Crispy Roasted Brussels Sprouts w/ Fish Sauce Vinaigrette

Nicole used to hate brussels sprouts. That was until I made this version. David Chang is a genius with flavor combinations. I guess one could argue that the flavor of the sprouts is masked by this flavor-bomb of a vinaigrette.

 Slice the sprouts in half and toss them in canola oil and spread out on a sheet pan for maximum exposure of surface area. There is no need to season them at this point.  The vinaigrette has plenty of flavor. 

Finely chop your garlic.  I like to use a lot of fresh herbs.  We grow them in our backyard so I use them abundantly. 

I roasted these at 425° F for about 20 minutes.  You know they are ready when the outer leaves are brown and crispy.

Toss the sprouts in a bowl with 1/2 of the dressing.  Check the taste and add more if you like.  Sprinkle with the herbs and serve warm.

Crispy Roasted Brussels Sprouts w/ Fish Sauce Vinaigrette
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
2 pounds Brussels sprouts
2 tablespoons olive oil
1/2 cup fish sauce
3 tablespoons rice vinegar
1 clove garlic, minced
1/4 cup sugar
Juice of one lime
1/4 teaspoon chili flakes
1/4 cup each cilantro and mint, chopped
Instructions
Preheat oven to 450F. Cut sprouts in half and toss in a large bowl with olive oil. Spread out on a sheet pan lined with parchment paper. Bake for 20 minutes or until very brown. While the sprouts are roasting combine the next six ingredients in a bowl and mix until sugar melts. When the sprouts finish place them back into large bowl and pour over half of the vinaigrette. Pour sprouts onto a platter and sprinkle with the herbs. Serve with the left over dressing on the side.
Chef MN's Blog http://chefmn.com/

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