Roasted Brussels Sprouts with Lemongrass

Posted byChanny LauxPosted 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: Channy Laux

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 Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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