Roasted Brussels Sprouts with Chili, Lime, and Cilantro Vinaigrette
By Vincent Li
Serves 8, as a side course
Ingredients:
2-½ lbs medium-sized Brussels sprouts, tough outer leaves removed, and quartered
3 Tbsp canola oil
2 Tbsp water
¼ cup Vietnamese fish sauce
2 Tbsp Blue Agave sweetener syrup (or sugar)
1 Tbsp lime juice
1 Tbsp rice wine vinegar
1 small fresh red chili, thinly sliced (or substitute red chili flakes)
2 cloves garlic, finely chopped
¼ cup cilantro stems, finely chopped
1 cup cilantro leaves
⅓ cup mint leaves, chopped
½ cup puffed rice (like Rice Krispies)
Angio Foods Used
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Cilantro
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Garlic
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Mint
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Brussel sprouts
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