Roasted Brussels Sprouts with Peanuts and Fish Sauce

Name: Roasted Brussels Sprouts with Peanuts and Fish Sauce
Total time: 35 min
Ingredients: 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

4.0

(2)

3 Reviews

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

By Julia Turshen

Updated on February 1, 2017

Roasted Brussels Sprouts with Peanuts and Fish Sauce — Photo: © John Kernick

Active Time:

10 mins

Total Time:

35 mins

Yield:

4

Ingredients

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

Directions

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.

Serve With

Brown rice and fried eggs.