Roasted Brussels Sprouts with Fish Sauce Sriracha Vinaigrette

I have always loved brussel sprouts roasted or fried with olive oil, garlic and salt.  In recent years, I have had brussel sprouts that were even better than that in restaurants.  Once I had brussel sprouts that were roasted with sriracha sauce in a restaurant.  More recently, I had fried brussel sprouts with fish sauce vinaigrette in a restaurant that were out of this world.  I don’t know exactly what ingredients were used to make the vinaigrette, so I experimented and came up with the following.  I thought it was pretty darn good, and plan to serve it for Thanksgiving.  I do not specify the amount of brussel sprouts because you can use whatever quantity is appropriate for the number of people you will serve.  There should be plenty of vinaigrette.  I made the vinaigrette a few days ago, used it a couple of times for small numbers of people and have enough left for an upcoming event when I will be serving a crowd.

Roasted Brussel Sprouts with Fish Sauce Sriracha Vinaigrette

Brussel sprouts, halved

Extra Virgin Olive Oil

1 clove garlic, pressed or chopped

Fish Sauce Sriracha Vinaigrette

1/3 cup fish sauce

¼ cup water

2 TBS sriracha sauce

¼ cup sugar

1 clove garlic, pressed or chopped

2 TBS rice wine vinegar

Preheat oven to 400 degrees.  Toss brussel sprouts with olive oil and chopped or pressed garlic, making sure to coat all sides of each sprout.  Spread in roasting pan or on cookie sheet covered with aluminum foil (for quick clean up, all you have to do is throw away the aluminum foil).  Roast for about a half hour, until beginning to brown, and tossing several times during roasting. 

Toss with enough vinaigrette to coat.