Roasted Brussel Sprouts | The Cooking World

Ingredients

• 680 g (1½ pounds) Brussels sprouts
• 1 large shallot
• 3 garlic cloves
• 1 serrano or Fresno chile
• 1 bunch of cilantro
• 59 g (¼ cup) unseasoned rice vinegar, plus more to taste
• Kosher salt and freshly ground black pepper
• 45 g (3 tablespoons) sugar, plus a pinch
• 45 g (3 tablespoons) extra-virgin olive oil
• 15 g (1 tablespoon) fish sauce
• 3 big handfuls of roasted, salted peanuts (about ½ cup)