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10.27.15 Sambal Roasted Brussels Sprouts with Fish Sauce Vinaigrette

10.27.15 Sambal Roasted Brussels Sprouts with Fish Sauce Vinaigrette

Okay, I’ll admit it. I have a little bit of a brussels sprouts problem. As you may recall from past posts, brussels sprouts just happen to be my most favorite vegetable. Come brussels sprouts season (aka, now!), it’s hard for me to want to eat any other vegetable.

I know, I know. It’s a tough problem to have. But really, when you think about the fact that brussels sprout season will be over before we know it, you can understand why I’ve been cooking these little guys up like there’s no tomorrow.

When it comes to brussels sprouts, we all know that, while delicious in many forms, one of the best ways to enjoy them to their fullest potential is to roast them. With all of their teeny tiny leaves, you end up with maximum surface area for roasting, which in turn leads to copious amounts of perfectly browned, crispy sprouts. Me, I’m lucky if they even make it off of the baking sheet. Because seriously, when faced with a hot pan of crispy roasted sprouts, I go a little crazy.

And while regular old roasted sprouts are simply fantastic, it never hurts to up your brussels sprouts game every now and then. Such as adding a spicy twist of sambal oelek; that wonderful chile garlic paste that’s always a staple in my house. And once roasted to spicy perfection, you really can’t go wrong with tossing said sprouts in a simple vinaigrette bursting with citrus, cilantro, and plenty of fish sauce umami. Yeah, that’s some serious brussels sprout awesomeness right there. Be careful, or you may soon find yourself as enamored with these cute little crucifers as I am.


Sambal Roasted Brussels Sprouts with Fish Sauce Vinaigrette

serves 3-4 as a side

brussels sprouts:

  • 1 lb brussels sprouts, trimmed and halved
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, smashed with the back of your knife
  • 2-3 thai chiles, smashed with the back of your knife (optional)
  • 2 Tbsp canola oil
  • 1 Tbsp sambal oelek  (chile garlic paste)


  • ¼ cup (loose packed) cilantro, roughly chopped
  • 2 Tbsp fresh lime juice
  • 1 ½ Tbsp canola oil
  • 2 tsp fish sauce
  • 1 tsp brown sugar
  • 1 tsp sriracha hot sauce
  • additional cilantro and chopped dry-roasted peanuts for serving

1. Preheat oven to 400 degrees.

2. Place halved brussels sprouts in a medium bowl, along with the sliced shallot, smashed garlic, and chiles (if using). In a small bowl or measuring cup, whisk together the oil and sambal oelek. Pour over the brussels sprouts mixture, and mix until vegetables are evenly coated.

3. Spread brussels sprout mixture in a single layer onto a baking sheet, and roast in the oven at 400 degrees until vegetables are beginning to brown nicely, about 25 minutes. Be sure to stir the vegetables once about halfway during cooking to prevent too much browning on the bottom.

4. While brussels sprouts are roasting, make the vinaigrette by whisking together the cilantro, lime juice, canola oil, fish sauce, brown sugar, and sriracha until smooth.

5. Once brussels sprouts are done roasting, cool them for about 5 minutes, then transfer them to a medium bowl. Give the vinaigrette a good stir, then pour over the roasted brussels sprouts, tossing to coat.

6. Transfer to a serving plate and top with more cilantro and a sprinkling of chopped peanuts. Serve immediately. 

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