Super Crispy Brussels Sprouts with Honey Fish Sauce Vinaigrette
This dish is packed with major umami flavor — while the brussels sprouts are the featured veg, it’s really the fish sauce vinaigrette that gives the dish it’s punch. That super addicting funky, earthy, caramel-y flavor is balanced out with honey and lime for a very versatile vinaigrette that’s great splashed on salads or any meaty white fish like cod or halibut. For the brussels, the key here is roasting them on a very high heat to get those crispy edges and leaves (make sure to include any that may fall off during chopping). If you have the right equipment, feel free to deep fry or air-fry them to get that crisp perfection.
Serves 6
INGREDIENTS
24 oz. brussels sprouts, trimmed and halved or quartered if large
8 oz shallots, trimmed peeled and halved or quartered if large
2 tbsp grapeseed oil
¼ cup roasted peanuts
¼ cup chopped mint, plus more leaves for garnish
Kosher salt and black pepper
Vinaigrette
¼ cup fish sauce
2 tbsp water
1 tbsp rice wine vinegar
1 lime, juiced and zested
¼ cup honey
1 tsp chili flake
METHOD
Preheat oven to 475F.
Add brussels sprouts to sheet pan in single layer, toss with grapeseed oil, season with salt and pepper. Roast for 10 minutes. Shake the pan and rotate and continue to roast 5-8 more minutes or until brussels sprouts are deep golden and charred in spots.
Meanwhile, make the vinaigrette. In a large bowl, whisk together fish sauce, water, rice wine vinegar, lime juice and zest, maple syrup and chili flake. Taste and adjust as needed.
Add hot brussels sprouts to bowl and toss with vinaigrette. Transfer immediately to a serving platter, top with peanuts and garnish with mint leaves and serve.
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