Fish Sauce + Brussels Sprouts for the Holidays!

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is lower in calories and easier to find.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar offers a similar sweetness with fewer calories.

Wash the Brussels sprouts and trim the ends, removing any loose leaves.

Use a pound of Brussels sprouts, measured after trimming, and ensure they are dry to avoid steaming.

In a large flat skillet, add olive oil (or garlic frying oil if using) to cover the pan thoroughly.

Place the Brussels sprouts cut side down in the skillet, ensuring they make contact with the pan.

Turn the heat to medium-high and let them brown without stirring until they are well browned on the bottom.

Once browned, toss the Brussels sprouts to brown the other side, cooking for an additional 1-2 minutes.

Remove the browned Brussels sprouts from the skillet and set aside, leaving the oil in the pan.

Add a bit more oil if necessary and repeat the process with the second batch of Brussels sprouts, ensuring they are not overcrowded in the pan.

Once the second batch is browned, return all the Brussels sprouts to the pan, turn off the heat, and add fish sauce, maple syrup, and white pepper.

Toss to coat the Brussels sprouts evenly with the sauce.

Plate the Brussels sprouts on a flat dish to prevent the sauce from pooling at the bottom.

Optionally, top with fried garlic or other crispy toppings before serving.

Cooking Techniques

Equipment Needed

Spice Level: