World's Best Brussels Sprouts
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Char-Roasted Brussels Sprouts with a Sweet and Spicy Vinaigrette
Recipe type: Main, Side
Cuisine: American, Vietnamese
Serves: 2-4 servings
  • 1 lb Brussels sprouts, cleaned, dried, cut in half
  • 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)
  1. Pre-heat oven to 425 F.
  2. Heat a cast iron skillet over medium high heat.
  3. Toss Brussels with 1-2 tablespoons of sesame oil.
  4. Char Brussels in cast iron until nearly burned, watching carefully and turning as needed.
  5. Transfer directly to sheet pan once charred.
  6. Roast in oven under slightly tender but still al dente, about 12-14 minutes.
  7. While roasting, combine all vinaigrette ingredients in blender. Puree well and set aside.
  8. When finished roasting, immediately remove to prep bowl and toss with vinaigrette to taste.
  9. Lightly pepper and top with parmesan and cilantro. Serve warm.
  10. Find more recipes on
This recipe makes a LOT of the vinaigrette. It's great on other things, too!

Recipe by
Based on David Chang's M. Ssam Bar Brussels recipe.
Recipe by Southern FATTY at