Inspired by Chef David Chang’s fan favorite Brussels Sprouts dish made famous at his NYC restaurant Momofuku, this roasted version gets its sweet-tart-spicy flavor from fresh lime juice, fish sauce, and Thai chilies. Fresh cilantro and mint add freshness making it appropriate to enjoy year round.
Roasted Brussels Sprouts
- 2 pounds Brussels Sprouts, washed and dried very well
- 2 tbsp olive oil
- 1/4 cup chopped cilantro leaves
- 2 tbsp thinly sliced cilantro stems
- 3 tbsp chopped mint leaves
Fish Sauce Vinaigrette
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup water
- 2 tbsp lime juice
- 2-3 red Thai chilies, thinly sliced
- 1 garlic clove, minced
- 1 tbsp olive oil
Preheat oven to 400°F.
Cut Brussels Sprouts in half and spread out onto a half sheet rimmed sheet pan. Drizzle two tablespoons of olive oil over and toss to evenly coat. Arrange Brussels Sprouts, cut-side down, and roast for 15-20 minutes until charred along the edges and tender.
While the Brussels Sprouts cook, prepare the dressing. For the vinaigrette, combine fish sauce, sugar, water, garlic, and Thai chilies, Stir until sugar dissolves, then whisk in olive oil.
When Brussels Sprouts are done, transfer to a serving bowl and toss with cilantro and mint. Drizzle with vinaigrette. Serve warm. Reserve additional vinaigrette for another use.