Sweet-and-Sour Brussels Sprouts

By tammy1365

Ingredients

• 2-1/2 lb brussels sprouts, trimmed, halved lengthwise
• 4 T olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/4 c red wine vinegar
• 3 T sugar
• 1 T fish sauce
• 1 T white soy sauce or reduced-sodium soy sauce
• 2 T unsalted, roasted pumpkin seeds (pepitas)
• 1 t finely chopped fresh rosemary
• 1 t Aleppo pepper or 1/4 crushed red pepper flakes

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 400°. Toss brussels sprouts and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until softened and cut sides are brown, 20–25 minutes.

Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 Tbsp. oil in a large bowl. Add brussels sprouts and toss to coat; transfer to a platter. Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper.

DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.