[LOW] 20 min
10 brussels sprouts, halved lengthwise
2 tablespoons olive oil
½ clove garlic, minced
1 tablespoon Nam Pla (fermented fish sauce)
2 teaspoons red wine vinegar
1 teaspoon fresh ginger, peeled, finely chopped
1 teaspoon fresh cilantro leaves, chopped
1 teaspoon sugar
½ teaspoon crushed red pepper
Add olive oil into the pot and space out brussels sprouts evenly, cut-side down. Cover and steam-roast over [LOW] heat for 20 minutes.
In a small bowl, mix all ingredients for Sauce Mixture. Set aside.
Drizzle Sauce Mixture over brussels sprouts and serve.
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