Vietnamese Roasted Brussels Sprouts

Photo Courtesy of Malai Kitchen

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6-8 servings

  • 1 pound Brussels sprouts, trimmed and cut in half
  • ¼ cup Vietnamese fish sauce (Red Boat is recommended or soy sauce can be substituted)
  • ¼ cup honey
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoons Chili paste (Sambal Oelek Brand suggested)
  • 4 red chilies, or red jalapenos sliced finely with seeds
  • ½ cup unsalted peanuts, roasted and chopped
  • 1 tablespoon black pepper
  1. Pre-heat over to 375 degrees.
  2. Throughly mix all ingredients except Brussels sprouts in a large mixing bowl to evenly distribute the spice from the chilies and the honey.
  3. Add trimmed and pulled Brussels sprouts to the bowl, and mix well evenly to coat.
  4. Transfer to a foil-lined roasting pan, and bake for 20 minutes until Brussels sprouts show caramelized (brown) tips and maintain green cores.
  5. Transfer to serving bowl, and enjoy.
  • from chefs Braden Wages & Yasmin Wages of Malai Kitchen in Dallas, TX

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