Brussels Sprouts, Momofuku-style
Medically reviewed by Christiana George Updated Date: June 8, 2023
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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Dark Chocolate Cherry M&M; Cookies
We had an open house over the weekend to bring some more interested buyers into our home and hopefully spark a sale. Prepping the house each time a potential buyer wants to come see it has become a nuisance, but we are keeping out fingers crossed that we will find someone to buy our home. So I didn’t have much time for baking, but I was in the mood for something chocolaty and I found a bag of Cherry M&M’s at Target the other day that I have been dying to try. Chocolate and cherry cookies seemed like a great idea.
I do like cherry flavored food, and dark cherries, but I do not like maraschino cherries. And what I detest the most is a finding one inside a perfectly good piece of chocolate. Yuck!
I did try the M&M’s before baking and they were quite good. I thought they would pair well with a deep dark chocolate cookie, so I substituted Hershey’s Dark Cocoa for regular cocoa in the original recipe.
I am quite happy with my decision. These cookies are so rich and flavorful. I couldn’t stop eating them. These are intense cookies. Eat at your own risk (of not being able to stop). If you feel like sharing, these would be a great Valentine’s gift.
Dark Chocolate Cherry M&M Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert snack dark chocolate cherry cookie American
Ingredients (24 cookies)
- 1/2 + 2/3 cups semi-sweet chocolate chips
- 1 cup all purpose flour
- 1/4 cup Hershey’s Dark Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup Cherry M&M candies
Instructions
Preheat oven to 325º F.
Place 2/3 cups chocolate chips in a glass container and microwave at 30 second intervals until fully melted, stirring in between. Set aside.
In a stand mixer combine flour, cocoa, baking soda and salt. Mix on low until well blended.
Add butter and sugars and mix for 1 minute.
Pour in the melted chocolate, then add egg and vanilla and mix well.
Add the remaining 1/2 cup chocolate chips and mix on low until fully incorporated.
Then add the M&M’s and mix by hand as not to break the candies.
Place by cookie scoop full on greased baking sheets about 2 inches apart.
Bake at 325º F for 10-12 minutes or until the tops have cracked and a tooth pick inserted in the middle comes out with moist crumbs.
Place cookies on cooling rack and let cool completely.
Then enjoy with a nice tall glass of milk!
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