White soy sauce is sweeter than regular soy sauce, a good counterbalance to the earthy brussels sprouts.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 400°F. Toss brussels sprouts and 3 tablespoons 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.
步骤2
Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 tablespoon 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.
步骤3
DO AHEAD:Vinaigrette can be made 1 day ahead. Cover and chill.
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Reviews (10)
Back to TopReally liked the flavors this recipe delivered. We love brussels sprouts, especially roasted. This is definitely a keeper. The vinaigrette added a nice sweet, spicy, acid punch to the sprouts. Didn't use white soy, but 'regular' soy, mixed in rosemary and aleppo pepper in the vinaigrette instead of sprinkling on top. I did use the pepitas seeds as garnish -- they did add 'crunch' but not sure they are necessary. Will be making this again.
dory92064
San Diego CA
3/16/2018
This has become our "go to " recipe for brussel sprouts. We subscribe to our local CSA produce box and it is brussel sprout time of year so we have enjoyed this recipe twice in the last few weeks. I love the flavors in this recipe and wouldn't change a thing! I had the left overs for breakfast this morning!!
bethany66
Paso Robles, CA
1/11/2016
This was really good. Very easy and quick to prepare. The dressing adds a nice tang and the chopped rosemary added to the finished dish adds a nice herbal accent.
Anonymous
Washington, DC
12/21/2014
This is very good. It's also simple and quick to prepare. The dressing adds a nice tang and the rosemary added to the finished dish is really nice.
Anonymous
Washington, DC
12/21/2014
Made this for a Thanksgiving potluck family gathering. Served at room temperature to rave reviews
gatour
Jacksonville
11/30/2014
We've made this twice this week and love it. I'm cooking for two, so the first time had some difficulties adjusting the ingredients for the marinade down. Added a little more heat with red pepper. Because I didn't have time to run out to the store that I know has pepitas, my fiance decided to crush and toast cashews since we were pairing them with Asian beef and vegetable and noodles. That worked just fine. I also just added the rosemary and red pepper to the marinade.
TheOnlyDienstBraun
Columbus, OH
10/9/2014
Roasting brussel sprouts is the only way to go and this recipe added some really unique flavors. Very tasty.
suzella
seattle
2/7/2014
Very nice (we love brussels sprouts, though). I'd add more red pepper flakes and more pepitas next time, and I'd just mix the rosemary and red pepper flakes in with the vinaigrette so they distribute better. We just used regular soy sauce and it was fine.
lizboschee
Watertown, MA
1/1/2014
Skipped the pepper and added a bit of garlic powder instead. Served with indian-style spicy roast chicken, heavenly.
Mary94949
Novato, CA
12/1/2013
Made this for thanksgiving to slightly mixed reviews. However could be user error. Might have used a bit too much olive oil in the first step. Very flavorful just wouLd want to make sure they were fully roasted before tossing with the vinaigrette.
kerrydenby
Houston
11/29/2013
