I am a brussel sprout fiend. It wasn’t always so, but now, I am a true brussel sprout lover. Growing up we never ate brussel sprouts. I’m thinking that it’s partially due to the fact that brussel sprouts don’t feature prominently in Chinese food and partially due to my mom thinking that they were a vegetable that kids didn’t like to eat. Considering how picky I was about food, it was a pretty safe bet on her part. I had heard from other kids about the horror of brussel sprouts so I was pretty happy that I never had to eat them.
Little did I know that I was actually missing out. Fast forward to my twenties and brussels sprouts still remained an vegetable that I never ate. That is, until I was at the grocery store one day. I spotted those tiny green cabbages and had to have them. Due to my lack of brussel sprout exposure I had never even known what brussel sprouts looked like. Who knew brussel sprouts were so cute? I love all miniature things and brussel sprouts are like tiny, tightly furled, miniature, cute cabbages. And I happen to love cabbages.
Brussel sprouts are enjoying a certain popularity in the food world today so I don’t think anyone is in danger of not being exposed to them. But if you haven’t tried them yet, you should. When you roast them they caramelize into slightly sweet nutty treat. The outer leaves get crispy and the insides get all creamy and delicious. Toss them in fish sauce and you have an addictive side dish, or in my case, dinner of sprouts.
Oven Roasted Brussel Sprouts with Fish Sauce Recipe inspired by Momofuku
serves 2-4 as a side
- 1 clove garlic
- 1 red bird’s eye chili
- 1 tablespoon sugar
- juice of a 1/4 lime
- 1/2 cup water
- 1 tablespoon fish sauce
- 1 lb brussel sprouts
- 2 shallots, peeled and quartered
- 2 tablespoons oil
- salt and pepper
Preheat the oven to 400°F.
Crush the garlic, chili and sugar together in a mortar. Transfer to liquid measuring cup and dissolve the sugar, garlic and chili mixture with the water. Add the lime juice then fish sauce. Set aside.
Trim the ends of the sprouts and remove any outer leaves that are loose or discolored. Cut sprouts in half. Toss the cut sprouts and quartered shallots with oil and salt and pepper. Place in an oven-proof dish and roast, stirring every so often, until deeply browned, 35-40 minutes.
Remove from the oven, toss with the fish sauce vinaigrette and enjoy immediately.
PS – Happy Thanksgiving to all my American readers! Hope you’re enjoying turkey and all the fixings!