Roasted Brussels Sprouts with Fish Sauce
Veggies love heat – especially the intense heat of the grill, cast iron skillet or oven (or yes, deep fryer) that’s hot enough to caramelize their sugars (vs the heat of a pot of water, which historically has boiled poor Brussels sprouts to the point of being grey and spreadable). Quickly, crisply-fried Brussels sprouts are taking over restaurant menus, and I love them all. Roasting is easier to do at home, of course, although if you don’t mind i getting a bit splattery, you can do it in a shallow pan of oil. And so after W was invited to a friend’s house for dinner and we made an impromptu escape to Anju on Friday for gochujang wings, Korean fried chicken and Brussels sprouts in lemongrass and fish sauce that are so good, I rummaged around the fridge and came up with enough B. sprouts to give it a go at home.
When I poked around the internet, the most popular version is, not surprisingly, from Momofuku – I played around with it a bit, and likely will even more – the sprouts at Anju have bacon in them too, and are a bit sweeter, but I like the combo of fish sauce, garlic, chiles and lime – in the second batch I swapped in some soy, too.
And because I just got my nails painted red, I decided to do a video.
Roasted Brussels Sprouts with Fish Sauce Vinaigrette
AuthorJulie
Preheat 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.
Meanwhile, in a small bowl whisk together the sugar, fish sauce, water, soy sauce, lime juice, garlic and chili flakes.
When 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.
Makes as much as you like.
Ingredients
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I’m so glad to see a recipe for roasted Brussels sprouts that focuses on getting them crispy and caramelized! Boiling them really doesn’t do them justice. This fish sauce vinaigrette sounds like a fantastic flavor combination, and I’m excited to try it. It’s much more appealing than trying to cheat on a test.
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I love how the recipe balances the caramelized sweetness from the ¼ cup sugar with the umami punch of fish sauce—this contrast really elevates the Brussels sprouts beyond the usual bland roast. Adding a squeeze of lime after roasting brightens the dish, and the optional cilantro gives a fresh finish that ties the flavors together. The quick vinaigrette can be made ahead, making this a practical yet flavorful side for any meal.
The fish?sauce vinaigrette, with its sweet sugar and sharp lime, really lifts the roasted sprouts, turning them from simple side to a bright, umami?rich dish. I appreciate how the recipe balances the heat of chili flakes with the mellow sweetness of the sauce, creating a flavor profile that feels both bold and approachable.
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This recipe looks absolutely delicious, and the video you made is such a nice touch! I love how you experimented with the fish sauce vinaigrette — that combo of sweet, salty, and tangy sounds irresistible. Speaking of creative experimentation, I’ve been playing around with Gemini Omni Flash lately, an AI video generation platform that lets you create and remix videos from text, images, audio, and video inputs. It’s been a fun way to bring recipe ideas to life visually. If you enjoy making cooking videos, it might be worth checking out. Thanks for sharing this recipe — can’t wait to try it!
This recipe looks fantastic — that fish sauce vinaigrette with lime and chiles is such a great flavor combination. I’ve been experimenting with roasted vegetables a lot lately, and it’s amazing how a simple sauce can transform a dish. Lately I’ve also been playing around with turning my food photos and recipe notes into short cinematic videos using MiniMax3, which generates videos with native audio from text or images — it’s been a surprisingly fun way to share recipes with friends. Anyway, definitely trying these Brussels sprouts this weekend. Thanks for sharing, Julie!
The idea of caramelizing those sugars instead of boiling them into grey mush is exactly why I finally stopped hating this vegetable. It reminds me how much fun it is to play with timing and flavor layers, kind of like the quick decisions you have to make in Choicer Voicer when you are dubbing lines on the fly.
That caramelization point really hits home because I always overcook them into mush when trying to be healthy. It’s funny how a simple technique change can make such boring veggies actually craveable for dinner. If you ever need a visual break from cooking, check out this hotel lobby ai generator that turns photos into cool studio videos.
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The description of grey, spreadable boiled sprouts versus the caramelized crunch from high heat really highlights why roasting is so much better at home. It’s wild how quickly these dishes are taking over restaurant menus with that perfect char. If you want to estimate real-world scale across daily visual comparisons, this cooking method definitely scores up to 500 points for flavor.
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I love how the recipe turns the Brussels sprouts into a caramelized, crispy bite by roasting at 425°F, which really brings out the natural sugars instead of the mushy result from boiling. The fish?sauce vinaigrette—combining sugar, lime, garlic, and a touch of sriracha—adds a bright, umami punch that balances the roasted sweetness, making the dish feel both bold and comforting.
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This recipe looks delicious — that fish sauce vinaigrette with lime and chiles is such a great flavor combo. I’ve been experimenting with food content creation lately, and I’ve found that using an AI video generator like Kling 4 can really help bring recipe videos to life with cinematic quality and native audio. Perfect for food bloggers wanting to step up their video game!
The fish?sauce vinaigrette really lifts the roasted sprouts, turning the natural bitterness into a bright, umami?sweet bite that echoes the Anju version. I appreciate how the lime and chili flakes add a fresh kick without overpowering the caramelized sugar, creating a balanced flavor profile that works well as a side or a light starter.
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That fish sauce vinaigrette sounds like the perfect balance of sweet, salty, and tangy — I can almost smell those caramelized Brussels sprouts coming out of the oven. Roasting really does transform them. While we’re on the subject of transforming things, I’ve been using Demucs Online to split songs into vocals, drums, bass, and other stems for my cooking videos, and it’s surprisingly handy for anyone who edits audio on the side. Anyway, definitely trying this recipe with extra sriracha next time.
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