These roasted brussels sprouts are a revelation!!! Deliciously charred, with a fabulously sweet, sour, spicy and salty dressing. I can guarantee that these will be demolished!!!
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5 from 1 vote

Roasted Brussels Sprouts with Fish Sauce Vinaigrette

These roasted brussels sprouts are a revelation!!! Deliciously charred, with a fabulously sweet, sour, spicy and salty dressing. I can guarantee that these will be demolished!!!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side
Cuisine: Asian Inspired
Servings: 4 as a side
Calories: 110kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 1 garlic clove
  • 2 red bird’s-eye chillies
  • 1 bunch of fresh coriander (leaves and stems)
  • 1/4 cup fish sauce
  • 2 tbsp water
  • 1 tbsp rice wine vinegar
  • Juice of 1/2 lime
  • 2 tbsp raw sugar
  • 1 lb brussels sprouts (the small/baby ones are better as they taste sweeter)
  • 1 tbsp neutral oil (canola/vegetable/grapeseed)
  • small handful of fresh mint

Instructions

  • Pre-heat the oven to 200ºÇ/400ºF
  • Finely chop the garlic and the red chillies.
  • Remove the leaves from the coriander and set aside for later.
  • Finely chop the stems and add them to a bowl along with the garlic and chilli
  • Add in the fish sauce, water, vinegar, lime juice and sugar.
  • Stir well and then set aside.
  • Pull any stray or damaged leaves from the brussels sprouts, then cut them in half. (See notes)
  • Place the brussels into a large roasting tin and sprinkle with the oil.
  • Roast in the oven for 15 minutes. After this time give the tray a good shake and roast for a further 10-15 minutes. (see notes)
  • The brussels are cooked with they are tender, and starting to char in places.
  • Once the brussels are cooked remove them from the oven and transfer to a serving dish. Let them sit for 10 minutes at room temperature.
  • When the brussels are having their rest, finely chop coriander leaves and fresh mint. Add these to the dressing.
  • Pour the dressing over the brussels and serve them warm (rather than hot)

Notes

Use the small/baby brussels if you can as they are much sweeter.
If you can only find the larger brussels sprouts this is still delicious, but I would suggest cutting them into quarters so they cook at about the same speed.

Nutrition

Calories: 110kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Sodium: 1167mg | Potassium: 482mg | Fiber: 4g | Sugar: 8g | Vitamin A: 17.1% | Vitamin C: 117.1% | Calcium: 5.4% | Iron: 9.4%
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