4 Servings 25 min Cook
1 Tbsp Fresh Cilantro
1 Tbsp Spearmint
1/4 Cup Fish Sauce
2 Tbsp Water
1 Tbsp Rice Wine Vinegar
1/2 Fruit (2" dia) Limes
2 Tbsp Honey
1 Cloves, minced Garlic
1 Pepper Jalapeno Peppers
2 Tbsp Olive Oil
24 Sprout Brussels Sprouts
Preheat oven to 400 degrees F and place a rack in the middle.
Combine cilantro, mint, fish sauce, water, rice wine vinegar, lime juice, honey, garlic, and chili pepper and set aside.
Peel away any loose or discolored outer leaves from Brussel sprouts.
Trim the dry end of the stems with a knife, and cut the sprouts in half (or in quarters if large).
Do not wash the sprouts, but if you must, dry very well.
Heat olive oil over medium-high heat in an oven-safe skillet.
Add the Brussel sprouts cut side down.
When they begin to brown, transfer the pan to the oven and roast for further 15 minutes.
If you don’t have an oven-safe skillet, grease a baking sheet with olive oil and spread Brussel sprouts cut sides down.
Roast in the oven for 20 to 25 minutes, tossing them around with a spratula once they start to brown nicely.
When ready to serve, transfer Brussel sprouts to a bowl, top with the dressing and toss once or twice to coat.
Serve immediately and enjoy!
