Roasted Brussels Sprouts with Peanuts and Fish Sauce

Julia Turshen dresses up simple roasted brussels spouts with a combination of olive oil, fish sauce and vinegar. It gives the sprouts great punchy flavor, while chopped peanuts on top add crunch.

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  • Servings: 4

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  • 1 1/2 pounds brussels sprouts, trimmed and halved

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt

  • 1 tablespoon Asian fish sauce

  • 1 tablespoon unseasoned rice vinegar

  • Chopped roasted unsalted peanuts, for garnish

How to make this recipe

  1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the brussels sprouts with 
2 tablespoons of the olive oil and season with salt. Spread 
in an even layer and roast 
for about 25 minutes, stirring occasionally, until softened 
and browned.

  2. In a small bowl, whisk the remaining 1 tablespoon of olive oil with the fish sauce and vinegar. Drizzle the sauce over the warm brussels sprouts. Transfer to a platter, sprinkle with chopped peanuts and serve. 

Serve With

Brown rice and fried eggs.

Contributed By Photo © John Kernick Published February 2017

1100341 recipes/roasted-brussels-sprouts-peanuts-and-fish-sauce 2017-01-09T15:43:38+00:00 Julia Turshen february-2017,brussels sprouts,roasted brussels sprouts,roasted vegetables,peanuts,fish sauce,recipe recipes,roasted-brussels-sprouts-peanuts-and-fish-sauce 1100341

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