Nuoc Cham Brussels Sprouts

 Sprouts:
1 pound Brussel Sprouts, woody ends removed and halved lengthwise
1 1/2 tsp toasted sesame oil
2 Tbsp EVOO
1 tsp salt
1/2 tsp black pepper

Nuoc Cham Sauce:  
1 clove garlic, minced
1 fresno chili, thinly sliced
1 shallot, very thinly sliced
1/4 cup lime juice
1 Tbsp coconut aminos
1 Tbsp fish sauce
1 Tbsp sugar
1/4 cup roughly chopped dry roasted peanuts
1/4 cup fresh chopped cilantro

Preheat oven to 400 and line a large baking sheet with parchment paper.  Place brussels sprouts on the prepared baking sheet and drizzle with sesame oil, EVOO, salt and pepper.  Toss until well coated and then spread into a single layer.  Transfer to the oven to roast until tender and golden, about 30 minutes, tossing halfway through.  Meanwhile, in a small bowl, combine garlic, fresno chili, shallot, lime juice, coconut aminos, fish sauce, and sugar and stir until very well combined.  Set aside to allow the shallots and chiles to slightly pickle while the brussels are cooking.  When the brussel sprouts are done, transfer them to a large bowl and pour the nuoc cham sauce over them.  Toss until the brussels are well coated in sauce.  Top with peanuts and cilantro.  

Serves 4