The lightly fried egg provides the protein, the beautiful roasted Brussels provides the veggies, and the sticky white rice provides the carbs. A complete meal in one bowl! All the ingredients are interchangeable or optional. This dish can be created with leftovers and pantry staples that you have on hand. I had some toasted almond slivers and garnished the bowl with that as well. Topped with a light, tangy dressing it’s absolutely one of the best lunches I’ve had in a while! I used umami-packed Asian fish sauce for the dressing but Worcestershire, soy sauce, or tamari could work as well.
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon Asian fish sauce
- 1 tablespoon unseasoned rice vinegar
- Optional: serve with white or brown rice, fried egg and toasted nuts
Pre-heat the oven to 425 degrees. Toss the Brussels sprouts with 2 tablespoons olive oil, salt and pepper. Place the sprouts in a single layer on a large rimmed baking sheet or roasting tray. Roast for about 20-25 minutes or until the sprouts are browned and softened.
In small bowl, whisk together the fish sauce and rice vinegar with the remaining 1 tablespoon of olive oil. Toss the Brussels sprouts with the dressing. Optional: serve the sprouts with a fried egg, over rice and sprinkle with toasted nuts. Serves 4.
Inspiration: Food and Wine magazine