MOMOFUKU'S ROASTED BRUSSELS SPROUTS WITH FISH SAUCE VINAIGRETTE
This brussel sprouts with fish sauce recipe will add much-needed spark to your winter diet (and your Thanksgiving spread). Adapted lightly from Momofuku.
Provided by Genius Recipes
Categories Side
Yield Serves 4 to 6, as a side
Number Of Ingredients 11
Steps:
- Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.
- Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.
- To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
- To fry the brussels sprouts: Heat 1 1/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don't crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges-i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn-remove them to a paper towel-lined plate or tray.
- Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.
- Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.
DINNER TONIGHT: MOMOFUKU BRUSSELS SPROUTS RECIPE
Steps:
- Preheat oven to 450°F with a rack in the upper third of the oven. Trim and halve the Brussels sprouts, toss with oil, and roast, cut side down on baking sheet, for 20-35 minutes, depending on size and desired taste. They should brown but remain somewhat firm.
- Meanwhile, stir together the ingredients for the dressing in a small bowl.
- If making puffed rice, cook ingredients together in a small skillet until toasted and slightly browned.
- When sprouts are done, transfer to a serving bowl and add just enough dressing to coat. Top with more chopped mint or cilantro, and puffed rice if using.
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Cholesterol 10 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 988 mg, Sugar 13 g, Fat 12 g, UnsaturatedFat 0 g
ROASTED BRUSSELS SPROUTS
Provided by David Chang
Categories Pepper Vegetable Side Roast Dinner Lunch Hot Pepper Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (first course or side dish) servings
Number Of Ingredients 17
Steps:
- Roast brussels sprouts:
- Preheat oven to 450°F with rack in upper third.
- Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
- Make dressing:
- Stir together all dressing ingredients until sugar has dissolved.
- Make puffed rice while sprouts roast:
- Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
- Finish dish:
- Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
MOM'S BRUSSELS SPROUTS
A slightly sweet sauce with walnuts will even have children asking for more.
Provided by Paula Bellingar Gonzalez
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 7
Number Of Ingredients 8
Steps:
- In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
- In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 16.6 g, Cholesterol 17.4 mg, Fat 28.1 g, Fiber 5.3 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 140.2 mg, Sugar 6.5 g
MOMOFUKU'S STYLE BRUSSEL SPROUTS
This is a copycat recipe of David Chang's wonderful Asian style tangy, spicy fish sauce vinaigrette.This recipe is the Crepes of Wrath blog.
Provided by mandabears
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove outer leaves of brussels sprouts.
- Rinse briefly.
- Trim.
- Cut in half.
- Preheat oven to 400 degrees.
- Pour about 2 tablespoons canola oil in large baking dish.
- Place brussel sprouts into dish cut sized down. (I toss the brussel sprouts into the canola oil instead).
- Bake for 20-25 minutes, turn over after 10 minutes and bake until brown and crispy.
- While sprouts are cooking make the sauce.
- SAUCE:.
- Pour fish sauce, water. vinegar, lime juice, sugar,garlic, and chile in a jar and shake it all up.
- Once the sauce is complete, you can adjust the sauce to your taste, if it is too salty, you can add more water.
- The remaining sauce can be kept in the refrigerator for 1 week.
- Toss the brussel sprouts with 1/2 sauce and enjoy!
Nutrition Facts : Calories 149.1, Fat 1.2, SaturatedFat 0.2, Sodium 1932.1, Carbohydrate 32.5, Fiber 6.6, Sugar 18.2, Protein 7.4
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