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.
Slideshow:More Brussels Sprouts Recipes
1 1/2 pounds brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
1 tablespoon Asian fish sauce
1 tablespoon unseasoned rice vinegar
Chopped roasted unsalted peanuts, for garnish
How to Make It
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.
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.
Brown rice and fried eggs.
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Review Body: Some of the adjustments I made is to add Shaoxing rice wine to the soy sauce + fish sauce, as it is too salty. I also added hot oil and sesame oil to the sauce. I served the dish on a 50-50 mixture of white & brown rice with thinning sliced scallions on top.