Fiery Sambal Brussels Sprouts with Fish Sauce Kissed Vinaigrette

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Preheat your oven to 400°F (200°C). A hot oven is crucial for achieving that desirable crispy exterior on the Brussels sprouts. Make sure the oven is fully preheated before proceeding to the next step.

   ~5 min

   Tip: Don't skip preheating! It's key to getting crispy sprouts.
2. 2

   Wash and trim the Brussels sprouts. Remove any yellow or damaged outer leaves, then halve or quarter them depending on their size. Smaller pieces will roast faster and create more surface area for caramelization.

   ~5 min

   Tip: Uniform sizes help ensure even cooking.
3. 3

   In a large bowl, toss the Brussels sprouts with vegetable oil, salt, and pepper. Make sure the sprouts are evenly coated with oil to promote browning and prevent them from sticking to the baking sheet. Seasoning them now ensures the flavor penetrates during roasting.

   ~2 min

   Tip: Don't overcrowd the bowl; work in batches if needed.
4. 4

   Spread the Brussels sprouts in a single layer on a baking sheet. Overcrowding the pan will steam the sprouts instead of roasting them, resulting in a less desirable texture. Use two baking sheets if necessary.

   ~1 min

   Tip: Line the baking sheet with parchment paper for easier cleanup.
5. 5

   Roast the Brussels sprouts for 15-20 minutes, or until they are tender and browned, flipping halfway through. Keep an eye on them, as roasting times may vary depending on your oven. You want them to be deeply caramelized but not burnt.

   ~15 min

   Tip: Listen for the sizzle – that's the sound of caramelization!
6. 6

   While the Brussels sprouts are roasting, prepare the sambal glaze. In a small bowl, whisk together the sambal oelek, soy sauce, and honey until well combined. This glaze will add a sweet, spicy, and savory punch to the roasted sprouts.

   ~2 min

   Tip: Adjust the amount of sambal to your spice preference.
7. 7

   In another small bowl, prepare the fish sauce vinaigrette. Whisk together the rice vinegar, fish sauce, minced garlic, grated ginger, and sesame oil. The vinaigrette's acidity will cut through the richness of the glaze and add a layer of complexity to the dish.

   ~2 min

   Tip: Taste and adjust the vinaigrette to your liking; add a touch of honey if needed.
8. 8

   Remove the roasted Brussels sprouts from the oven and transfer them to a clean bowl. Immediately pour the sambal glaze over the hot Brussels sprouts and toss to coat evenly. Doing this while they're hot allows the glaze to adhere better.

   ~1 min

   Tip: Work quickly to ensure even coating.
9. 9

   Drizzle the fish sauce vinaigrette over the glazed Brussels sprouts and toss gently to combine. Be careful not to overmix, as you want to maintain the crispy texture. The vinaigrette should lightly coat the sprouts, adding a tangy and savory counterpoint to the spice.

   ~1 min

   Tip: Add the vinaigrette gradually, tasting as you go.
10. 10

    Transfer the Sambal Brussels sprouts to a serving dish. Garnish with toasted sesame seeds for added flavor and visual appeal. The sesame seeds provide a nutty crunch that complements the other textures in the dish.

    ~1 min

    Tip: Toast the sesame seeds in a dry pan for a few minutes until fragrant and golden.
11. 11

    Squeeze fresh lime juice over the dish just before serving for extra zing. The lime juice brightens all the flavors, making a more vibrant and refreshing finish. Serve immediately and enjoy the symphony of flavors!

    ~1 min

    Tip: Use a microplane grater to zest a little lime peel over the dish too.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts