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Close-up of roasted Brussels sprouts garnished with chopped herbs and drizzled with a creamy white sauce. The sprouts are crispy and caramelized, with visible seasoning and diced red pepper.

Crispy Brussels Sprouts with Fish Sauce Vinaigrette

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Air-fried Brussels sprouts tossed in a sticky-salty-sweet vinaigrette, topped with puffed rice and fresh herbs for the ultimate restaurant-style side at home.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Asian-American, Southeast Asian
Calories: 915
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussels Sprouts
  • 2 lbs brussels sprouts halved (smaller ones are best)
  • 2 tablespoon olive oil
  • ½ cup cilantro leaves reserve stems for sauce
  • ¼ cup puffed rice
For the Fish Sauce Vinaigrette
  • ½ cup fish sauce preferably Red Boat
  • ¼ cup water
  • ¼ cup sugar
  • 2 tablespoon lime juice fresh squeezed, from 1 lime
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon cilantro stems thinly sliced
  • 3 tablespoon mint finely chopped
  • 1 clove garlic minced
  • 2 red bird’s-eye chiles thinly sliced

Equipment

  • Air Fryer
  • Glass jar or container with lid
  • Mixing bowl

Method
 

Cook the Brussels Sprouts
  1. Preheat air fryer to 400°F.
  2. In a mixing bowl, toss halved brussels sprouts with olive oil and a pinch of savory salt.
  3. Air fry for 10 minutes, turning halfway, until golden brown and crispy.
Make the Vinaigrette
  1. While sprouts cook, combine fish sauce, water, sugar, lime juice, vinegar, cilantro stems, mint, garlic, and chiles in a jar.
  2. Stir or shake well to combine. Let sit 10 minutes.
Assemble and Serve
  1. Plate the crispy brussels sprouts.
  2. Drizzle generously with fish sauce vinaigrette.
  3. Top with puffed rice and cilantro leaves.
  4. Serve immediately while hot and crisp.

Nutrition

Calories: 915kcalCarbohydrates: 144gProtein: 38gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 9347mgPotassium: 4043mgFiber: 36gSugar: 75gVitamin A: 8046IUVitamin C: 789mgCalcium: 487mgIron: 16mg

Notes

Storage: The sprouts are best eaten right away while crisp, they turn soft in the fridge. If you have leftovers, store sprouts and vinaigrette separately; reheat the sprouts in a hot oven or air fryer to bring back the crunch, not the microwave. The vinaigrette keeps in a sealed jar in the fridge for 3-4 days.

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