I love Brussels Sprouts. It could be because those little cabbages are super cute but the flavor always hits the spot. They could be cooked in any fashion and I would probably enjoy them. Recently at my friend Rodney’s house, he roasted them with some Asian flavors and this really enhanced this side dish for me. Prepared this way, they were so light and fresh. In an attempt to replicate this dish, I roasted some Brussels Sprouts last night and have now found my latest obsession. Seriously though I crave them now at every meal!
1-2 lbs Brussels Sprouts, cut in half
juice of half of lemon
salt and pepper
1/3 cup of fish sauce
1/4 cup of water
red pepper flakes
1 garlic cloves
Preheat the oven to 400. On a roasting pan, toss the sprouts with olive oil, salt and pepper. Lay the sprouts soft side down so that they really roast up and darken. Bake them for 20-25 minutes. In a bowl, toss together the vinaigrette ingredients. When the sprouts are done, toss them with the vinaigrette and serve. It is seriously so easy and insanely flavorful!