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:Â Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
Dishin & Dishes: Sautéed Brussels Sprouts with Bacon and Pine Nuts
Weelicious:Â Shredded Brussels Sprouts with Lemon and Poppy Seeds
Devour:Â Bring On the Brussels Sprouts
The Cultural Dish:Â Roasted Brussels Sprouts – Three Ways
In Jennie’s Kitchen:Â Penne with Brown Butter Brussels Sprouts & Butternut Squash
Napa Farmhouse 1885:Â Roasted Brussels Sprouts Empanadas with Mustard Sauce
Red or Green:Â Roasted Brussels Sprouts & Peppers Pizza
Taste with the Eyes:Â Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar
Domesticate Me:Â Â Kabocha Squash Quinoa Bake with Brussels Sprouts and Pancetta
The Wimpy Vegetarian:Â Warm Brussels Sprouts Salad with Caramelized Onions
The Mom 100:Â Bacon-Wrapped Brussels Sprouts
FN Dish:Â 8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table
Roasted Brussels Sprouts with Vietnamese Garlic Chili Sauce
Ingredients
- 1 pound brussels sprouts trimmed and cut in half
- 2 tablespoons olive oil
Vietnamese Garlic Chili Sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 garlic clove minced
- 1/2 teaspoon Thai chili paste of 1 Thai chili thinly sliced
Garnishes
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon fresh mint chopped
- 1 scallion chopped
Instructions
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Preheat oven to 450 degrees.
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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.
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To get deep brown color, broil for 2 minutes.
Vietnamese Garlic Chili Sauce
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Mix together fish sauce, honey, lime juice, garlic and chili paste in small bowl.
To Serve
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Sprinkle Vietnamese Garlic Chili Sauce and fresh herbs on top of roasted brussels sprouts and toss. Serve.
Recipe Notes
Adapted from Momofuku.
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They look perfect, Jeanette! That’s such a great tip on browning them on the stove top first – love the gorgeous color on these. They sound incredibly tasty with the dressing – so glad your son was willing to trade his carrots for these too 🙂 I can’t wait to try these!
Jeanette, I love David Chang. . gotta try this method for cooking brussels sprouts!!! and LOVE the garlic chili sauce!!! Winning!
The sprouts are so perfectly caramelized! These just might turn some skeptics at my house!
Brussels sprouts are one of my favorite seasonal veggies – and I am LOVING the sound of your Vietnamese Garlic Chili Sauce – love the chili and honey combo with the herbs!
I never thought I liked Brussels sprouts until I had them roasted – totally digging this flavor twist – pinning…..
Jeanette, I adore brussels sprouts but sometimes get a little tired of plain jane roasting (though there is nothing wrong with that :), which is why I am so glad to find all these lovely flavors in this dish. What a great way to jazz up the humble sprout!
This is such a creative take on brussel sprouts, I love it! They also look perfectly roasted 🙂
Love this! Brussels are a favorite around here and we need a new way to make them!
Thanks everyone – the dressing really perks these brussels sprouts up! Hope you all have a chance to try them.
These brussels sprouts look perfectly roasted and delicious! The sauce goes really well with them and I might even trick my husband to try them.
I love Brussels sprouts but my husband never liked them. I tried all kind of recipes (sweet, sour, spicy) but nothing worked. Today I found your recipe and used it for a dinner. I couldn’t believe when he said: “this is good. You can do it again.” Thank you! Thank you! Thank you! BTW: I loved it too.
Gosia, brussels sprouts can be tricky when people don’t like them. My kids don’t usually like brussels sprouts but I’ve found roasting them turns them into a side dish they’ll actually eat. So glad you enjoyed this and that your husband did too!