Brussels Sprouts Recipe

Prep

Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Halve the sprouts lengthwise. If some are very large, quarter them so pieces are roughly uniform in size (about 1/2–3/4 inch). Pat dry with a towel.

Season

Place halved Brussels sprouts in a large bowl. Add 2 tbs vegetable oil, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat evenly.

Roast or Pan-Sear

Option A - Roast: Preheat oven to 425°F (220°C). Spread sprouts cut-side down on a rimmed baking sheet in a single layer. Roast 20–25 minutes, flipping once after 12–15 minutes, until caramelized and tender. Option B - Pan-Sear: Heat a large skillet over medium-high heat until hot. Add 1 tbs oil and place sprouts cut-side down in a single layer (work in batches if needed). Cook without moving 5–7 minutes until deeply browned, then stir and cook another 4–6 minutes until tender. Reduce heat if outsides brown too quickly.

Make the sauce base

In a small bowl, whisk together 1.5 tbs fish sauce, 1 tbs soy sauce, 1 tbs rice vinegar, 0.5 tbs brown sugar, 0.5 tsp sriracha (or to taste), and 2 tbs water until sugar dissolves. In a separate small bowl, mix 0.5 tsp cornstarch with 1 tbs water to create a slurry and set aside.

Aromatics

Heat 1 tbs neutral oil in a small skillet over medium heat. Add 3 minced garlic cloves and 1 tbs grated ginger. Sauté, stirring, 30–45 seconds until fragrant but not browned.

Combine and thicken

Pour the fish-soy-vinegar mixture into the skillet with the aromatics. Bring to a gentle simmer, then stir in the cornstarch slurry. Simmer 1–2 minutes until sauce slightly thickens and becomes glossy.

Finish the sauce

Remove skillet from heat and whisk in 1 tbs unsalted butter until melted and emulsified, then stir in 1 tsp fresh lime juice and 1/4 cup grated Parmesan until fully incorporated and the sauce is smooth (the cheese will slightly melt into the warm sauce). Taste and adjust: add a pinch more sugar if too sour, more sriracha if you want heat, or a splash more soy/fish if you want saltiness.

Coat the sprouts

Return roasted or pan-seared Brussels sprouts to the skillet (or place sprouts in a large bowl). Pour the warm ginger-garlic-Parmesan sauce over the sprouts and toss gently to coat so the sauce clings to the surfaces and collects in cut sides. If the sauce tightens as it cools, rewarm briefly over low heat and toss.

Garnish and serve

Transfer coated Brussels sprouts to a serving dish. Sprinkle with 1 tsp toasted sesame seeds and 1 tbs chopped cilantro or Thai basil, if using. Serve immediately as a side or snack.