Follow these steps for perfect results
Brussels sprouts
halved
fish sauce
water
rice wine vinegar
lime
juiced
sugar
garlic clove
finely minced
hot chili pepper
thinly sliced
Remove outer leaves of brussels sprouts.
Rinse brussels sprouts briefly.
Trim brussels sprouts.
Cut brussels sprouts in half.
Preheat oven to 400 degrees.
Pour about 2 tablespoons canola oil in a large baking dish.
Place brussel sprouts into the dish cut side down. Toss the brussel sprouts into the canola oil.
Bake for 20-25 minutes, turn over after 10 minutes and bake until brown and crispy.
While sprouts are cooking, prepare the sauce.
In a jar, pour fish sauce, water, rice wine vinegar, lime juice, sugar, garlic, and chile.
Shake the jar well to combine the sauce ingredients.
Adjust the sauce to your taste. If it is too salty, add more water.
The remaining sauce can be kept in the refrigerator for up to 1 week.
Toss the brussel sprouts with 1/2 of the sauce and enjoy!
Expert advice for the best results
For extra crispy sprouts, don't overcrowd the baking dish.
Adjust the amount of chili pepper to your spice preference.
Toss with sesame seeds for added flavor and texture.
Everything you need to know before you start
10 minutes
Sauce can be made ahead of time.
Serve in a bowl, garnished with a sprinkle of sesame seeds and a lime wedge.
Serve as a side dish to grilled meat or fish.
Enjoy as a vegetarian main course with rice.
The acidity of the Riesling complements the savory and tangy flavors of the sprouts.
Discover the story behind this recipe
Fusion cuisine
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