roasted-brussels-sprouts
roasted-brussels-sprouts

Roasted Brussels Sprouts with Fish Sauce Vinaigrette

From blog post: Roasted Brussels Sprouts with Fish Sauce

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February 28, 2016

Ingredients

Brussels sprouts, trimmed and halved

canola oil, for cooking

1/4 cup sugar

1/4 cup fish sauce

1/4 cup water

2 Tbsp. soy sauce

juice of 1 lime

1 garlic clove, crushed

pinch dry chili flakes or a squirt of sriracha

chopped fresh cilantro or mint (optional)

Directions

1Preheat the oven to 425F. Spread the halved Brussels sprouts out on a parchment-lined baking sheet, drizzle with oil and toss with your hands to coat. Roast for 20-30 minutes, stirring once or twice, until deep golden.

2

3Meanwhile, in a small bowl whisk together the sugar, fish sauce, water, soy sauce, lime juice, garlic and chili flakes.

4

5When the Brussels sprouts come out of the oven, toss them with the cilantro and then a drizzle of vinaigrette (as much as you like of each) while they're still warm. The leftover vinaigrette will keep in the fridge for a few weeks.

6

7Makes as much as you like.

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