This Thai Brussels Sprouts Salad tosses roasted brussels sprouts in a thai-style vinaigrette made with fish sauce, mint, cilantro, and thai chiles. Inspired by Boke Bowl in Portland, OR and utterly delicious!
Toss the halved brussels sprouts with grapeseed oil and season with salt and pepper. Transfer to a baking sheet lined with a silpat or parchment paper and bake for 15-20 minutes, until browned and crispy.
In a small bowl, whisk together the fish sauce, water, vinegar, garlic, agave syrup, lime juice, mint, serrano pepper and cilantro stems. Season with salt and pepper to taste.
Transfer the cooked brussels sprouts to a large bowl and season with the vinaigrette, to taste (you may have extra). Toss with fresh cilantro leaves. Serve warm or at room temperature.