Sweet and Sour Brussels Sprouts

Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 3-4 minutes.

Fill a large bowl with cold water and add 2 cups of ice cubes. Drain Brussels sprouts and then transfer them to the bowl of ice water. Let them cool for 2 minutes. Drain water.

Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper (or aluminum foil). Season Brussels sprouts with salt and pepper and drizzle half of the olive oil over the top. Toss to coat and then spread them in an even layer on the prepared tray. Roast for 20-25 minutes, tossing halfway through, until sprouts start to brown.

Prepare sauce by whisking the remaining half of the olive oil, red wine vinegar, maple syrup, fish sauce, soy sauce, rosemary and hot pepper flakes in a small bowl.

Transfer Brussels sprouts into a large serving bowl, toss them with the sauce and top with pepitas.