Roasted Brussels Sprouts with Fish Sauce Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Charred roasted brussels sprouts with a sweet, sour, spicy, and salty fish sauce vinaigrette. Complex Southeast Asian flavors with satisfying crunch. A memorable vegetable side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 garlic clove
- 2 red birds-eye chillies
- 1 bunch of fresh coriander ((leaves and stems))
- 1/4 cup fish sauce
- 2 tbsp water
- 1 tbsp rice wine vinegar
- Juice of 1/2 lime
- 2 tbsp raw sugar
- 1 lb brussels sprouts ((the small/baby ones are better as they taste sweeter))
- 1 tbsp neutral oil ((canola/vegetable/grapeseed))
- small handful of fresh mint
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1435mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 625mg
- Calcium
- 67mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1435MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.