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Roasted Brussels Sprouts with Lemongrass

Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar.  A perfect side dish for your Thanksgiving meal.

Total:     25 min (10 min prep)

Style:     Cambodian Fusion

Yield:     16 servings

Level:     Easy


3 ounces Angkor Lemongrass Paste

2 tablespoons cooking oil

½ cup pancetta (¼” diced)*

2 pounds brussels sprouts (halved)

1 tablespoon balsamic vinegar

* Can be substituted with thick bacon


Place 13”x18”x1” baking sheet in oven, set temperature to 425°F.

Mix lemongrass and oil, add pancetta, mix well. Add brussels sprouts, toss gently until evenly coated.  

When oven temperature reaches 425°F remove the baking sheet and pour the brussels sprout mixture on 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.