Roasted Brussel Sprouts with Fish Sauce Vinaigrette

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I'm sure you've probably got plenty of recipes up your sleeves already for perking up the humble sprouts on Christmas day. This recipe is perfect for using leftovers on Boxing Day - or any other day whilst they are in season and you are in need of a nutrient boost!

Although these little balls of green goodness get a bad rep, they are loaded with nutrition are a great source of vitamin C, vitamin K, folate, B vitamins and fibre.  

Serves 4-6 as a side


  • 4 cup of brussels sprouts
  • 3 tbsp chopped fresh mint
  • 2 tbsp very thinly sliced coriander stems, and 1/2 cup chopped leaves

For the vinaigrette:

  • 1/2 cup fish sauce
  • 1/4 cup water
  • 2 tbsp rice wine vinegar
  • Juice of 1 lime
  • 2 tbsp of coconut sugar or brown sugar
  • 1 garlic clove crushed
  • 1-3 red chilli's, thinly sliced with seeds

For the vinaigrette combine all ingredients in a jar and taste - adding more lime, fish sauce, sweetness to taste. Pour into a bowl and add the mint and coriander stems. 

Prepare the brussels sprouts by removing any discoloured or loose outer leaves, trim the end with a knife and cut in half. 

Cover the surface of a large roasting tray with a glug of olive oil and add the brussels sprouts coating in oil, cut side down. 

Place in a hot oven checking every 10-15 minutes, they are ready when tender with a nice dark brown colour. 

To serve add to a large bowl and cover with the dressing to taste and coriander leaves, toss once or twice to coat. 


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