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Roasted Brussels Sprouts with Fish Sauce Vinaigrette

Yields1 Serving

 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)
1

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.

2

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

3

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.

4

Makes as much as you like.