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
Units
Scale
- 2 pounds small brussels sprouts
- 2 tablespoons olive oil
- 1/2 cup fish sauce (or oyster sauce)
- 3 tablespoons rice vinegar
- 1 garlic clove, minced
- 1/4 cup 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 tablespoons 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 tablespoons 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