How To Make Stephanie Izard’s Brussels Sprouts Recipe
Crispy Brussels sprouts coated in tangy fish sauce vinaigrette and topped with peanuts.
Serves:
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons vegetable oil
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 2 tablespoons light brown sugar
- 2 garlic cloves, minced
- 1 red Thai chili pepper, thinly sliced
- 1/4 cup chopped salted peanuts
Instructions
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Preheat oven to 375°F.
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Toss Brussels sprouts with vegetable oil and spread in a single layer on a baking sheet.
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Roast Brussels sprouts for 20-25 minutes or until crispy and tender.
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In a small bowl, whisk together fish sauce, rice vinegar, light brown sugar, garlic, and chili pepper.
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Drizzle the vinaigrette over the roasted Brussels sprouts.
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Sprinkle chopped peanuts over the top before serving.
Nutrition
- Calories : 156kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1234mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 5g
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