March 1, 2014

roasted brussels sprouts with fish sauce vinaigrette

Brussels-Sprouts-l-TWELFTH-Some friends and I dined at Tasty n Alder the other night, and instead of my usual fish tacos order, we decided to share a few dishes amongst the table. In enters their Saigon Brussels Sprouts. They were so deliciously sauteed, not too overdone, and perfectly sauced.  I left wanting more, and here is the closest I could find to their Vietnamese-style sprouts. Bon Appetit.

Brussels-l-TWELFTH-AVENUE

Roasted Brussels Sprouts with Fish Sauce Vinaigrette
serves 4 to 6

INGREDIENTS

2 pounds brussels sprouts

Fish Sauce Vinaigrette:
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice wine vinegar
Juice of 1 lime
1/4 cup sugar
1garlic clove, minced
1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact

PREPARATION

Combine the vinaigrette , cilantro stems, and mint in a bowl, and set aside.

Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half.

Heat oven to 400 degrees. Toss brussels sprouts with 1 tablespoon of oil per pound and spread on a baking sheet, cut sides down. Roast for about 10-15 minutes, tossing them to brown.

Serve warm or at room temperature. Divide brussels sprouts among four bowls, or serve from one big bowl, top with dressing to taste and cilantro leaves, and toss once or twice to coat.