These Roasted Brussels Sprouts with Mint, Cilantro and Vietnamese Style Dressing will pop in your mouth with flavor. Bright herbs and a tangy, slightly spicy Vietnamese inspired dressing take these to a another level.
Roasted brussels sprouts seem to be all the rage at local restaurants the last couple of years. Although they are called “roasted” on some menus, I have a sneaking suspicion that some of them actually deep fry them because of the dark caramelized color that envelopes the whole brussels sprouts.
A few years ago, I made these Roasted Brussels Sprouts with Mint, Cilantro and Vietnamese Style Dressing from David Chang’s Momofuku cookbook. They made a lasting impression on me but for some reason I’d forgotten about them until I flipped through a copy of this cookbook again a few weeks ago at the library.
The cooking technique that David Chang uses to ensure all sides of the brussels sprouts get brown involves cutting the brussels sprouts in half and first cooking the brussels sprouts on the stove to brown the bottoms, then transferring the sprouts to the oven to brown the tops.
I found the sprouts didn’t brown as much as I wanted in the oven, so I turned on the broiler and let the sprouts caramelize for a few minutes.
The Vietnamese Garlic Chili Sauce is the key to this dish ~ it’s sweet, salty, sour and spicy. I made a few modifications to the recipe, using raw honey in place of sugar and some homemade Thai chili garlic sauce instead of a fresh Thai chili.
A sprinkling of fresh cilantro, parsley and scallions adds brightness and a freshness to the final dish.
Even my youngest son who absolutely hates brussels sprouts ate a handful of these – he actually “traded” them for a few of his carrots sticks. The trick there was to include both some of these brussels sprouts on his plate as a “taster” and carrot sticks. That way, he’d have to eat his vegetables, it was just a matter of which one or in what combination ;).
Today, I’m joining Food Network in their Fall Fest event where Brussels Sprout recipes are being featured. Please be sure to check out what my fellow foodie friends made:
Feed Me Phoebe: Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
Dishin & Dishes: Sautéed Brussels Sprouts with Bacon and Pine Nuts
Weelicious: Shredded Brussels Sprouts with Lemon and Poppy Seeds
Devour: Bring On the Brussels Sprouts
The Cultural Dish: Roasted Brussels Sprouts – Three Ways
In Jennie’s Kitchen: Penne with Brown Butter Brussels Sprouts & Butternut Squash
Napa Farmhouse 1885: Roasted Brussels Sprouts Empanadas with Mustard Sauce
Red or Green: Roasted Brussels Sprouts & Peppers Pizza
Taste with the Eyes: Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar
Domesticate Me: Kabocha Squash Quinoa Bake with Brussels Sprouts and Pancetta
The Wimpy Vegetarian: Warm Brussels Sprouts Salad with Caramelized Onions
The Mom 100: Bacon-Wrapped Brussels Sprouts
FN Dish: 8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table
- 1 pound brussels sprouts, trimmed and cut in half
- 2 tablespoons olive oil
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 garlic clove, minced
- ½ teaspoon Thai chili paste of 1 Thai chili, thinly sliced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
- 1 scallion, chopped
- Preheat oven to 450 degrees.
- Toss brussels sprouts with oil and place in hot cast iron pan, cut side down. Cook on medium heat until browned on the bottoms, about 5 minutes. Transfer to oven and cook 10 minutes or until just tender.
- To get deep brown color, broil for 2 minutes.
- Mix together fish sauce, honey, lime juice, garlic and chili paste in small bowl.
- Sprinkle Vietnamese Garlic Chili Sauce and fresh herbs on top of roasted brussels sprouts and toss. Serve.