Brussels sprouts are the Cinderella of the cruciferous vegetable family, and as such, they are often unfairly dismissed as an odorous sideline vegetable. For those in the know, brussels sprouts are in truth one of the most delicious and dainty vegetables, if you cook them with respect. This is accomplished by avoiding overcooking, which is the root cause of any sulfurous odors they may emit. This recipe, adapted from Momofuku, ensures that no overcooking takes place as the brussels sprouts are roasted and tossed in a tangy fish sauce vinaigrette. The piquant, salty zip of the fish sauce provides an unexpected savory partner to a vegetable that is too often laden down with heavy flavors that hide the natural sprouty mystique. Gone are the days of mushy brussels sprouts, and enter in the era of crisply browned, texturally satisfying, boldly flavored cultivars.
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Roasted Fish Sauce Brussels Sprouts
- Total Time: 30 minutes
- Yield: 4 servings
Description
These roasted brussels sprouts are tossed in a tangy fish sauce vinaigrette, offering a piquant and savory twist to the often misunderstood vegetable.
Ingredients
- 2 lb (900 g) small brussels sprouts
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) fish sauce (or oyster sauce)
- 3 tbsp (45 ml) rice vinegar
- 1 garlic clove, minced
- 1/4 cup (60 ml) sugar
- Juice of one lime
- Dash of red pepper flakes
Instructions
- Preheat the oven to 400 degrees F.
- Remove any dirty outer leaves from the brussels sprouts, trim the stems, and cut them into quarters.
- Toss the quartered brussels sprouts with 2 tbsp of olive oil until evenly coated.
- Spread the brussels sprouts in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are browned and crispy on the edges.
- While the brussels sprouts are roasting, prepare the vinaigrette by combining 1/2 cup fish sauce, 3 tbsp rice vinegar, 1 minced garlic clove, 1/4 cup sugar, juice of one lime, and a dash of red pepper flakes in a bowl. Stir until the sugar is dissolved.
- Once the brussels sprouts are done roasting, remove them from the oven and immediately toss them with the prepared fish sauce vinaigrette.
- Serve warm, ensuring each serving is coated with the vinaigrette.
Notes
- To avoid the sulfurous odor, do not overcook the brussels sprouts.
- The vinaigrette can be adjusted to taste; add more lime juice for extra tanginess or more sugar for sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 1200
- Fat: 7
- Carbohydrates: 20
- Fiber: 6
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
Why does this recipe call for quartering the brussels sprouts instead of leaving them whole?
Cutting them into quarters exposes more surface area to the oven’s heat, helping them brown and crisp at the edges in the 20–25-minute roast time. Overcooking whole sprouts causes the sulfurous odors brussels sprouts are notorious for — quartering them helps you avoid that.
What does fish sauce add to this dish, and can I use something else?
Fish sauce provides a piquant, salty zip that partners unexpectedly well with the sprouts. If you prefer, use oyster sauce as a direct substitute — same 1/2 cup (120 ml) measure.
How do I keep the brussels sprouts crispy after tossing them in the vinaigrette?
Toss the sprouts in the vinaigrette immediately after they come out of the oven and serve them warm right away. If you have leftovers, reheat them in the oven rather than a microwave to restore crispiness.
Can I adjust the vinaigrette to my taste?
Yes — add more lime juice if you want extra tanginess, or more of the 1/4 cup of sugar if you prefer it sweeter. The red pepper flakes can also be scaled up for more heat.
How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
