Roasted Brussel Sprouts | The Cooking World
Try Molly Baz's unique roasted Brussels sprouts recipe from More is More - a perfect blend of crispy leaves, Vietnamese-inspired vinaigrette, and peanuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookingworld.com.
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)
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