Total Time: 30 minutes
If you hate Brussels sprouts, your parents probably ruined it for you as a kid. Most likely, your mom served you a plate of soggy grayish-green clusters of what looked like boiled miniature cabbage. There is no need to be afraid of these buds anymore! In this recipe the Brussels sprouts are roasted to bring out the best flavors of the these little morsels. The sweet and sour flavors of the chili sauce mixed with the umami quality of fish sauce creates complex flavors in this quick and easy dish. You won’t be hiding your vegetables underneath your placemat with this recipe!
1½ lbs of Brussels sprouts, halved, ends trimmed, and yellow leaves removed
4 tablespoons of sweet chili sauce
1-2 teaspoons of fish sauce, depending on taste
1 teaspoon of lemon juice
4 tablespoons of grapeseed oil
salt and pepper to taste
Lemon wedges for garnish
Preheat oven to 400 degrees F.
In a small bowl, mix sweet chili sauce, fish sauce, and lemon juice. Set aside.
In a large bowl, toss Brussels sprouts in grape seed oil and season with salt and pepper.
Pour Brussels sprouts onto a large rimmed baking sheet and place on center of oven rack. Try not to crowd them, and have as many of the Brussels sprouts cut side down as possible to caramelize them.
Roast in the preheated oven for 30-45 minutes. Shake the pan and flip the sprouts over about half way through. Brussels sprouts should be dark brown when done. Lower the temperature if they are browning too quickly.
Remove from from the oven. While hot, pour the sweet chili sauce mixture over the Brussels sprouts and toss to coat. Plate and serve immediately with some lemon wedges.