Caramelized Brussels Sprouts

The first time I tried the unlikely duo of Brussels sprouts and fish sauce was at Uchiko, a Japanese farmhouse-style restaurant in Austin, Texas. This is my spin on their famous dish, featuring crispy roasted Brussels sprouts tossed in a savory caramel sauce. When used correctly (and sparingly), fish sauce does not actually taste fishy. Here, it complements the sweet and sour flavor profile of the Japanese-inspired side dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F.

Step 2

Trim the ends of the Brussels sprouts, then halve them lengthwise. Scatter them on a baking sheet, drizzle with the olive oil, and toss to combine. Roast for about 35 minutes, until the sprouts are golden brown. While they are roasting, make the sauce.

Step 3

Heat the butter in a small saucepan set over medium heat. Once melted, add the garlic and crushed red pepper flakes and cook, stirring, until fragrant, about 1 minute. Whisk in the brown sugar and cook, whisking occasionally, until the mixture is smooth, about 3 minutes. Whisk in the lime juice, soy sauce, and fish sauce, bring to a boil, and cook for 2 minutes. Whisk in the cornstarch mixture and boil until thick and syrupy, about 2 minutes.

Step 4

Remove the Brussels sprouts from the oven and increase the oven temperature to 450°F. Drizzle the sprouts with the sauce and toss to combine. Return the Brussels sprouts to the oven and continue roasting until caramelized, about an additional 5 minutes. Serve warm.