Roasted Brussel Sprouts

By The Cooking World, Editorial Staff

December 22, 2023

Roasted Brussel Sprouts with Shallots and Sticky Fish Sauce

Discover a delightful twist on Brussels sprouts from Molly Baz's More is More, a cookbook that truly lives up to its name.

In this inspired recipe, every part of the Brussels sprout is celebrated. Those often-forgotten crispy leaves? They're brought back into the spotlight, adding a wonderful crunch to the tender, roasted sprouts. The dish is elevated with a bold, Vietnamese-inspired fish sauce vinaigrette and a sprinkle of chopped peanuts for an extra layer of texture.

This isn't just another Brussels sprouts recipe; it's a testament to Molly's philosophy of making every ingredient shine. Perfect for your Thanksgiving feast or any special occasion, this dish promises to turn the humble Brussels sprout into a culinary star.

PREP TIME

15 minutes

COOK TIME

35 minutes

serves

Ingredients

680 g (1½ pounds) Brussels sprouts
1 large shallot
3 garlic cloves
1 serrano or Fresno chile
1 bunch of cilantro
59 g (¼ cup) unseasoned rice vinegar, plus more to taste
Kosher salt and freshly ground black pepper
45 g (3 tablespoons) sugar, plus a pinch
45 g (3 tablespoons) extra-virgin olive oil
15 g (1 tablespoon) fish sauce
3 big handfuls of roasted, salted peanuts (about ½ cup)

Special Equipment

Instructions

Place a large rimmed baking sheet on a rack in the bottom third of the oven. Preheat the oven to 230 ºC (450°F).
Trim 1.2 cm (½ inch) off the ends of 680 g (1½ pounds) Brussels sprouts, pulling off a couple of outer leaves from each sprout (they'll naturally fall off as you trim). Halve the sprouts and set the leaves aside (you should have about 2 cups of leaves). Thinly slice 1 large shallot. Place it in a small bowl and cover with 59 g (¼ cup) rice vinegar and a pinch each of salt and sugar. Let sit and pickle while you prep the rest.
In a large bowl, toss the halved Brussels sprouts with a few generous glugs of olive oil. Season with salt and freshly ground black pepper. Once the oven has preheated, carefully remove the hot baking sheet and dump the Brussels onto the sheet, using tongs to arrange them cut-side down. Return the pan to the oven and roast until the Brussels are soft in the center and charred all over, 20 to 25 minutes.
Firmly smash 3 garlic cloves with the side of your knife, discarding their skins.
Thinly slice 1 serrano chile.
While the Brussels roast, in a small saucepan, add 45 g (3 tablespoons) sugar, shaking the pan to distribute the sugar evenly. Set it over medium-low heat and cook without stirring until the sugar turns a deep caramel color, 8 to 10 minutes. If you notice that certain parts of the pan are turning brown quicker than others, move the pan around and rearrange it on the burner to avoid hot spots. Keep an eye on things, as the sugar will get very dark very quickly toward the end. Once you achieve a deep caramel color, remove the pan from the heat and stir in the liquid from the pickled shallots, holding the shallots back (they'll get added to the sprouts later on). The liquid will sputter a bit when it hits the caramel — that's okay! Stir in the smashed garlic and sliced chiles.
Return the saucepan to medium heat and simmer, stirring, until slightly reduced, 2 to 3 minutes. Remove from the heat and stir in 15g (1 tablespoon) fish sauce.
Add the Brussels leaves to the now-vacant bowl along with the pickled shallots. Add another glug or two of rice vinegar and season well with salt. Use your hands to scrunch the leaves, encouraging them to break down a bit and become well seasoned.
Coarsely chop or crush 3 bug handfuls of roasted, salted peanuts and chop the leaves and tender stems of 1 bunch of cilantro. Add them to the bowl of Brussels.
Once the roasting sprouts are well browned, add them to the bowl as well, along with the fish sauce caramel, and toss well to coat evenly. Serve immediately!

Roasted Brussel Sprouts