If you've roasted Brussels sprouts before, you'll know this is a great way to get caramelized and crispy bites, eliminating the bitter taste of raw sprouts that some people complain about. When oven-roasting Brussels sprouts, you'll need an oil or fat to help crisp up the exterior. A balancing ingredient like balsamic vinegar or honey can be used to add a touch of sweetness, or a squeeze of lemon to cut through the rich, earthy flavor of roasted Brussels sprouts.
If you're more into salty-umami flavors than sweet or citrus, there's one ingredient that takes Brussels sprouts to another level: Fish sauce. This is a staple ingredient in Asian cuisine, and is made by fermenting anchovies, salt, and water, which is what gives this sauce a fishy and salty flavor. When added in small quantities, fish sauce brings a funky flavor to the table, with its unique savory and briny taste.
Adding fish sauce to your brussels sprouts When adding fish sauce to your roasted Brussels sprouts, less is definitely more. Fish sauce is quite intense, and can make your sprouts just plain salty if you get too heavy-handed. The best way to incorporate this sauce into your roasted Brussels sprouts recipe , is by making a dressing with a couple tablespoons of fish sauce, combined with other ingredients to balance out its flavors.
Sesame oil, an acidic element like lime juice or vinegar, plus something sweet (honey or brown sugar) works well for a dressing with fish sauce, and optionally, something spicy li.