You could use this same seasoning combination to dress any hearty roasted vegetable – broccoli, cauliflower, cabbage – but I especially love the way the sauce catches in between the layers of the Brussels sprouts.
This is a ideal bed for seared steak or gochujang-glazed pork chops. I like them served over a pile of steamed rice with a drizzle of toasted sesame oil and thinly sliced scallions. You’ll be hard-pressed not to eat them all off the sheet tray.
- 1 pound Brussels sprouts, trimmed and halved (quartered if they’re big)
- Kosher salt and black pepper
- 3T extra-virgin olive oil
- 2T fish sauce (I like Red Boat; try not to buy one with caramel coloring and other additives)
- 2T San Giacomo essenza, or another good balsamic
Preheat the oven to 400 degrees. In a large mixing bowl, toss the Brussels with a hefty pinch of kosher salt, 5-6 grinds of black pepper, and the olive oil. Lay on a parchment-lined sheet tray in a single layer.
Roast until evenly browned, 10-12 minutes, turning the tray half-way and stirring up the Brussels so the outside edges don’t burn.
Upon removing from the oven, douse with the fish sauce and essenza. Don’t be shy. Mix well with a large spoon to comingle the flavors. It’s important to add the seasonings while the veggies are still hot so that flavors penetrate the vegetables with greater ease.