Brussels sprouts seem to be the IT vegetable these days. And I like them just fine. But as I was browsing Pinterest on my phone for new recipes I came across this one in a very roundabout way and boy am I glad I did! This past week my internets were down so I got a chance to test a lot of recipes straight out of the books. I made Indian chapatis, a Korean tofu stew, the best green curry I have ever tasted (and the spiciest too) and gathered ingredients for a red velvet bundt cake made with beets. I will share all of these with you, I promise. I also learned, but haven’t attempted yet, how to make no-churn ice cream (very dangerous for me) and Irish soda bread. Oh and scones (so, so simple). Not being able to post here transformed me back into being a student of the kitchen in its more traditional form, seeking out space when no one was looking to understand just what elevates good to great. While I exert sole dominion over my kitchen dreams, I don’t do so in a vacuum. Like with music, writing, art or really anything in life, sometimes it’s good to learn by example, to go back to the lab again, be it the books or other people’s tables and absorb what you learn. Luckily, I live in New York City and chef David Chang’s Momofuku can be part of that influence.
Normally, I like to let vegetables–especially greens– speak for themselves, as each one has its own subtle flavor. But, if for a moment I was unconvinced that a veggie could be elevated far above its natural state and enhanced by the most brilliant recipe I’ve read in a long time, it was but a fleeting juncture. This marinade takes a standard winter ingredient and infuses it with a lively combination of tart, spicy, sweet, and savory, creating an an eye-opening flavor while preserving all of the nutrients. Now I know that you can actually “level-up” a vegetable. And how! While the pungent smell of the fish sauce may be overwhelming on the nose, when you taste it, you will see that it is tamed by the acid of the lime and vinegar, the sweetness of the small amount of sugar and the freshness of the herbs. And there is a light (and adjustable) kick that lingers. The sauce keeps for a week and works really well over a salmon or Asian style meatballs (also to come). The original recipe calls for frying the Brussels Sprouts for a bit before roasting them, but alas, too decadent. I have to maintain my girlish figure somehow.
Adapted from Momofuku via Food52 via The Tart Tart via Pinterest. (I told you it was a convoluted path).
Ingredients:
- 1 lbs. Brussels sprouts
- 2 tablespoons olive oil
- 4 tablespoons chopped cilantro leaves
- 3 tablespoons chopped mint
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 lasts for about a week so you can use the leftover on something else OR adjust for using fewer brussels sprouts.
Preheat oven to 400 degrees F. Trim the sprouts, cutting off the bottoms and peeling away any yellow or loose leaves. Dry well. Cut the sprouts in halves. Toss them with the oil, then lay them in one layer on a large baking sheet. Roast for about 15 minutes, then, if they’re browning, flip them with a spatula (you don’t want these puppies to burn). Continue roasting until they’re tender and nicely brown, another 10 minutes or so.
When ready to serve, toss with dressing to taste and add mint and cilantro leaves (I actually added the mint and cilantro leaves to the vinaigrette as well, but I think it may reduce the amount of time the dressing will keep).
Nice! I’ll be trying this the next time sprouts turn up in our veg box…
Oh good. You will love it. I seriously cannot recommend them enough!
I’ve never cooked them like that – I’ll have to see if the farmer still has them at the weekend 🙂
Normally I just eat raw in a salad, boil them with a little salt or roast with oil, but this….this was JUST fab. You will love.
Wow! My mouth is watering! Great content as well! Awesome!
Gracias, mi amor!
Wow, never would have thought about this combo with Brussels. Thanks for sharing. I love days of full kitchen immersion, so therapeutic.
Well put. Yes. It really does help you hit the restart button. I never would have even thought to dress up Brussels. I don’t even like using oil, but this….oh.
Asian-inspired dressings could make the bottom of my shoe taste good! Sounds like a lot of fish sauce, but I trust you.
I know, right?! But yes, Pami, I promise it’s not too fishy. It’s perfect!
Well, you went through quite a delicious route to get to this recipe. I love Brussels sprouts and this sauce and the preparation sounds yummy with all the sweet and sour fusion (for me w/o the fish sauce that is). 😀 )))
Thank you, Fae. I’m sure you could use soy sauce as a substitute. But when you put the marinade over it, they just burst with flavor.
This is great! Honestly Amanda, we eat roasted brussels sprouts once a week (a little obsessed). I’m going to make your vinaigrette next round. Interesting the vinaigrette has cilantro stems rather than the leaves. I see the leaves are added to the brussels sprouts after tossing with dressing. Did you add the mint to the dressing too? Love the flavor and I can’t wait to try it this week!
I’m excited for you to try it! Yes, I added mint to the dressing as well, though you can throw it on top too. It definitely adds a layer of flavor. Definitely report back!
What a great adventure! We human beings are so resourceful. I am looking forward to trying the sauce.
Thanks, Jovina. It’s true how life’s circumstances force you to adapt from small changes to major life changes.
I LOVE Momofuku’s brussels sprouts. I also stumbled upon the recipe via Food52 and have made them several times now. Sooo good!
That’s so cool, Mary Frances! I’m glad you love it as much as I do. I think the fish sauce scares people. I always like your recipes and so I appreciate your comment even more. Enjoy your week!
Beautiful pics! I love those and have made them many times with numerous variations. Someday, I swear someday, I am gonna make the whole original recipe with the fried cilantro leaves and toasted puffed rice. David Chang is a god. (I am not, however, a fan of the Momofuku desserts. Sorry, Christina T., they are just too cloyingly sweet.)
Awesome, Michelle. Then you know how good these are! I stay away from the frying if I can. I definitely like Chang’s savory more than the sweet, but if you ever go to Milk bar, some of those cookies are pretty darn good 🙂 Nowhere near the savory though!
Oh, I have! And I must admit: the compost cookies are good. Salt addict that I am…
Wow, that sounds delicious, Amanda. I love Brussels sprouts, and so does Pierre, and we’ve been eating quite alot this winter, but we haven’t tried anything like this version yet! I’ve made soba noodles with a Brussels sprout stir fry and sesame-honey-soy sauce, and they were delicious. Your version sounds both earthy from the roasting, and fresh from the dressing. Yum! (I cannot wait to see my parents on Sunday, I’m heading over to Paris for a few days for work, and I want to hear all about their trip!)
Wow, Darya, then this dressing is right up your alley. You’ll like it. So glad your parents are finally heading back. I’m sure they have a lot to tell. I wish I could come with you to Paris and chat with them too. They should have a little something for you from me 🙂
Not a huge fan of these, but your photos are so stunning, they actually make me want to try again… Brussells sprouts surely are photogenic 🙂 Great recipe! Don’t you LOVE Pinterest?!
Thanks so much. I actually do like Brussels sprouts and this dressing will surely disguise what you don’t like about them. I am a Pinterest fanatic. I can’t stop. It’s pretty amazing.
That’s wonderful …
Thanks 🙂
I am slowly learning to love sprouts and I think this beautiful recipe could be the one that completely converts me! Stunning shots 🙂
Gracias, Chica. I definitely think if you’re on the fence, this throws them over the edge. I mean these were GOOD!
This looks delicious, Amanda. I actually love brussels sprouts (I’m strange) and actually have the Momofuku cookbook, but have never made this dish. You just reminded me to revisit that cookbook. I think these sprouts would taste great on soba noodles. I’m excited to see your upcoming posts about those dishes you made, especially that spicy curry. 🙂
Thanks, Nagn! Do glad we found each other too! Your recipes are great! You’re so right about the soba noodles. I will get to those posts asap!
I didn’t brussel sprouts are the it vegetable, but I did make an amazing batch with spicy honey and mustard, got a real craving for them… then cannot find them in the stores again! Tengo ganas de encontrarlos otra vez para poder intentar hacer tu receta también. besos!
Que rico suena tu receta con miel! Brussels are more of a winter veggie so they’re probably hard to come by now in the wonderful markets where you shop! Gracias por tu comento como siempre, querida Sofia!
All that lovely green! All that gorgeous flavour!!! And your photos are so beautiful 🙂 Sprouts have never had it so good!
You are too sweet. I just want a piece of your carrot cake!
I love Brussels sprouts and can’t wait to try this recipe. Thanks for sharing it with us…it sounds terrific.
Thanks, Karen. It’s different and delicious!