SPROUTS FISH OIL RECIPES

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ROASTED BRUSSELS SPROUTS WITH FISH SAUCE DRESSING RECIPE ...



Roasted Brussels Sprouts with Fish Sauce Dressing Recipe ... image

Fish sauce may seem like an unlikely ingredient for a dressing, but these Brussels sprouts are flat-out addictive. Serve with grilled chicken or coconut shrimp and rice for a complete meal.

Provided by Carolyn Malcoun

Categories     Low-Calorie High-Fiber Summer Recipes

Total Time 35 minutes

Number Of Ingredients 9

1?½ pounds Brussels sprouts, trimmed and halved (quartered, if large)
2 tablespoons grapeseed oil
1 tablespoon fish sauce
1 tablespoon lime juice
½ teaspoon brown sugar
1 clove garlic, grated
1 small red chile pepper, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint

Steps:

  • Position oven rack in lowest position; preheat oven to 400 degrees F.
  • Toss Brussels sprouts with oil in a large bowl. Spread evenly on a large baking sheet. Roast on the lowest rack, stirring once halfway through, until tender, 18 to 20 minutes.
  • Meanwhile, whisk fish sauce, lime juice, brown sugar, garlic and chile in the bowl.
  • Return the roasted Brussels sprouts to the bowl and toss to coat with the dressing. Serve topped with cilantro and mint.

Nutrition Facts : Calories 141.1 calories, CarbohydrateContent 16.8 g, FatContent 7.3 g, FiberContent 6.2 g, ProteinContent 6.1 g, SaturatedFatContent 0.8 g, SodiumContent 338.2 mg, SugarContent 4.8 g

BAR SNACK BRUSSELS SPROUTS STEEPED IN OLIVE OIL AND FISH ...



Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish ... image

This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.

Provided by Gabrielle Hamilton

Total Time 1 hours 15 minutes

Number Of Ingredients 4

Kosher salt
Brussels sprouts, trimmed at stalk end
Extra-virgin olive oil
Vietnamese fish sauce

Steps:

  • Bring a large pot of water to a boil, and season with coarse kosher salt until as salty as the sea. We encourage you to actually get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot.
  • Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but not al dente.
  • Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.

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