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Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Preheat oven to 400°. Toss brussels sprouts and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until softened and cut sides are brown, 20–25 minutes.
Step 2
Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 Tbsp. oil in a large bowl. Add brussels sprouts and toss to coat; transfer to a platter. Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper.
Step 3
DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
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