Description
A simple side that reinvents a delicious but often maligned vegetable.
Ingredients
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
- 1 tablespoon parsley, chopped
Instructions
- Preheat oven to 400 degrees F.
- Remove any dirty outer leaves from the brussels sprouts, trim the stems, and cut them into quarters.
- Toss the sprouts with the olive oil and roast them on a sheet tray about 20-25 minutes, or until nicely browned.
- Check on them every 10 minutes and flip with a spatula for even browning.
- While the brussels sprouts are roasting, combine the fish sauce, rice vinegar, garlic, sugar, lime juice, red pepper flakes, and chopped parsley in a bowl.
- When the sprouts have finished roasting, toss them with the vinaigrette and serve, adding extra parsley for garnish.
- Prep Time: 5 mins
- Cook Time: 25 mins