Ingredients
3 tbsp. canola oil
2 1/2 lb. Brussels sprouts
1/4 c. fish sauce
2 tbsp. sugar
1 tbsp. lime juice
1 tbsp. rice wine vinegar
1 small fresh chilis
1 clove garlic
1/4 c. finely chopped cilantro stems
1 c. leaves cilantro
c. Chopped mint
1/2 c. puffed rice
Preparation
Step 1Preheat oven to 400 degrees F. In a large, oven safe skillet over medium-high heat, heat oil. Add brussels sprouts to skillet and cook, stirring occasionally, until sprouts start to turn golden and are barely tender, about 10 minutes.Step 2Transfer skillet to oven and roast until all are deep golden brown and tender, about 15 minutes more.Step 3Meanwhile, in a large, heatproof bowl, whisk together 2 tablespoons water, fish sauce, sugar, lime juice, vinegar, chilis, and garlic to make a vinaigrette. Stir in cilantro stems and mint; set aside.Step 4Add hot Brussels sprouts to vinaigrette, toss well, and transfer to a large serving platter. Top with cilantro leaves and puffed rice, if using, and serve.
