We love taking a classic dish and SPICING it up a bit! Brussels Spouts can be made a million different ways with a ton of flavor. This recipe is one of our favorite ways to take this vegetable to the next level. Fish sauce can scare people sometimes but I promise this Coconut Caramel Fish Sauce is going to blow your mind! The sweet flavor pairs perfectly with the roasted veggies. Give this recipe a try and tell us what you think!

Thai Brussels Sprouts
Recipe courtesy of The Hearty Boys

1 lb Brussels sprouts, halved
2 TB olive oil
Salt & pepper
1/4 cup dried apricots, cut into strips
1/4 cup Marcona almonds, crushed
1/4 cup coconut fish caramel (recipe follows)

Preheat the oven to 375 degrees
Toss the Brussels sprouts with the olive oil and season with salt and pepper. Spread onto a baking pan and place in oven. Roast until just fork tender (20 – 30 minutes)
Remove from oven, place in a mixing bowl and toss with remaining ingredients. Garnish with cilantro leaves.

Coconut Fish Caramel
3/4 cup sugar
1/4 cup fish sauce
1/2 cup coconut milk

Boil the sugar and fish sauce until it gets a deep golden brown. Warm the coconut milk, reduce the heat and whisk the milk into the sugar mixture. Lower the heat and simmer 2 – 3 minutes. Remove from heat and let cool.