Derived from Alton Brown's brussel sprout recipe.
- 1.5 lb fresh Brussels sprouts
- 3 tablespoons olive oil
- kosher salt
- 0.5 teaspoon sesame oil
- 0.5 teaspoon fish sauce
- 0.5 teaspoon red pepper flakes
- 2 ounces roasted peanuts, chopped
- Heat oven to 425 degrees
- Trim the dry ends from the sprouts and remove any yellow outer leaves, then halve the sprouts logintudinally
- Coat the sprouts with the olive oil and salt to taste in a large bowl and spread in an even layer on a half-sheet pan, placing the cut sides down.
- Roast for 20 to 25 minutes or until the sprouts are lightly browned and tender
- Toss the warm sprouts with the sesame oil, fish sauce, red pepper flakes and peanuts. Serve warm.