Description
Scale
Ingredients
- 1 ½ pounds brussels sprouts (trimmed and halved)
- 2 tablespoons safflower or grapeseed oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon tamari or soy sauce
- 1 tablespoon Asian fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon unseasoned (and unsweetened rice vinegar)
- ¼ cup chopped roasted unsalted peanuts (for garnish)
- Sea salt (freshly ground pepper, to taste)
Instructions
- Preheat the oven to 425°. On a large rimmed baking sheet, toss the brussels sprouts with 2 tablespoons of oil. Spread in an even layer and roast for about 25 minutes, stirring occasionally, until softened and browned.
- In a small bowl, whisk 1 tablespoon of sesame oil with the tamari, fish sauce, and vinegar. Squeeze a quarter of a fresh lime over the roasted vegetables (about a tablespoon) and drizzle the sauce over the warm brussels sprouts. Season to taste with salt and pepper, and more tamari, as needed. Transfer to a platter, sprinkle with chopped peanuts and serve.
Notes
Adapted from from Julia Turshen’s Small Victories