These Brussels sprouts are insanely flavourful! I'm talking completely addictive, so damn good you can't resist them, flavourful. Honestly, they're even good cold! A perfect combination of spicy, salty and sweet, all at once. TRUST!
What you need to make them:
Roasted Brussels Sprouts
2 pounds brussels sprouts (smaller ones are better)
2 tbsp. Avocado oil
1 tbsp. Sesame oil
¼ cup crushed peanuts
½ cup organic bean sprouts (optional but recommended! Note: I didn't have any when I photographed this recipe)
2 tbsp. very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tbsp. chopped mint
Fish Sauce Vinaigrette
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice wine vinegar
Juice from 1 lime (more if you like it limey)
1/4 cup maple syrup or honey
2 garlic clove, minced
2 thai red chiles, thinly sliced, seeds intact
What you need to do to make them:
Preheat oven to 400 F. Cut Brussels sprouts into halves and remove outer leaves. Toss in AVO, arrange on a baking sheet and roast until sprouts begin to brown (15-20 mins).
While Brussels sprouts are cooking, crush your peanuts using a mortar and pestle. Wash your bean sprouts and chop cilantro, mint and thai chilli.
Add 1 tbsp. sesame oil to a pan and saute bean sprouts on medium heat until soft but still a touch crispy.
Prepare your fish sauce vinaigrette and pour over cooked Brussels sprouts. Garnish with fresh mint, cilantro, sauteed bean sprouts and crushed peanuts. Enjoy!
- Lisa xx
PS. If you make this recipe, please take a photo and tag me!