Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Saturday, May 20, 2017

Roast Brussel Sprouts with Fish Sauce

Okay, here’s a quicky that packed with flavor and crunch…great as an appetizer or side dish. Preheat your oven to 425 degrees then in a small bowl combine a tablespoon each of olive oil, fish sauce, and rice vinegar. After that, coarsely chop a large handful of peanuts.

Next, trim and halve a pound of Brussel sprouts then toss with a bit of olive oil and kosher salt. Spread flat side down on a baking sheet and roast for twenty minutes, flip, then cook for another ten…crispy edges are good. Immediately toss with the sauce and chopped peanuts and serve.

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