What can I say. I have heaved myself onto the Brussels Sprouts train. These are a craze for a reason. They are so versatile and good for you. Who doesn’t like these mini cruciferous cabbages! My favorite style is roasting them. I love how they get charred on the ends, giving it extra texture and flavor. By creating these fish sauce roasted brussels sprouts it has taken these to a new level. You may never eat your brussels any other way again. I challenge you to give these to a non brussels sprouts lover and see how they change their mind. Packed with tons of umami flavor from the sweet fish sauce. with a hint of spice, crunch and freshness from the fresh mint. WOW. Who knew vegetables could be this good.
Tips For Making Fish Sauce Roasted Brussels Sprouts
Brussels Sprouts
Did you know that brussels sprouts actually come grown on a long stalk or stem growing upwards. When they are ready to harvest you pick the stalk and pull each sprout off one by one. Most of the time you see them already pre picked and ready for you in the grocery store. But if you ever get the chance, buy the ones on the stalk and take them off yourself. You will be shocked at how much fresher and greener they are.
When you cut the sprouts, remove the end and cut in half. Take off any extra leaves that fall off and compost them or save them to make a vegetable stock later.
Cooking
Roasting them gives them the best dry char in my opinion. Once they are in the oven you don’t mess with them and this is what gives them the delicious char we all love. But you could also cook these in a skillet.
If you are using a skillet. Steam them for 3 minutes in 1 inch of water. When the water has evaporated and 1 tbsp of oil to the pan, coat the brussels and let them cook, browning on the bottoms for another 10-15 minutes. Try not to move them in the pan a lot. coat them in the sauce during the last 5 minutes of cooking.
Sauce
Fish sauce is the star here. It’s salty umami flavor really blends well with the earthiness of the sprouts. So this recipe isn’t automatically vegan. If you are looking to make it vegan try using this recipe for vegan fish sauce from Minimalist Baker.
I am trying to reduce my sugar intake so I have been using Monk Fruit Sweetener. Monk fruit sweetener is an extract from the monk fruit. It is all natural, and no calorie. If you don’t want to use Monk Fruit you can use maple syrup or regular granulated sugar. Don’t skip the sweetner. This enhances the umami flavor.
Mix all the ingredients and add it to the brussels sprouts at the very end of cooking. This will absorb into the sprouts.
Garnish
I like crushing my peanuts to ensure I get peanuts with every bite. I like crushing them with my mortar and pestle. You could also crush them by putting them in a ziplock and crushing them with the bottom of a glass.
If you have a peanut allergy try using sunflower seeds for that extra crunch. I like using asian dried chili’s for the pop of color and additional heat. You can omit them if you don’t like spicy or you can’t find them.
Fresh mint is a must. Fresh Cilantro can be nice too.
Serve this dish immediately.
Can store in the fridge for up to 3 days in an airtight container. But I promise it won’t make it pass the table!
Fish Sauce Roasted Brussels Sprouts
Ingredients
- 1 Lbs Brussels Sprouts Halved
- 1 Small Shallot Thinly Sliced.
- 2 Tbsp Avocado Oil
- 1 Tsp Salt and Pepper
Fish Sauce
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Lime Juice
- 1/4 Cup Fish Sauce
- 1 Tbsp Coconut Aminos
- 2 Tbsp Monk Fruit Or Preferred Sweetener
- 1 Tbsp Sambal
Garnish
- 1/4 Cup Peanuts Crushed
- 3 Tbsp Mint Thinly Sliced
- 2 Tbsp Dried Red Chili Sliced thinly
Instructions
- Start by preheating the oven to 420.
- Take Brussels sprouts and cut off the ends. Cut into halves or 4ths depending on the size.
- Peel skin and thinly slice shallot.
- Cover a large sheet pan with aluminum foil. Add brussels sprouts, shallot, oil and salt and pepper. Mix Well and lay evenly on pan.
- Put in the oven and bake for 20 minutes until brown and charred.
- Half way through cooking, pull out and stir brussels so they can roast evenly.
- Meanwhile make the fish sauce mixture. Set aside.
- Crush peanuts, Slice dried chiles and thinly slice mint.
- Once the Brussels Sprouts are done, pull out and pour sauce over them.
- Put back in the oven for another 3-5 minutes so the sauce can absorb into the sprouts.
- Pull sprouts out of oven, plate and garnish with chopped peanuts, mint and chiles.
- Serve immediately.