The Best Brussel Sprout Recipe You'll Ever Make

It's the crispy, asian flavor for me.

Brussel Sprouts. Roasted, fried, sautéed, raw, doesn't matter, I can't enough. I first tried this recipe during quarantine when ordering from our favorite restaurants was not an option. Now I can't get enough and make it on the regular. Beware, the fish sauce is salty and pungent, but when paired with sugar, lime juice, garlic, and spicy peppers, it takes on a rich, sweet, and savory flavor that is like heaven. You should have leftover vinaigrette so try it on other foods for something different. It's unbelievably good. Have I sold you, yet? I am so sure you will love these Brussel sprouts, I'm offering a money back guarantee, jk you will be wanting to pay me for gifting you with this recipe.

Adapted from Momofuko Ssam Bar” famous dish

What You Need

For the brussel sprouts:

• 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves

• 3 tablespoons chopped mint

• 2 pounds brussels sprouts (smaller ones are better)

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

For the vinaigrette

• 1/3 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)

• 1/4 cup water

• 2 tablespoons rice wine vinegar

• 2 tablespoons lime juice (from 1 lime)

• 1/4 cup sugar

• 1 garlic clove, minced

• 2 red bird’s-eye chiles, thinly sliced, seeds intact ( I use a pinch of red pepper flakes)

Directions

1. 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.

2. Meanwhile, stir together the ingredients for the dressing in a small bowl.

3. When sprouts are done, transfer to a serving bowl and add just enough dressing to coat. Top with more chopped mint or cilantro. Enjoy!

Let us know if you've tried this recipe and what you think below.