Step 1

Preheat the oven to 400 degrees.

Step 2

Arrange the quartered brussels sprouts on a sheet pan. Add oil, fish sauce, crushed red pepper flakes, cumin, chili powder, salt, and black pepper, and mix to coat evenly.

Step 3

Place the pan into the oven and cook for 20-25 minutes, taking it out every 5-10 minutes to turn the sprouts (this prevents burning and gives them an even cook).

Step 4

While the brussels sprouts are cooking, add the sweet chili sauce, sriracha, lime juice, salt, and pepper to medium mixing bowl and stir to combine.

Step 5

When the brussels sprouts are crispy, take them out of the oven and add them to the mixing bowl with the sauce.

Step 6

Place the brussels sprouts back on the pan and put into the oven for another 5-10 minutes, or until they reach your desired crispiness (skip this step if you prefer them softer).

Step 7

While the sprouts finish cooking, combine the aioli ingredients and mix until smooth.

Step 8

Once the brussels sprouts are done, transfer them to a serving dish and top with the chopped cashews and mint leaves. Drizzle with the aioli. Serve with quartered limes on the side.

Step 9

Enjoy!