Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

By • November 7, 2012 • 39 Comments



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.
Jump to Comments (39)

Comments (39) Questions (1)

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5 months 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!

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5 months ago Verna Penner

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

Stringio

8 months ago Joseph Hamby

Sorry - bad case of Fat-Fingers today!

Stringio

8 months 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

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9 months ago ss

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

Miglore

9 months 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!

Zester_003

9 months 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.

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10 months 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.

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10 months 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.

Zester_003

10 months 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.

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over 1 year ago darksideofthespoon

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

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over 1 year 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

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9 months 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!

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over 1 year ago Butternut

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

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over 1 year 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!

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over 1 year 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!

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over 1 year 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.

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almost 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.

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almost 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!

Astafford

almost 2 years ago Alexandra Stafford

Made these tonight -- SO delicious! I served them with pork chops and apple sauce, and they were the star. Husband said it was one of the best meals he had ever eaten. I saw that AntoniaJames used the sauce on some cauliflower, which sounds amazing, but I'm wondering if anyone has any other ideas for other uses of the sauce? Grilled skirt steak maybe? With rice noodles?

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over 1 year ago Chau

In Vietnamese food this is the common dressing used in bowl of noodle dishes or rice plates. Your idea is right on the money. On a dinner plate grilled meat (pork, chicken or beef) is served on a bed of cooked rice with a salad on a side (lettuce, sliced cucumber, cilantro, and sliced tomato) and fish sauce dressing is poured on top.

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almost 2 years ago stephanieRD

This was a recipe I was skeptical about but intrigued by the flavors, so I had to give it a try. And wow, glad I did! I love the vinaigrette! It reminds me of the fish sauce you're served at a vietnamese restaurant and it is very tasty! I didn't want it to be overpowering so I only used 1/4 cup of fish sauce and it turned out wonderful. I also substituted thai chiles because that's what I had on hand. Will definitely make again!

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almost 2 years ago Carla B

I'm thinking of making this to bring to a big Thanksgiving gathering but I will have to make it well in advance, as the oven will be occupied. Usually brussels spouts don't hold very well - in my experience they get cabbagey if they wait. Thoughts? Have any of you had this experience, or the opposite?

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almost 2 years ago serafine

what other chilies can be substituted for the bird's eye? jalapeno?

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almost 2 years ago ShepSF

I couldn't handle the heat of the bird's eye so the guy at our local specialty spice shop recommended Thai chiles. They worked beautifully.

Zester_003

almost 2 years ago pierino

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

I haven't yet prepared this but if I can't find bird's eye chiles I will probably substitute serrano which are hotter than jalapeno but not quite up to the heat level of Thai chiles.

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almost 2 years ago serafine

Thanks for the response

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almost 2 years ago Consultant who cooks

This is really good! I roasted the sprouts after washing and prepping them the day before, and they got nicely crispy in the oven. The herbs were key to pulling all the flavors together. I served it with monkeymom's Soy Saucy Chicken and Eggs and jasmine rice, and my dinner guests devoured the whole meal.