roasted brussels sprouts with fish sauce vinaigrette
I’m in love with the mellow, hint-of-bitter deliciousness of brussels sprouts; those little green orbs are addictive!
Chang has two recipes in Momofuku for brussels sprouts: sprouts with kimchi and sprouts with fish sauce vinaigrette. Really though, the recipe for the sprouts with fish sauce is actually roasted cauliflower or sprouts, but with my new-found love for sprouts, I went with the mini cabbage.
mint, sprouts, fish sauce, rice krispies, shichimi togarashi, cilantro
The sprouts are pan fried and then roasted in the oven until tender and toothsome. When they come out, they’re tossed in a fish sauce vinaigrette dressed up with mint and cilantro stems.
cilantro stems
The leaves of the cilantro are flash deep fried for a crispy garnish. I liked the fried cilantro leaves, they were super delicate, crisp and almost melt-in-your-mouth.
fried cilantro leaves
The other garnish was rice krispies tossed in oil and shichimi togarashi. The krispies were pan fried until aromatic and brown and then sprinkled on top of the sprouts for crunch. I made a bunch more than the recipe called for and served it on the side so there was extra crunch to go around.
The freshness of the cilantro and mint, the crunchiness of puffed rice, the nutty caramelized flavour of the roasted sprouts, and the spicy sweet umami of the fish sauce came together in an delicious pile of flavours. I think I could eat brussels sprouts everyday, especially dressed up like this.
roasted brussels sprouts with fish sauce vinaigrette
