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!!!
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.