I’ve been testing out a couple Thanksgiving recipes (my contributions to Thursday’s dinner) and was floored by this brussels sprouts recipe. If you’re still planning a side dish, I submit this one as a contender.
This recipe is by David Chang of Momofuku fame. Enough said, maybe?
If not, consider the brilliance behind this recipe: it take a standard fall/winter ingredient and infuses it with a lively combination of tart, spicy, sweet, and savory, effectively transforming stodgy old brussels sprouts into a stunner. And a delectable one at that. I’m all for food makeovers.
Anyway, this one’s going on the Thanksgiving spread—and winter rotation. I hope you give it a try!
BRUSSELS SPROUTS, MOMOFUKU-STYLE
Adapted from Momofuku via Food52
Serves 4
Ingredients:
2 lbs. Brussels sprouts
2 Tbsp vegetable oil
1/2 cup chopped cilantro leaves
For the vinaigrette:
2 Tbsp thinly-sliced cilantro stems
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice 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
Directions:
Combine all the ingredients for the vinaigrette and set aside (it can be made up to a week in advance if stored in the fridge).
Preheat oven to 400 degrees F. Trim the sprouts, cutting off the dry part of the stem and peeling away any yellow or loose leaves. Dry very well. Cut the sprouts in halves, large ones in quarters. Toss them with the oil, then lay them, cut sides down, in one layer on a large baking sheet (you may need two). Roast for about 15 minutes, then, if they’re browning, flip them with a spatula. Continue roasting until they’re tender and nicely brown, another 10 minutes or so.
When ready to serve, toss with dressing to taste and cilantro leaves.
This dish is really good, but eater beware: this thing has BITE! So if that’s what you’re going for, then here it is.
These photos are gorgeous, btw. Some of the best of Brussels Sprouts I’ve ever seen. The color and texture…
I adore spicy, vinegary brussels sprouts, but I’d never thought to add fish sauce or cilantro to them! I have a secret mission to convert my parents into brussels sprout-lovers (especially because it makes me feel like I’m in some bizarro universe when I mention a vegetable and they recoil in horror). This might be the ticket!
I wish I could get my parents to like fish sauce! That would be the day. But yes, I hope this converts them. You would never expect brussels sprouts to be so good roasted (which I will do with cauliflower!). And if not, maybe cooking them in butter and garlic is the key?
You left off the last step: “When ready to serve, top with the dressing to taste and cilantro leaves, and toss once or twice to coat. Serve warm or at room temperature.”
Corrected. Thanks for catching that!
Those sprouts do sound amazing! I would never have thought to go for fish sauce & rice vinegar, but it totally makes sense with the whole cabbage family.
I know, it seems so obvious afterwards, doesn’t it? Happy Thanksgiving, Eileen!
Hey Linda! We had the brussels sprouts yesterday since we had some leftovers. They were absolutely delicious, and I think because they had been sitting in the fridge for a day or so they were especially tasty. Yum! You have made me a brussels sprouts lover.
If that won’t make you like brussels sprouts I don’t know what will.