mific (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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gluten_free2022-08-01 05:09 am
mific) wrote in gluten_free2022-08-01 05:09 am
Spicy and Tangy Brussel Sprouts
GF, low carb, Servings: 4
Sprouts:
4 cups brussels sprouts, trimmed and halved
1/4 cup light olive oil/neutral oil
Dressing:
3 green/spring onions/scallions, whites only
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon sweetener/sugar
1 tbsp chili oil + 1 tbsp chili oil sediment (modulate depending on your spice tolerance and the heat level of your chili oil)
Garnish:
1/2 cup roasted peanuts
1/2 cup chopped cilantro/coriander, leaves and tender stems
Directions:
Pre-heat oven to 450F with rack at the bottom of the oven.
Wash brussels sprouts. Trim off bottom stem and cut in half. Remove any yellowed outer leaves. Pat dry the sprouts with a paper towel.
Transfer to a baking tray covered with baking paper. Add the oil and toss to coat. Arrange the sprouts cut side down.
Bake until sprouts are tender and cut sides are well browned - 13-18 minutes.
In a bowl, combine lime juice, fish sauce, and sweetener. Stir to dissolve. Add chopped scallion whites and let it sit to marinate.
Chop the peanuts and cilantro together until finely minced.
Transfer the hot Brussel sprouts to a large bowl. Add the dressing and 3/4 of the peanut/cilantro mixture. Toss to combine.
Transfer to a serving platter. Scatter over the remaining peanut/cilantro mixture.
Sprouts:
4 cups brussels sprouts, trimmed and halved
1/4 cup light olive oil/neutral oil
Dressing:
3 green/spring onions/scallions, whites only
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon sweetener/sugar
1 tbsp chili oil + 1 tbsp chili oil sediment (modulate depending on your spice tolerance and the heat level of your chili oil)
Garnish:
1/2 cup roasted peanuts
1/2 cup chopped cilantro/coriander, leaves and tender stems
Directions:
Pre-heat oven to 450F with rack at the bottom of the oven.
Wash brussels sprouts. Trim off bottom stem and cut in half. Remove any yellowed outer leaves. Pat dry the sprouts with a paper towel.
Transfer to a baking tray covered with baking paper. Add the oil and toss to coat. Arrange the sprouts cut side down.
Bake until sprouts are tender and cut sides are well browned - 13-18 minutes.
In a bowl, combine lime juice, fish sauce, and sweetener. Stir to dissolve. Add chopped scallion whites and let it sit to marinate.
Chop the peanuts and cilantro together until finely minced.
Transfer the hot Brussel sprouts to a large bowl. Add the dressing and 3/4 of the peanut/cilantro mixture. Toss to combine.
Transfer to a serving platter. Scatter over the remaining peanut/cilantro mixture.