Ingredients
2 1/2 lbs brussels sprouts, trim and halve lengthwise
4 Tbs evoo, divided
kosher salt and fresh ground blk pepper
1/4 c red wine vinegar
3 Tbs sugar
1 Tbs fish salt
1 Tbs white soy sauce
2 Tbs unsalted, roasted pumpkin seeds
1 tsp finely chopped fresh rosemary
1 tsp Aleppo pepper or 1/4 tsp crusher red pepper flakes
Preparation
Preheat oven 400 degrees. Toss sprouts and 3 Tbs oil on large rimmed baking sheet; season w/ salt, pepper. Roast, tossing halfway through until softened and cut sides are browned 20-25 mins. Whisk vinegar, sugar, fish sauce, soy sauce and remaining 1 Tbs oil in large bowl. Add sprouts toss to coat, transfer to platter. Top with pepitas and rosemary; sprinkle with Aleppo pepper. Do Ahead: Vinaigrette can be made 1 day ahead, cover and chill.
