2 lbs brussels sprouts (cleaned and cut in half)
4 tbsps water
1 tbsp fish sauce
1 tbsp sriracha
1/2 tbsp minced garlic
2 tbsps fresh lime juice
1 tbsp brown sugar
1 tbsp rice vinegar
1/4 cup mint leaves (finely chopped)
Preheat oven to 375
Toss Brussels sprouts lightly with olive oil, salt and pepper
Lay Brussels sprouts facedown (cut side down) in pan and cook for 15 min
Flip them to cut side up and cook another 5-10 minutes.
While they are cooking prepare the sauce. Toss all sauce ingredients in bowl and mix well. Set aside.
When Brussels sprouts are finished roasting toss in the sauce and serve.