Roasted Brussels Sprouts with Peanuts and Fish Sauce

By cserumga

Ingredients

• 1 1/2 pounds brussels sprouts, trimmed and halved
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• 1 tablespoon Asian fish sauce
• 1 tablespoon unseasoned rice vinegar
• Chopped roasted unsalted peanuts, for garnish

Preparation

Step 1

Preheat the oven to 425°. On a large rimmed baking sheet, toss the brussels sprouts with 
2 tablespoons of the olive oil and season with salt. Spread 
in an even layer and roast 
for about 25 minutes, stirring occasionally, until softened 
and browned.


In a small bowl, whisk the remaining 1 tablespoon of olive oil with the fish sauce and vinegar. Drizzle the sauce over the warm brussels sprouts. Transfer to a platter, sprinkle with chopped peanuts and serve.