Quick, flavourful side dish.
|2 lbs||brussels sprouts, trimmed and halved|
|3 tbsp||grapeseed oil (or canola)|
|0.33 cup||fish sauce|
|2 tbsp||rice wine vinegar|
|0.5 cup||bacon or ham (optional)|
1. Preheat your oven to 400 degrees F.
2. Heat oil over medium heat in cast iron pan, then add in the sprouts, cut side down. When the cut side of the sprouts begin to brown, about 5-8 minutes, place the pan in the oven to finish cooking for 15 minutes or so, until tender.
3. While the sprouts roast, make your sauce. Simply combine the fish sauce, water, vinegar, lime juice, sugar, and chiles/peppers in a jar and shake it all up. For a more intense flavor, you can pulse them all together in a food processor. Taste and adjust seasonings as necessary. If it’s too salty, add more water or lime juice. This vinaigrette will keep up to a week in the fridge, so save any extras for other purposes.
4. Once the Brussels sprouts are ready, remove them from the oven and toss with about half of the vinaigrette. Taste, and add more vinaigrette until the flavour is where you want it to be.
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