally love them almost burned slash totally burned 😉

  2. Crispy, charred brussels all the way – it’s the only way to eat them! I’ve had boiled before and they’re completely disgusting, haha. These look amazing, Liz!

    • It really is! Yeahhh I don’t know that I could ever do boiled brussels lol!

  3. I love them crispy, crunchy, and maybe even a little charred 😉 And lots of salt and pepper! This looks so great. I can imagine how the chili lime would make them completely addictive!

    • Lol!! Well I totally agree with you on the brussels sprouts at least 😉

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