Roasted Brussels Sprouts with Lemongrass

Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar.  A perfect side dish for your holiday meals.

Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar. A perfect side dish for your Thanksgiving meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Side Dish
Cuisine: Cambodian
Servings: 16 servings

Ingredients

  • 3 ounces Angkor Lemongrass Paste
  • 2 tablespoons olive oil
  • ½ cup pancetta ¼” diced*
  • 2 pounds brussels sprouts halved
  • 1 tablespoon balsamic vinegar

Instructions

  • Place 13”x18”x1” baking sheet in oven, set temperature to 425°F.
  • Mix lemongrass and olive oil, add pancetta, mix well. Add brussels sprouts, toss gently until evenly coated.
  • When oven temperature reaches 425°F remove the baking sheet and pour the brussels sprout mixture on the hot baking sheet. Spread into a single layer. Roast for 15-20 minutes. Toss once halfway through. Remove from oven, drizzle immediately with balsamic vinegar, and toss again.
  • Serving Suggestions:
  • Side dish with roasted meat.

Notes

* Can be substituted with thick bacon
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!


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