Upon eating these Brussels sprouts, L. said that he did not think I had it in me to make Brussels sprouts taste so good. He meant it as a compliment but the phrasing made me want to hit him upside the head. Violent impulses aside, these Brussels sprouts are really good - caramelized in places, pleasantly nutty and soft in others, offset by the acidity of the lemon and the funk of fish sauce.
1 lb Brussels sprouts
1 Tbsp olive oil
1 Tbsp fish sauce
Juice from one lemon
Preheat the oven to 400. Line a baking tray with foil.
While the oven is preheating, prep your Brussels sprouts - cut off the ends, remove any outer leaves that seem tough or are blemished, cut the largest ones in half so that everything is approximately the same size.
Place the Brussels sprouts in one layer on the foil lined tray and drizzle with the oil.
Place in the oven and bake for 22 minutes, opening the oven door and shaking the pan vigourously a couple of times to redistribute the Brussels sprouts and to ensure potential caramelisation on all sides.
Remove the tray from the oven. Drizzle with the fish sauce and spritz with the lemon juice. Toss quickly to combine and transfer to your serving dish.
I didn't salt these because fish sauce seems salty enough but taste one before serving and adjust seasoning to your taste.
P.S. The pork chop in the background is not burnt, it is exhibiting signs of contact with caramelized red miso - tasty!
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