Brussels Sprouts with Cilantro-Lime Dressing
Brussels sprouts cooked stovetop until golden, then finished in the oven until deep brown and tender, and tossed hot in a bright fish sauce-lime-chilli dressing loaded with cilantro and mint. Optional puffed rice on top for crunch. A serious side dish.
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2½ lbs (1.1 kg) Brussels sprouts, halved, tough outer leaves removed -
oil, for cooking -
¼ cup fish sauce -
2 tbsp sugar -
1 tbsp lime juice (~½ a lime) -
1 tbsp rice wine vinegar -
3 small red chillies (fresh), thinly sliced -
lots of garlic, finely chopped -
2 tbsp water -
¼ cup finely chopped cilantro stems -
1 cup finely chopped cilantro leaves -
⅓ cup finely chopped mint -
½ cup puffed rice cereal (e.g. Kashi) — optional, for crunch
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Preheat oven to 400°F (200°C).
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In a large, oven-safe skillet, heat some oil. Add the Brussels sprouts, cut-side down, and cook stirring occasionally until golden — about 10 minutes.
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Transfer the skillet to the oven and roast until deeply golden-brown and tender, about 15 minutes more.
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In a large heatproof bowl, whisk together the water, fish sauce, sugar, lime juice, vinegar, chillies, and garlic to make the dressing. Stir in the cilantro stems and mint. Set aside.
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Add the hot Brussels sprouts directly to the dressing and toss well. Transfer to a serving dish. Top with cilantro leaves and puffed rice if using. Serve immediately.
