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Inspired by my summer travels, these Nuoc Cham Brussels Sprouts are a can’t-miss side any season! Perfectly roasted Brussels Sprouts in a savory tangy sauce, these are great with any protein you pair them with.
These Nuoc Cham Brussels Sprouts were in spired by the restaurant AMA in Hanalei Bay. One of my favorite spots to dine on the island of Kauai, and their Brussels sprouts are a favorite for mine on the menu! I always get during our summer visits to the island.
If you are not familiar, nuoc cham is a quintessential sauce in Vietnamese cuisine. Made from flavorful ingredients like fish sauce, lime juice, and sugar, this sauce adds a delicious umami flavor to a wide range of dishes. In this recipe, roasted Brussels sprouts are tossed with the tangy, umami sauce to make a special, yet simple side dish to accompany any table.
Nuoc Cham Brussels Sprouts Ingredients:
- Brussels Sprouts
- Toasted Sesame Oil
- Avocado Oil
- Salt + Pepper
- Garlic
- Fresno Chil
- Shallot
- Lime Juice
- Coconut Aminos
- Fish Sauce
- Coconut Sugar
- Dry Roasted Peanuts
- Fresh Cilantro
Nuoc Cham Brussels Sprouts Step-by-Step:
Step One: Prepare the oven and sheet pan
To start, preheat the oven to 400℉ and line a large baking sheet with parchment paper.
Step Two: Roast the Brussels Sprouts
Place the cut Brussels sprouts on the prepared baking sheet and drizzle with the sesame oil, avocado oil, salt, and pepper. Toss until well coated and then spread into a single layer. Transfer to the oven to roast until tender and golden, about 30 minutes, tossing halfway through.
Step Three: Make the Nuoc Cham Sauce
While the Brussels sprouts roast, make the nuoc cham sauce. In a small bowl or jar, combine the garlic, Fresno chili, shallot, lime juice, coconut aminos, fish sauce, and coconut sugar. Stir until very well combined. Set aside to allow the shallots and chiles to slightly pickle while the Brussels are roasting.
Step Four: Combine the Brussels and Sauce
When the Brussels sprouts are done, transfer them to a large bowl and pour the nouc cham sauce over them. Toss until the Brussels sprouts are well coated in the sauce.
Step Five: Garnish and serve!
Transfer the nuoc cham Brussels sprouts to a serving platter and top with the chopped peanuts and cilantro. Serve and enjoy!
Recipe FAQs:
The toasted sesame oil adds a delicious flavor to the Brussels sprouts while the avocado oil helps the sprouts roast without burning in the oven due to its high smoke point!
This is great paired with miso-glazed salmon, roasted chicken, or even a delicious grilled steak!
I would suggest serving these fresh but you can always get all of your chopping completed ahead of time.
I hope y’all love these Nuoc Cham Brussels Sprouts! Comment below what you serve these with!
For more Brussels sprout recipes:
Nuoc Cham Brussels Sprouts
Ingredients
For the Brussels Sprouts:
- 1 pound Brussels sprouts woody ends removed and halved lengthwise
- 1 teaspoon toasted sesame oil
- 2 tablespoons avocado oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
For the Sauce:
- 1 clove garlic minced
- 1 Fresno chili thinly sliced (can sub 2 thinly sliced thai chiles)
- 1 small shallot very thinly sliced
- ¼ cup freshly squeezed lime juice
- 1 tablespoon coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar
- ¼ cup roughly chopped dry roasted peanuts
- ¼ cup fresh chopped cilantro leaves
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Place the Brussels sprouts on the prepared baking sheet and drizzle with the sesame oil, avocado oil, salt, and pepper. Toss until well coated and then spread into a single layer. Transfer to the oven to roast until tender and golden, about 30 minutes, tossing halfway through.
- Meanwhile, in a small bowl or jar, combine the garlic, Fresno chili, shallot, lime juice, coconut aminos, fish sauce, and coconut sugar and stir until very well combined. Set aside to allow the shallots and chiles to slightly pickle while the Brussels are cooking.
- When the Brussels sprouts are done, transfer them to a large bowl and pour the nouc cham sauce over them. Toss until the Brussels are well coated in the sauce.
- Transfer the nuoc cham Brussels sprouts to a serving platter and top with the chopped peanuts and cilantro. Serve and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think this will be OK without the coconut sugar? I’m avoiding all sugar right now and wondering if this is a deal breaker!
it won’t be a deal breaker! it does add a nice roundness to the flavor- and helps cut through the tanginess but they’ll still be great.