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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 

Julia Turshen
February 2017

Gallery

Credit: © John Kernick

Recipe Summary

active:
10 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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