Name: Sweet-and-Sour Brussels Sprouts
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

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White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.

Recipe notes