© John Kernick
Active Time
10 MIN
Total Time
35 MIN
Yield
Serves : 4

Julia Turshen dresses up simple roasted brussels spouts with a combination of olive oil, fish sauce and vinegar. It gives the sprouts great punchy flavor, while chopped peanuts on top add crunch. Slideshow: More Brussels Sprouts Recipes

How to Make It

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.


Step 2    

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. 


Serve With

Brown rice and fried eggs.

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