World's Best Brussels Sprouts
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Char-Roasted Brussels Sprouts with a Sweet and Spicy Vinaigrette
Author:
Phillip Fryman | SouthernFATTY.com
Recipe type:
Main, Side
Cuisine:
American, Vietnamese
Serves:
2-4 servings
Ingredients
1 lb Brussels sprouts, cleaned, dried, cut in half
Vinaigrette
¼ cup good quality
fish sauce
3 tablespoons water
2 tablespoons sugar
1 tablespoons
seasoned sushi vinegar
1 tablespoon rice wine vinegar
1 tablespoon lime juice, fresh
1 clove garlic
1 jalapeno, seeded and roughly chopped, more or less per taste
1 handfull cilantro, stems and leaves
1 tablespoon
hoisin sauce
½ tablespoon soy sauce
½ tablespoon stone ground mustard, optional
freshly ground pepper
Toppings, optional
parmesan cheese, freshly grated
fresh mint or extra cilantro
bacon (duh)
Instructions
Pre-heat oven to 425 F.
Heat a cast iron skillet over medium high heat.
Toss Brussels with 1-2 tablespoons of sesame oil.
Char Brussels in cast iron until nearly burned, watching carefully and turning as needed.
Transfer directly to sheet pan once charred.
Roast in oven under slightly tender but still al dente, about 12-14 minutes.
While roasting, combine all vinaigrette ingredients in blender. Puree well and set aside.
When finished roasting, immediately remove to prep bowl and toss with vinaigrette to taste.
Lightly pepper and top with parmesan and cilantro. Serve warm.
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Notes
This recipe makes a LOT of the vinaigrette. It's great on other things, too!
Recipe by SouthernFATTY.com.
Based on David Chang's M. Ssam Bar Brussels
recipe
.
Recipe by
Southern FATTY
at https://www.southernfatty.com/worlds-best-brussels-sprouts/
3.5.3208