Ingredients
Brussels sprouts
- 1 pound Brussels sprouts, washed, trimmed and sliced in half lengthwise
- 1½ tablespoons vegetable oil
- ½ teaspoon chopped garlic
- ¼ teaspoon kosher salt
- 3 tablespoons Nam Pla Dressing*
- Katsuo bushi (smoked Bonito flakes)
*Nam Pla Dressing
- ¼ cup nam pla (fish sauce)
- ⅔ cup hot water
- ¾ cup superfine granulated sugar
- 1 tablespoon fresh-squeezed lime juice
- 1 teaspoon rice wine vinegar
- 2 cloves garlic, peeled and thinly sliced
Preparation
Preheat oven to 400°F. In a large mixing bowl, toss Brussels sprouts with oil, garlic and salt. Spread out on to a baking sheet. Bake for 12 to 15 minutes, until lightly golden. Remove from oven and place Brussels sprouts in a warm serving bowl. Toss with Nam Pla dressing and sprinkle with bonito flakes over the top.
Serves 4 to 6 as a side dish.
*Nam Pla Dressing
In a mixing bowl, add nam pla, hot water, sugar, lime juice, rice vinegar. Whisk until sugar has dissolved. Add garlic slices. Place in a plastic or glass container with a tight lid and refrigerate up to 1 week. Makes approximately 1 cup.
