2 tbsps. neutral-tasting cooking oil with a high smoke point, like rice bran, canola, or grapeseed
3 tbsps. olive oil
1 tbsp. lime juice
1 tbsp. maple syrup
1 tbsp. fish sauce
1 clove garlic, minced
½ bird’s eye chili, minced or 1 tsp. chili paste
handful of cilantro, chopped
Directions
In a large mixing bowl, toss together prepared Brussel sprouts, kosher salt, and oil.
Preheat grill on high heat (about 500°F) with a Broil King Grill Wok or Roaster Basket.
As the grill is preheating, make the fish-lime vinaigrette. Whisk together ingredients from olive oil to bird’s eye chili.
Once the grill is hot, cook Brussel sprouts in the grill wok for 15-20 minutes, until nicely charred and cooked through.
Toss charred Brussel sprouts in a large mixing bowl with the fish-lime vinaigrette, a couple of spoonfuls at a time. Season to taste. Garnish with a squeeze of lime juice and chopped cilantro. Transfer to a platter and serve.
