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. Slideshow: More Brussels Sprouts Recipes 

Roasted Brussels Sprouts with Peanuts and Fish Sauce
Photo: © John Kernick
Active Time:
10 mins
Total Time:
35 mins


  • 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


  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.

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