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Roasted Fish Sauce Brussels Sprouts

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  • Author: Amanda Marsteller
  • Total Time: 30 minutes
  • Yield: 4 1x


A simple side that reinvents a delicious but often maligned vegetable.


  • 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


  1. Preheat oven to 400 degrees F.
  2. Remove any dirty outer leaves from the brussels sprouts, trim the stems, and cut them into quarters.
  3. Toss the sprouts with the olive oil and roast them on a sheet tray about 20-25 minutes, or until nicely browned.
  4. Check on them every 10 minutes and flip with a spatula for even browning.
  5. 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.
  6. 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
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