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.

Roasted Brussels sprouts lightly marinated with lemongrass and tamarind; a perfect, fresh and tasty side dish for your Thanksgiving meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Side Dish
Cuisine: Cambodian Fusion
Keyword: Brussels Sprouts, lemongrass
Servings: 10 servings
Author: Channy Laux

Ingredients

  • 3 ounces Angkor Lemongrass Paste
  • 2 tbsp olive oil
  • ½ cup pancetta ¼” diced*
  • 2 pounds brussels sprouts halved
  • 1 tsp Angkor Tamarind Concentrate*

Instructions

  • Preheat the Oven Place 13”x18”x1” baking sheet in oven, set temperature to 425°F.
  • Prepare the Sauce Mix lemongrass and olive oil, add pancetta, mix well. Add brussels sprouts, toss gently until evenly coated.
  • Tamarind Sauce Mix 1 teaspoon of water with tamarind concentrate, set aside.
  • Roasting 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, flat side down. Roast for 15 minutes, then stir and continue roasting for 5 more minutes. Remove from oven, drizzle immediately with tamarind sauce and mix well.

Notes

Serving Suggestions: Serve as a side dish with roasted meat.
* Substitution:
  • Pancetta can be substituted with thick bacon
  • Tamarind can be substituted with 1 tablespoon of balsamic vinegar
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!


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