Caramelized fish sauce brussels sprouts
Prep time
Cook time
Total time
These roasted Asian Brussels sprouts are sweet salty and a little bit funky thanks to the fish sauce vinaigrette and fresh mango.
Serves: 4 servings
  • 1 pound Brussels sprouts
  • 1 head cauliflower or romanesco
  • 1 cup diced mango
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh mint or basil
  • For the fish sauce vinaigrette:
  • ¼ cup fish sauce or 2 tablespoons soy sauce if vegan
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 lime, juiced
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 Thai or serrano chile, minced
  1. Pre-heat the oven to 425 degrees. Prepare the Brussels sprouts by washing and trimming them, remove about ½ cup of the outer leaves to finish the salad with. Cut the sprouts in half from stem to top and place on a baking sheet. Separate the cauliflower into florets and place on another baking sheet. Toss the vegetables with the 2 tablespoons of olive oil and season with salt and pepper. Roast the vegetables until caramelized and tender about 20 minutes.
  2. While the vegetables are roasting, blanch the reserved brussels sprout leaves in a pot of boiling water for 30 seconds. Immediately add to an ice bath and pat dry.
  3. Make the dressing by whisking all the ingredients in a bowl.
  4. To compose the salad, toss the vegetables with the dressing and scatter the mango and herbs over the top.
Recipe by Scaling Back at