Crispy Brussels Sprouts w/ Fish Sauce Vinaigrette

Serves 4.
Prep Time:
Total Time:
Rated 2.7 out of 5
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Very good31%
Genius Crispy Brussels Sprouts with Fish Sauce: These are the brussels sprouts of your dreams. Beautifully crispy, but tender on the inside and tossed with a salty fish sauce vinaigrette. From the Food52 Genius Recipes Cookbook! |
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Perfectly crispy Brussels Sprouts with a tangy and salty fish sauce vinaigrette. My ideal Brussels sprouts and possibly the perfect vegetable side.

Recipe from Genius Recipes.


2 pounds brussels sprouts, halved
Neutral oil, for frying
Fish sauce vinaigrette:
1/2 cup fish sauce
1/4 cup warm water
2 tablespoons rice wine vinegar
1 lime, juice only
1/4 cup sugar
1 clove garlic, minced
1-3 red chiles, thin sliced
2 tablespoons minced cilantro, stems and leaves
3 tablespoons fresh mint, chopped


1) For sprouts, preheat oven to 400 degrees F. Heat about 2 tablespoons oil in two oven safe skillets over medium heat. Add sprouts, cut-side down to the skillets. You’ll need two to hold all the sprouts. Don’t pile them in one skillet.

2) After bottoms of sprouts begin to brown, about five minutes, transfer skillets to oven to finish roasting for 10-15 minutes until they are really crispy on the bottom and around the edges. Don’t stir them or touch them.

For sauce, combine fish sauce, water, vinegar, lime, sugar, garlic, and chiles in a bowl. Taste for salt. if it’s too salty, add more water. Right before serving, combine this base with cilantro and mint.

Drizzle roasted sprouts with the vinaigrette and serve warm or at room temperature.