Nuoc Cham Brussels Sprouts
Servings: 4
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!