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
Directions
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.
Hi Julie ,greatly enjoy your blog. I am not sure if it is usual or unusual for you to recommend brands of products on here but I could really use some help in the fish sauce dept.When I go to my local Asian markets I feel overwhelmed by the huge variety. Any suggestions would be most grateful. Thanks.
This looks amazing! Can’t wait to try it. Pinning it now!