Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

By • November 7, 2012 45 Comments

1,983 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This recipe will add much-needed spark to your winter diet (and your Thanksgiving spread). Adapted lightly from Momofuku by David Chang and Peter Meehan (Clarkson Potter, 2009)Genius Recipes

Serves 4 to 6, as a side

Roasted Brussels Sprouts

  • 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
  • 3 tablespoons chopped mint
  • 2 pounds brussels sprouts (smaller ones are better)
  • Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting)
  1. Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.
  2. Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.
  3. To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
  4. To fry the brussels sprouts: Heat 11/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don’t crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn—remove them to a paper towel–lined plate or tray.
  5. Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.

Fish Sauce Vinaigrette

  • 1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • Juice of 1 lime
  • 1/4 cup sugar
  • 1 garlic clove, minced
  • 1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact
  1. Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.

Topics: Thanksgiving

💬 View Comments ()

Comments (45) Questions (1)

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
23b88974-7a89-4ef5-a567-d442bb75da04.avatar
23b88974-7a89-4ef5-a567-d442bb75da04.avatar

4 months ago J Hu

My trick to "save" time or make this faster is to make the vinaigrette the day or 2 before. On the day of, you just need to cut and roast the brussels sprouts and mix in the dressing. Perfect recipe...blows away my dinner guests every time.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

6 months ago laura

Former brussels sprout hater here, newly converted by this recipe. The roasting method is key I think, but the vinaigrette is great too - granted I haven't tried it as written, I heavily modified it for the amount of ingredients I had on hand, reduced the sugar and left out the chilies so my kids would eat it.

A557ef74-4900-417c-b38c-bd17bf0adcf8.a96b87f55ba386dce3b5fa2b132fc1ff-d50oziw

7 months ago Crystal

Probably the only way to mask that bitterness associated with brussel sprouts, love this recipe so much it's now converted me to a brussel sprouts lover hehe.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

9 months ago AlexM

Why does this printable recipe call for 1/2 cup fish sauce to 1/4 each water and sugar, when all of the other recipes for this dish (from the cookbook, epicurious, serious eats) use a 1:1:1 ratio?

A557ef74-4900-417c-b38c-bd17bf0adcf8.a96b87f55ba386dce3b5fa2b132fc1ff-d50oziw

7 months ago Crystal

I think it might depend on the brand of fish sauce you use, different brands are stronger in flavors then others. It's best to play it by ear and taste it as you put it together.

0d983aa8-e9d6-461c-bc56-2fe695cb8d7f.stringio

10 months ago SPersaud

Love this recipe. You'll get a rice crispy sprout using the roasting method, I forgot to add sugar at all and it still turned out delicious.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Lauren Ruben

I'll echo some of the other comments here - I think the sugar can be reduced. It caught me a bit off guard with how sweet it was. I would also add more jalapeno next time around, but otherwise, a different way to serve brussels!

9acf9fc6-36e3-40fa-b1fb-ae27c3b3299f

over 1 year ago Verna Penner

I made this for a potluck Saturday night -- lots of compliments!

6fc8a090-8ae1-48c6-8be9-285d737ce468.stringio

over 1 year ago Joseph Hamby

Sorry - bad case of Fat-Fingers today!

6fc8a090-8ae1-48c6-8be9-285d737ce468.stringio

over 1 year ago Joseph Hamby

Man...I used to HATE Brussels Sprouts with a capital "HATE". Then I discovered the joy of roasting them or pan braising them with BACON (yeah, you knew it was coming). Well, now I have been informed that there is more than ne way to appropriately prepare them and I LOVE this! Thanks, Momoofuku.

Joe aka Culinary Crook - just a thick-necked guy who cooks...LOL

1ec6dcb1-26a6-490d-9233-23f2252fb788.stringio

over 1 year ago ss

birds eye chills? I have been to two locations looking for these. Any suggestions for a substitution? Thank you!

39bc764f-7859-45d4-9e95-fc5774280613.headshot_2.0_crop

over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Any other fresh, hot chile will work -- other commenters in this thread have subbed serranos and Thai chiles with success. Hope you like it!

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003

over 1 year ago pierino

pierino is a trusted source on General Cooking and Tough Love.

You can find dried bird chiles at Surfas http://www.culinarydistrict... under there own lable. I prepared this for a Thanksgiving meal where it was met with shock and awe. Mostly shock.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago anne

I just made Pad Thai with this dressing. I had nothing in the house, but broad rice noodles, chicken breast, green onion, eggs. Had some peanuts too, so chopped em up. Wow. Really good for not getting to the store in a few days.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago anne

If you use the Red Boat fish sauce, be careful. It is strong and can overpower the recipe ratio. I had to add a lot of water to get the flavor right. Red Boat is really good, but it is really different if you've been used to the fish sauce with the scale and the babies, or the one with three crabs on the label.

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003

over 1 year ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Yes, I usually go with Three Crabs myself. I will be inflicting this on my unsuspecting hippie neighbors at Thanksgiving. They are basically a bunch of Puritans who can't think past turkey and mashed potatoes and pumpkin pie.

9a61d3c7-2821-4579-8601-c61c43d1c19f.img_0472

over 2 years ago darksideofthespoon

Planning on making this tonight! It's also great on broccoli!

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 2 years ago makan

My husband loves roasted brussels sprouts, so we tried this recipe last night and we're both over the moon. Only regret from my husband was that we didn't buy enough sprouts. Kudos and thank you for sharing

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago serendipity2425

Same here! Only regret is never enough sprouts. I've made this with so many veggies - broccoli, cauliflower, asparagus. First made this last March when my vegetarian daughter was home for spring break. While she is "ok" with most of what I cook, she isn't easily impressed. This dish in all it's various forms has WOWed her and I've now made it close to a dozen times. It's now a regular, go to recipe in our house!

99988d06-447b-42cb-882b-b91e16b76a4a.hp_scands_842919525854

over 2 years ago Butternut

Oh, one more thing - I cut the sugar to 1 teaspoon, and it is great!

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 2 years ago Seven Second Rhapsody

Interesting mix for the vinaigrette! I usually grill with salt and pepper for something really simple - I'd love to try this!

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 2 years ago elizabarrie

I substituted two serrano chilies for the bird's-eyes, and some mirin for the sugar. It turned out wonderfully! Disappeared in minutes from the two dinner parties I took it to. The vinaigrette was delicious on other veggies, as well. Very happy to have found this!

99988d06-447b-42cb-882b-b91e16b76a4a.hp_scands_842919525854

over 2 years ago Butternut

This is SO good. Favorite new way to cook brussels. For some, it was a little spicy - this was partly from the peppers, and partly from the raw garlic. If you have some spice-averse eaters in your crowd, you may want to consider making two versions of the sauce: one with less garlic and no peppers, and another with the full clove of garlic and the peppers. The red peppers are really pretty in the dish, though, so maybe a non-spicy red pepper could be subbed in for the mild version of the sauce.

Ec89bac4-d90d-46fb-a336-04afd14d1e80.img_1958

over 2 years ago gingerroot

Made these for Thanksgiving and I'm so glad I did! Bright, salty and tart, these were the perfect palate pick-up to complement typical Thanksgiving fare. They are on the menu for next year, but I'll be sure to make them again and again before then.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 2 years ago cateler

When your guests say that Brussels Sprouts were the favorite dish on the Thanksgiving table, you KNOW they were special. Just a fabulous flavor profile with the vinaigrette. So glad I found this!