Brussels Sprouts with Fish Sauce Vinaigrette
 
 
Ingredients
  • For the Fish Sauce Vinaigrette
  • ¼ cup fish sauce (adjust to taste -- some fish sauce brands are saltier
  • 2 tablespoons water
  • 1 tablespoon rice wine vinegar
  • Juice of 1 lime
  • 2 tablespoons sugar
  • 1 garlic clove, minced
  • 1 teaspoon sambal oelek (or 1 to 3 red "bird’s eye" chiles, thinly sliced, seeds intact)
  • For the Roasted Brussels Sprouts
  • 1 tablespoon very thinly sliced cilantro stems, plus ¼ cup leaves
  • 1 tablespoon chopped mint
  • 12 ounces brussels sprouts (smaller ones are better)
  • 2 tablespoons canola oil.
Instructions
  1. For the vinaigrette, combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and sambal oelek (or chiles) in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator. Combine the vinaigrette, cilantro stems, and mint in a bowl, and set aside.
  2. Peel away any loose or discolored outer leaves from the sprouts, trim the dry ends of the stems with a knife, then cut the sprouts in half. Cut any especially large ones in quarters. Wash and dry the sprouts very well.
  3. Heat the oven to 400 degrees F. Heat canola oil in a 12 to 14 inch oven-safe wide skillet over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
  4. Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with cilantro leaves and about half of the vinaigrette according to your taste. (You'll have the rest left over for future use - you’re welcome.) Toss once or twice to coat.
Recipe by Allons-Eat! at https://www.allonseat.com/brussels-sprouts-with-fish-sauce-vinaigrette/