Roasted Brussels Sprouts with Essenza and Fish Sauce

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.

 

This error message is only visible to WordPress admins

Error: API requests are being delayed. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram Access Token that you are using. Your server might also be unable to connect to Instagram at this time.