Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

food52.com

Rochelle

subheading: Roasted Brussels Sprouts:

2 tablespoons very thinly sliced cilantro stems, plus ½ cup leaves

3 tablespoons chopped mint

2 pounds brussels sprouts (smaller ones are better)

2 tablespoons grapeseed or other neutral oil (or 3 cups if frying instead of roasting)

subheading: Fish Sauce Vinaigrette:

½ cup fish sauce (adjust to taste -- some fish sauce brands are saltier)

¼ cup water

2 tablespoons rice wine vinegar

2 tablespoons lime juice (from 1 lime)

¼ cup sugar

1 garlic clove, minced

2 red bird’s-eye chiles, thinly sliced, seeds intact

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer