Brussels Sprout Lovers—This Recipe is For You!
Raise your hand if you are the person that ALWAYS orders the roasted Brussels sprouts when you see them on a menu. In the name of research we’ve been known to order every Brussels sprout (and cauliflower) side dish out there. What can we say? We’re brassica people. And we’re here to tell you all the secrets we’ve gleaned from consuming and trying our hand at home versions of these tasty little edible buds.
A Splash of Fish Sauce Does This Brussels Sprout Recipe Right.
In the name of trying to mimic one of our favorite restaurant dishes, we’re adding fish sauce to our Brussels sprout sauce because fish sauce—a classic condiment in Southeast Asia—has a deep saltiness and just a hint of funk that makes everything it touches taste just a little bit better. Knowing that we wanted to use fish sauce to flavor the Brussels sprouts, we went on to create a sauce that would have complexity and balance. Here’s what’s in it:
- Brown sugar
- Sriracha
- Red pepper flakes
- Sesame oil
- Rice vinegar
Our Favorite Oven-Roasted Brussels Sprouts
Knowing the best way to cook Brussels sprouts is a skill every homemaker and/or home cook should have. We have grilled Brussels sprouts, sauteed them, steamed them, candied them, and even grated them raw, but roasted Brussels sprouts is always a favorite for us. When steamed, sprouts fail to release their full flavor potential. When pan-fried, the sprouts can easily get burnt before cooking all the way through. When grilled they are delicious, but don’t hold the flavor of a good glaze or sauce well. So...to summarize: roasting Brussels sprouts is where it’s at.
How to Roast Brussels Sprouts
Brussels sprouts are fun to make at home. Follow these easy steps to achieve a lace-edged, tender center, perfectly caramelized sprouts:
- Trim the ends and slice in half lengthwise. It's OK if a lot of leaves fall off in the process. Just be sure to throw those into the pan along with the halved sprouts. These are the bits that will get some extra char.
- Spread those sprouts out on a rimmed baking sheet. Once you’ve tossed your Brussels with the tangy, spicy sauce, you’ll want to place the Brussels in a single layer, cut side down. They will also make sure they all get nice and crispy on the and don’t steam in the process.
- Turn the oven on to 400°F. Because these sprouts have sauce on them, you don’t want to start turning the oven up any higher than that and risk burning your precious Brussels.
Tools You Will Need:
More Dishes With Fish Sauce
Baked Brussels Sprouts, Your New Favorite Side Dish
When you make these beauties, because we know you will, we want to see them all sticky and crispy on your plate! Be sure to tag us on Instagram using @themodernproper or #themodernproper when you do!
