Fish Sauce Roasted Brussels Sprouts
Try these addictive Roasted Brussels Sprouts with the ultimate umami flavor. The salty, tangy flavor of the fish sauce with the crunch and sweetness from the chopped peanuts. Topped with the freshness of mint with just a hint of heat makes this recipe a knockout.
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.