Again – Brussels sprouts are amazing. Roasted Brussels sprouts are even better. But add this fish sauce vinaigrette, and I think I’ve found another mainstay recipe here – this is savory and healthy and just simple to throw together.
I got this recipe from the Lucky Peach power veggies cookbook, and god do I miss that website. I changed it from the more general roasted veggies to just sprouts, because frankly they’re cheaper, and I need to eat more green things. They’re ready in under a half hour, and even the vinaigrette is pretty simple to throw together, especially if you regularly cook with southeast Asian ingredients.
Roasted Brussels Sprouts with Fish Sauce
- 2 lbs Brussels sprouts, halved
- 2 T olive oil
- 2 T chopped fresh mint
- .25 c fish sauce (I upped this to probably a half cup at least, I like the taste)
- .25 c water
- 2 T rice vinegar
- 2 T lime juice (only had lemon on hand, probably used 1 T and added a bit extra sugar to compensate)
- .25 c sugar
- 3 garlic cloves, minced (I cheated and used pre-minced, a large spoonful)
- 1 t sambal oelek
Preheat the oven to 425. Halve your sprouts, toss them with olive oil, and if you have the energy for it, place it facedown on the baking sheet, because that increase the caramelization. Keep some space between them too, this helps with the browning and crispness. When the oven is ready, roast for 25 mins, until they’re charred in places and tender.
While the sprouts roast, mix together the vinaigrette ingredients in a large bowl.
As soon as the sprouts are out of the oven, add the fresh chopped mint and the roasted sprouts to the bowl, and toss it all together. And then, enjoy the amazing end result!