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Maple Fish Sauce Brussels Sprouts

A delightful twist on a classic vegetable, combining sweet maple syrup and savory fish sauce for an irresistible flavor experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Brussels Sprouts
  • 1 lb Brussels sprouts (trimmed weight) Look for firm and bright green sprouts for the best flavor.
  • 4 tsp fish sauce Use a high-quality fish sauce for deeper flavor; I love Red Boat for its purity.
  • 1 Tbsp maple syrup Opt for pure maple syrup for richness rather than the imitation kind.
  • 1/4 tsp white or black pepper Freshly ground black pepper adds depth.
  • as needed optional fried garlic I often fry my own for that extra crunch and flavor boost.
  • 1/4 tsp granulated garlic Sub for fried garlic if needed.
  • neutral flavored oil (e.g., canola or grapeseed) Recommended for their high smoke points.

Method
 

For the Fried Garlic
  1. In a small pot or round-bottomed wok set over medium-low heat, add enough neutral oil to cover the bottom generously.
  2. Drop in one little piece of chopped garlic as a 'heat tester'. You’ll know the oil is ready when the tester garlic starts to bubble.
  3. Once bubbling, add all the chopped garlic. Fry, stirring frequently, until golden brown—this should take about 2-3 minutes. Watch closely; garlic can go from golden to burnt in no time!
  4. Strain the garlic through a metal sieve or use a fine mesh skimmer to remove it from the oil, transferring it to a paper towel-lined plate to absorb excess oil. Keep this flavored oil for frying the Brussels sprouts.
For the Brussels Sprouts
  1. Heat a large skillet over medium-high heat and add just enough of the reserved oil to coat the bottom evenly.
  2. Place the trimmed Brussels sprouts cut side down in a single layer, filling the pan completely. Leave them undisturbed and let them brown for about 4 minutes.
  3. Carefully flip each sprout and cook for another minute, just until the other side is golden. Remove sprouts from the pan and set them aside, leaving the remaining oil.
  4. Repeat with the remaining Brussels sprouts, adding more oil if necessary.
  5. Return the first batch to the skillet, tossing for about 10-15 seconds to reheat.
  6. Turn off the heat, then add fish sauce, maple syrup, and white pepper. Toss well to ensure every sprout is coated in that exquisite sauce.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in a skillet over medium heat for the best results. You can prep the Brussels sprouts a day ahead and cook them just before serving for the best texture.