Roasted Brussels Sprouts with Lemongrass

Posted byChef ChannyPosted inCambodian Fusion, Recipe, Side DishTags:, , ,

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.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Side Dish
Cuisine: Cambodian Fusion
Keyword: Brussels Sprouts, lemongrass
Servings: 10 servings
Author: Chef Channy

Ingredients

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!

Published by Chef Channy

Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose.

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