Charred Brussels Sprouts in Fish Sauce Vinaigrette (80 Calories per Serving)
- Yield:2 servings / 1 cup
- Time:17 mins show details
The hands down, drop dead, best way to eat Brussels Sprouts. Inspired by asian brussels sprouts as served at "Virago" in Nashville.
Ingredients
- 10Brussels Sprouts
- 1½ tablespoonsOlive Oil
- 1Salt and Ground Pepper
- 4 tablespoonsFish Sauce
- 2 tablespoonsWater
- 1 tablespoonRice Wine Vinegar
- 2 tablespoonsLime Juice
- 2 tablespoonsBrown Sugar
- 2 teaspoonsMinced Garlic
- 2Red bird's-eye Chiles, (Can sub with 2 Teaspoons Red Pepper Flakes)
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Preparation
- 10 mins
- Pre-heat oven to 425 degrees
- Halve brussels sprouts (quarter the larger ones) and toss in olive oil and salt/pepper
- Place sprouts directly in glass baking pan and cook for 10 minutes (Make Fish Sauce Vinaigrette during this time) - 2 mins
- Combine fish sauce, water, vinegar, lime, sugar, garlic, and peppers
- Microwave for 30 seconds and stir to dissolve brown sugar - 5 mins
- After 10 minutes, your Brussels should be starting to brown
- Remove Brussels from oven and toss them
- Broil on low for 2-4 minutes, you'll have to watch them here. You want them to blacken, but not to burn through!
- Serve tossed in Fish Sauce Vinagrette and enjoy! 
Browning them perfectly took us a few tries! You have to really watch them when broiling, or take a shot at searing them in the cast iron skillet before 10 minutes of roasting at 425.
Notes
- If you're feeling froggy, brussels can be charred first in a cast-iron skillet, then baked for 10 minutes at 425 degrees
- You want flaky, browned sprouts with crunchy leaves that arent too tender on the inside.
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