Sweet And Sour Brussels Sprouts
- 2 1/2 lbs brussels sprouts, trim and halve lengthwise
- 4 Tbs evoo, divided
- kosher salt and fresh ground blk pepper
- 1/4 c red wine vinegar
- 3 Tbs sugar
- 1 Tbs fish salt
- 1 Tbs white soy sauce
- 2 Tbs unsalted, roasted pumpkin seeds
- 1 tsp finely chopped fresh rosemary
- 1 tsp Aleppo pepper or 1/4 tsp crusher red pepper flakes
- Preheat oven 400 degrees. Toss sprouts and 3 Tbs oil on large rimmed baking sheet; season w/ salt, pepper. Roast, tossing halfway through until softened and cut sides are browned 20-25 mins.
- Whisk vinegar, sugar, fish sauce, soy sauce and remaining 1 Tbs oil in large bowl. Add sprouts toss to coat, transfer to platter. Top with pepitas and rosemary; sprinkle with Aleppo pepper.
- Do Ahead: Vinaigrette can be made 1 day ahead, cover and chill.
brussels sprouts, evoo, kosher salt, red wine vinegar, sugar, salt, soy sauce, pumpkin seeds, fresh rosemary, pepper
Taken from www.epicurious.com/recipes/member/views/sweet-and-sour-brussels-sprouts-52555191 (may not work)