Brussels Sprouts, Momofuku-style

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Christiana Georgehttps://www.thetarttart.com/
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times). With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

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.

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