4.3/5
(14 Votes)
Ingredients
- For the vinaigrette:
- 2 lbs. Brussels sprouts
- 2 Tbsp vegetable oil
- 1/2 cup chopped cilantro leaves
- 2 Tbsp thinly-sliced cilantro stems
- 1/2 cup fish sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 1/4 cup sugar
- 1 garlic clove, minced
- 1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact
Preparation
Step 1
Combine all the ingredients for the vinaigrette and set aside (it can be made up to a week in advance if stored in the fridge).
Preheat oven to 400 degrees F. Trim the sprouts, cutting off the dry part of the stem and peeling away any yellow or loose leaves. Dry very well. Cut the sprouts in halves, large ones in quarters. Toss them with the oil, then lay them, cut sides down, in one layer on a large baking sheet (you may need two). Roast for about 15 minutes, then, if they’re browning, flip them with a spatula. Continue roasting until they’re tender and nicely brown, another 10 minutes or so.
When ready to serve, toss with dressing to taste and cilantro leaves.