Ingredients
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2 (12 oz) pkgs halved Brussels sprouts
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2 tbsp olive oil
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1/2 cup Thai-style sweet chili sauce
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1 tsp fish sauce
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1 tbsp lime juice
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1/4 cup chopped mint
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1/4 cup crispy fried onions
Steps
1
Preheat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts and oil. Arrange each sprout cut-side down in a single layer. Roast 20–25 min., until sprouts are caramelized and tender.
2
Meanwhile, in a large bowl, whisk together the chili sauce, fish sauce, and lime juice.
3
Add sprouts to bowl with sauce, along with the mint. Toss until well coated. To serve, crumble the onions on top.
Tips
Find fish sauce in the International Foods aisle. Use a dash of leftover sauce in marinades, stir-fries, and curries to amp up savoriness.
