Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

November 7, 2012


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
Prep time: 20 min
Cook time: 35 min

Ingredients

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)
  • 2 tablespoons grapeseed or other neutral oil (or 3 cups if frying instead of roasting)

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
  • 2 tablespoons lime juice (from 1 lime)
  • 1/4 cup sugar
  • 1 garlic clove, minced
  • 2 red bird’s-eye chiles, thinly sliced, seeds intact
In This Recipe

Directions

Roasted Brussels Sprouts

  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 1 1/2 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. 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.

More Great Recipes:
Salad Dressing|American|Vegetable|Brussel Sprouts|Cilantro|Lime Juice|Mint|Vinegar|Fry|Winter|Thanksgiving|Fall

Reviews (55) Questions (1)

55 Reviews

Zenzero September 26, 2018
12 Tbsp (3/4) cup lime juice from 1 lime... that is 1 big lime!
 
AlexM September 26, 2018
I think this recipe (in this particular link/page) is misprinted. If you search this recipe on the Food 52 site, there is another recipe page (with the same title, but instead of a Genius Recipe it is by an author (Kristin something)), it has proportions that are more in line with what literally every other version of this recipe has out there- juice of one lime (period). I use the following ratios (from the other link)<br /><br />1/2 cup fish sauce<br />1/4 cup water<br />2 tablespoons rice wine vinegar<br />Juice of 1 lime<br />1/4 cup sugar<br />1 garlic clove, minced<br />1 to 3 red bird's-eye chiles, thinly sliced, seeds intact
 
Kristen M. September 28, 2018
Hi there—thank you both for noting this. Indeed some of the measurements in this recipe had recently been bungled in an effort to standardize the ingredients, but I just gave the recipe an edit. Please shout if you notice anything else amiss.
 
Catherine W. September 24, 2018
I would substitute mirin to taste for the sugar<br />
 
W R. June 26, 2018
Is it actually possible to get 12 tablespoons of juice from one lime? How big is this lime?
 
Jude T. July 15, 2018
I asked myself the same thing. That lime would have to be the size of an orange - 12 tbsp = 3/4 cups! I just kept tasting it until it suited what i liked... i think i ended up using 2-3 limes
 
Mary January 14, 2016
I made this dish for Christmas ... everyone loved it! There was more sauces than needed. As others have stated, you can save time by making the sauce a day or two ahead. Super easy, super yummy!
 
Natalie R. November 25, 2015
I just made this with my 9 year-old daughter for an early Thanksgiving dinner with friends. She said it was the best thing she's ever tasted; I keep catching her red-handed with a fork in the dish and there's not a whole lot left for us to take to dinner. Next time, I'm doubling the amount of Brussels sprouts - I don't think I need to double the vinaigrette, though. We had way too much. Also, resist the temptation to salt the Brussels sprouts before you put them in the oven to roast because the fish sauce in the dressing is very salty. I'm going to make this tomorrow with cauliflower. Thank you for a recipe that children and adults can enjoy together!
 
Nancy February 17, 2017
Agree these sprouts are delicious! Was thinking of making other vegetables (wedges of cabbage, stalks of broccoli) like this and saw your comment on cauliflower. Did you make it and, if yes, how did it turn out?<br />BTW, agree with you about not making more sauce when doubling the recipe...plenty left as written.
 
Natalie R. February 18, 2017
Hi Nancy, I did make it with cauliflower (twice) and it was good - but not as good as with the sprouts. For some reason, the fish sauce and sprouts are like culinary magic. The broccoli stalks may be a better choice? I may try broccoli, too.
 
J H. March 29, 2015
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.
 
laura January 27, 2015
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.
 
Crystal January 14, 2015
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.
 
AlexM November 18, 2014
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?
 
Crystal January 14, 2015
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.
 
SPersaud October 13, 2014
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.
 
Lauren R. April 4, 2014
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!
 
Verna P. March 31, 2014
I made this for a potluck Saturday night -- lots of compliments!
 
Joseph H. January 7, 2014
Sorry - bad case of Fat-Fingers today!
 
Joseph H. January 7, 2014
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.<br /><br />Joe aka Culinary Crook - just a thick-necked guy who cooks...LOL
 
ss December 2, 2013
birds eye chills? I have been to two locations looking for these. Any suggestions for a substitution? Thank you!<br />
 
Kristen M. December 2, 2013
Any other fresh, hot chile will work -- other commenters in this thread have subbed serranos and Thai chiles with success. Hope you like it!
 
pierino December 2, 2013
You can find dried bird chiles at Surfas http://www.culinarydistrict.com/ under there own lable. I prepared this for a Thanksgiving meal where it was met with shock and awe. Mostly shock.
 
anne November 16, 2013
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.
 
anne November 14, 2013
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.
 
pierino November 14, 2013
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.
 
darksideofthespoon April 26, 2013
Planning on making this tonight! It's also great on broccoli!
 
makan January 14, 2013
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
 
serendipity2425 November 24, 2013
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!
 
Butternut December 30, 2012
Oh, one more thing - I cut the sugar to 1 teaspoon, and it is great!