Sweet-and-Sour Brussels Sprouts
White soy sauce is sweeter than regular soy sauce, and creates a sweet and
sour counterbalance to the earthy brussels sprouts.
Servings: 8
INGREEDIENTS
a.. 2½ pounds brussels sprouts, trimmed, halved lengthwise
b.. 4 tablespoons olive oil, divided
c.. Kosher salt and freshly ground black pepper
d.. ¼ cup red wine vinegar
e.. 3 tablespoons sugar
f.. 1 tablespoon fish sauce
g.. 1 tablespoon white soy sauce or reduced-sodium soy sauce
h.. 2 tablespoons unsalted, roasted pumpkin seeds (pepitas)
i.. 1 teaspoon finely chopped fresh rosemary
j.. 1 teaspoon Aleppo pepper or ¼ crushed red pepper flakes
Nutritional Information
Calories (kcal) 150 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0
Carbohydrates (g) 17 Dietary Fiber (g) 6 Total Sugars (g) 7 Protein (g) 6
Sodium (mg) 320
PREPARATION
a.. Preheat oven to 400°. Toss brussels sprouts and 3 Tbsp. oil on a
rimmed baking sheet; season with salt and pepper. Roast, tossing halfway
through, until softened and cut sides are brown, 20-25 minutes.
b.. Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 Tbsp. oil
in a large bowl. Add brussels sprouts and toss to coat; transfer to a
platter. Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper.
c.. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
