White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.
Recipe information
Yield
8 Servings
Ingredients
2½
pounds brussels sprouts, trimmed, halved lengthwise
4
tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼
cup red wine vinegar
3
tablespoons sugar
1
tablespoon fish sauce
1
tablespoon white soy sauce or reduced-sodium soy sauce
2
tablespoons unsalted, roasted pumpkin seeds (pepitas)
1
teaspoon finely chopped fresh rosemary
1
teaspoon Aleppo pepper or ¼ crushed red pepper flakes
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°. Toss brussels sprouts and 3 Tbsp. 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.
Step 2
Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 Tbsp. 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.
Step 3
DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 150 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 6 Total Sugars (g) 7 Protein (g) 6 Sodium (mg) 320