1 lb Brussels sprouts
½ tablespoon Northern Mountain Garlic, minced
½ teaspoon Sparrow Ginger
½ tablespoon Coastal Purple Shallot
⅛ teaspoon Heaven Facing Chili
2 tablespoons brown sugar
1.5 tablespoons fish sauce
2.5 tablespoons lemon juice
2 tablespoons water
1 tablespoon oil for the sauce
2 tablespoons oil for roasting Brussels sprouts

• Preheat your oven to 400°F.
• Cut the Brussels sprouts in half and toss them in 2 tablespoons of oil. Place them face down on a baking tray.
• Roast the Brussels sprouts in the preheated oven for about 15 minutes or until they become golden brown and crispy.
• While the Brussels sprouts are roasting, rehydrate the Vân Vân spices by letting them sit in water for approximately 2 minutes. Drain and set aside.
• In a sauté pan, add 1 tablespoon of oil and Coastal Purple Shallot. Fry until slightly brown, then add Northern Mountain Garlic, Heaven Facing Chili, Sparrow Ginger, brown sugar, fish sauce, lemon juice, and water.
• Cook the mixture on medium-low heat until the water evaporates, and the sauce becomes slightly thicker and sticky.
• Once the Brussels sprouts are out of the oven, toss them in the prepared glaze. Make sure they have an even coating.
• For an extra layer of flavor, return the Brussels sprouts to the oven for another 5 minutes.
• Garnish your dish with your favorite herbs. We recommend extra garlic, chili, peanuts, and cilantro for a burst of freshness.