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Maple Fish Sauce Brussels Sprouts

Maple Fish Sauce Brussels Sprouts are roasted to perfection, featuring a unique blend of maple syrup and fish sauce for an unforgettable flavor experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Brussels Sprouts
  • 1 lb 1 lb (450 g) Brussels sprouts, trimmed and halved Choose bright green, firm sprouts for the best flavor.
  • 4 tsp 4 tsp (20 ml) fish sauce Opt for high-quality, fermented fish sauce for authenticity.
  • 1 Tbsp 1 Tbsp (15 ml) maple syrup Use pure maple syrup for best flavor.
  • 1/4 tsp 1/4 tsp white or black pepper Freshly ground pepper enhances taste.
  • 5-6 cloves 5-6 cloves garlic, chopped Fresh garlic adds incredible depth of flavor.
  • 4 Tbsp 4 Tbsp (60 ml) neutral flavored oil for fried garlic This creates a beautiful golden crust.
  • as needed none Neutral-flavored oil, as needed for frying Canola or grapeseed oil works well, or avocado oil for health benefits.
  • 1/4 tsp Optional: Fried garlic Use granulated garlic (1/4 tsp) if you're in a hurry.

Method
 

For the Fried Garlic
  1. In a small pot or wok set over medium-low heat, add 4 tablespoons of neutral oil.
  2. Drop in a piece of chopped garlic as a tester. Once it bubbles gently, you’re ready to fry!
  3. Add the remaining chopped garlic. Keep an eye on it, stirring occasionally. Fry until golden brown, which takes about 3-5 minutes.
  4. Using a fine mesh strainer, strain the garlic, discarding excess oil or repurposing it for another dish.
For the Brussels Sprouts
  1. In a large skillet, add enough oil to coat the bottom. Heat over medium-high.
  2. Place Brussels sprouts cut side down in a single layer and cook until well browned (about 4 minutes).
  3. Carefully flip them and cook for an additional minute until slightly tender. Remove from the pan and repeat with any remaining sprouts.
  4. Toss both batches of Brussels sprouts back into the skillet. Add fish sauce, maple syrup, and white pepper. Stir well to coat.

Notes

Leftover Brussels can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore their crispiness.