Roasted Thai Brussels Sprouts

1 teaspoon minced Thai chili pepper

1 clove garlic, minced or grated

1/4 cup lime juice

1 1/2 tablespoons sugar

1 1/2 tablespoons fish sauce

1 teaspoon rice vinegar

1 tablespoon water

500g Brussels sprouts,

2 tablespoons Canola oil

Salt, to taste

In a mortar and pestle, or food processor, pound garlic and pepper to a fine paste. Transfer paste to small bowl. Add lime juice, sugar, fish sauce, rice vinegar, and water, and whisk to combine, until sugar is dissolved. 

Preheat oven to 200 c. Spread brussels sprouts evenly on a lined baking sheet and coat with the oil. sprinkle with salt and pepper and roast for 30 minutes or until browned. While still hot, drizzle a few spoonful's of the Thai sauce over the sprouts and toss to lightly coat.

Serve immediately while hot.