Ingredients

• 2 1/2 pounds brussels sprouts, trimmed, halved lengthwise
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 1/2 cup red wine vinegar
• 3 tablespoons sugar
• 1 tablespoon fish sauce
• 1 tablespoon white soy sauce or reduced sodium soy sauce
• 2 tablespoons unsalted, roasted pumpkin seeds (pepitas)
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes

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Instructions

1. Preheat oven to 400°F. Toss brussels sprouts and 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until softened and cut sides are brown, 20–25 minutes.
2. Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 tablespoon oil in a large bowl. Add brussels sprouts and toss to coat; transfer to a platter. Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper.
3. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.