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Sweet & Sour Brussels Sprouts (Asian style): Submitted by: Vickie | Date Added: 3 Dec 2015
Listed in: Side Dishes: Vegetables / Brussels Sprouts Ingredients

2.5 lbs brussels sprouts, trimmed & halved lengthwise
4 T evoo, divided
Kosher salt, freshly ground pepper

1/4 c red wine vinegar
3 T sugar
1 T fish sauce
1 T reduced sodium soy sauce
2 T unsalted, roasted pumpkin seeds (pepitas)
1 t finely chopped fresh rosemary
1/4-1/2 t crushed red pepper flakes

Cooking Instructions

Preheat oven to 400 degrees. Toss sprouts with 3 T oil on a rimmed baking sheet; season with salt & pepper. Roast, tossing halfway through, until softened and cut sides are browned (about 20-25 minutes).

Whisk vinegar, sugar, fish sauce, soy sauce and remaining 1 T of oil in large bowl. Add sprouts and toss to coat; transfer to a platter. Top with pumpkin seeds, rosemary, and red pepper flakes.

(Cook's note: Vinaigrette can be made 1 day in advance.)

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