I do love a good bacon and garlic Brussels Sprout but being late in the winter season it was time to awaken the “side dish”.
Taking inspiration from one of the Hottest Chefs in the world, David Chang, here we have my version of a paleo friendly, especially if you use a pure anchovy fish sauce, high flavored restaurant style Brussels sprout side dish..serve with Grilled Meat or mix with eggs or just eat them as a snack!
To start you need to trim and cut in half a whole heap (4 pounds ) of medium to small sized Fresh Brussels sprouts, I like to discard the outer layer of each, if you have a farmer fresh resource you probably can skip that step.
Heat oven to 475
On 2 sheet pans put 2 tablespoons of coconut oil, each, place in oven to melt the oil, and then spread evenly across the pan, and divide the sprouts between the pans and season with sea salt. Roast the sprouts for 7 minutes, then turn the sprouts and turn and swap position in oven of the pans—roast another 8 minutes, they should be darkly roasted and soft but not mushy
- ¼ Cup Fish Sauce
- ¼ Cup Water
- ¼ Cup Honey, slightly heated so it dissolves easily when whisked
- Juice of 1 lime
- ½ cup of chopped Cilantro
- ¼ cup of chopped Fresh Mint
- 2 cloves of garlic minced
- Optional, 1 red Thai Chili, minced
Mix all this together and then in a large bowl place the roasted sprouts and bath them in the dressing, I recommend starting with half the dressing to start and tasting and adjusting to your liking, you might find this dressing is enough for 2 batches for you.