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Roasted Brussels sprouts with crisp shallots and sweet, sour and salty dressing

You'll need

2 tbsp extra-virgin olive oil 10 gm (1 tsp) butter 350 gm Brussels sprouts (about 16), trimmed, outer leaves discarded For shallow-trying: olive oil 4 large golden shallots, shaved on a mandolin 1 garlic clove 4 small red chillies, coarsely chopped 2 tbsp fish sauce 30 gm light palm sugar, crushed ¼ cup coarsely chopped coriander To serve: lime wedges


  • 01
  • Preheat oven to 190C. Heat extra-virgin olive oil and butter in an ovenproof frying pan over medium-high heat, add Brussels sprouts and cook, tossing occasionally, until starting to brown (2-3 minutes). Transfer to oven and roast until golden and tender (12-18 minutes).
  • 02
  • Heat 2cm of olive oil in a small saucepan over high heat, add shallot and stir until crisp (4-8 minutes), then transfer with a slotted spoon to absorbent paper to drain.
  • 03
  • Pound garlic with a mortar and pestle, then add chillies and pound to a paste. Add fish sauce and palm sugar and pound to combine. Add to Brussels sprouts with coriander and toss to coat well. Transfer to a platter, top with shallots and serve with lime wedges.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

This dish is inspired by a favourite from Momofuku Ssäm Bar in New York. Asian flavours work really well with sprouts, and roasting them until they are deep golden brings out their incredible nutty flavour.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium-dry amontillado.

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