Simple, delicious roasted Brussels Sprouts are taken to a new level with the addition of peanuts and fish sauce. Absolutely addictive.
Have you seen the commercial that’s playing right now featuring Maurice, an uncaring employee who makes fish in the companies microwave every day, causing a co-worker to pass out from the unpleasant smell? I have to confess, I did that.
Generally, I avoid bringing overly aromatic leftovers for lunch simply because I don’t want to chase my friends out of the break room, but sometimes, when it’s a food that I really enjoy, I don’t remember that others might not feel the same way I do about what I’m eating.
Such was the case when I heated up a serving of these Brussels sprouts one afternoon. There was only one other person in the room at the time, but it wasn’t until the combination of cooking cabbage and fish sauce wafted around the room that my faux pas struck me as strongly as the smell did.
Luckily, my co-worker loves Brussels sprouts as much as I do and her response was one of envy, not disapproval. Phew.
Made as a side dish, this recipe is super simple and takes relatively no prep time. Trimming and halving the sprouts goes quickly, roasting them is a breeze, and whisking the sauce together takes no time at all.
Turning this into a meal, however, is a bit more time consuming. Rice needs to be cooked, adding a pot to the clean-up and eggs require frying, throwing a skillet into the sink of dishes to be done. All in all, however, it’s worth it.
Much as I love the flavor of fish sauce, its aroma leaves a lot to be desired. My heart knows that anything I make with the stuff will taste good, once I can get it past my nose. When it comes to the olfactory sense, umami means nothing.
That being said, I inhaled these Brussels sprouts. Roasting them tones down their delicious bitter edge and sweetens as much as it softens them. As a side dish, they’re a perfect accompaniment to any meat, but made into a rice bowl topped with a soft cooked egg, they’re phenomenal. The yolk creates a creamy sauce as it mixes with the vegetables and rice that had me chasing around every last bit of peanut and grain of rice. It was delicious.
What I’d Do Different Next Time
Roasted Brussels Sprouts with Peanuts and Fish Sauce Recipe
- 1½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 tablespoon Asian fish sauce
- 1 tablespoon unseasoned rice vinegar
- Chopped roasted unsalted peanuts, for garnish
- Preheat the oven to 425°. On a large rimmed baking sheet, toss the Brussels sprouts with 2 tablespoons of the olive oil and season with salt. Spread in an even layer and roast for about 25 minutes, stirring occasionally, until softened and browned.
- In a small bowl, whisk the remaining 1 tablespoon of olive oil with the fish sauce and vinegar. Drizzle the sauce over the warm Brussels sprouts. Transfer to a platter, sprinkle with chopped peanuts and serve.