Roasted Brussels Sprouts with Sweet Chili Sauce

Ingredients

• Vegetable Oil2 tbsp
• Garlic, minced1 tbsp
• Shallot, minced1 tbsp
• Brussels Sprouts, trimmed and halved1 lb (500g)
• Fine Sea Salt½ tsp
• Black Pepper¼ tsp

• Sweet Chili Sauce2 tbsp
• Vegan Fish Sauce1 tsp
• Warm Water1 tsp
• Cilantro, finely chopped, divided½ cup (15g)

Method

1. Preheat. Place a large oven-safe skillet (cast iron works best) in the oven and preheat to 450°F (230°C).
2. Sauté aromatics. Transfer the hot skillet to the stove over medium-high. Add the oil, then quickly add the garlic and shallot. Fry for about 30 seconds until fragrant.
3. Roast. Add the Brussels sprouts, toss with salt and pepper to coat, and return the skillet to the oven. Roast for 20 minutes until caramelized, turning the pan halfway through so the sprouts cook evenly.
4. Make the sauce. While the sprouts roast, whisk together sweet chili sauce, vegan fish sauce, warm water, and half the cilantro in a large serving bowl.
5. Toss and serve. When done, remove the sprouts from the oven and toss immediately in the sauce bowl to coat evenly. Garnish with remaining cilantro. Serve with steamed jasmine rice.