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

AT A GLANCE

  • Serves 4 people

  • 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
  • ΒΌ 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.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY

Drinking Suggestion:

MEDIUM-DRY AMONTILLADO. , suggested by MAX ALLEN

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