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Roasted Brussels Sprouts with Fish Sauce Vinaigrette

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Ingredients

For the Brussels Sprouts

  • 2 pounds small Brussels sprouts
  • vegetable oil
  • a generous pinch of kosher salt

For the Fish Sauce Vinaigrette

  • 1/2 cup fish sauce (I like Red Boat)
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • juice of 1 lime
  • 1/4 cup granulated sugar
  • 1 garlic clove, minced
  • 1 red bird's eye chile, thinly sliced with seeds intact

For the Salad

  • 2 tablespoons thinly sliced cilantro stems
  • 1/2 cup fresh cilantro leaves
  • 3 tablespoons chopped fresh mint leaves

Instructions

For the Brussels Sprouts

  • If you're worried about time on Thanksgiving day, I recommend prepping the Brussels sprouts 1 to 2 days beforehand. Brussels sprouts keep really well in an airtight container (like tupperware or a Ziploc bag, both with a sheet of paper towel at the bottom/inside to suck up any excess moisture) and don't brown like lettuce. To prepare the brussels sprouts, peel away any loose or discolored outer leaves and cut the sprouts in half.
  • Center a rack in the oven and preheat to 400 (F).
  • Heat 2 tablespoons vegetable oil in an oven-safe wide skillet (like this Staub double handle fry pan). When the oil slides easily from side to side of the pan, add the Brussels sprouts with the flat, cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking about 15 minutes.

For the Fish Sauce Vinaigrette

  • Again, if you're looking to save time on Thanksgiving day, I recommend making the vinaigrette beforehand. It keeps well in the refrigerator in a small glass jar for up to one week. Before using, give it a vigorous shake. Combine the fish sauce, water, rice wine vinegar, lime juice, sugar, and garlic clove in a small bowl and whisk until combined. If making beforehand, I recommend omitting out the chile until the day before serving (unless you want something incredibly spicy — that's cool too).

For the Salad

  • In a medium bowl, combine the roasted brussels sprouts with the cilantro stems, leaves, and mint leaves. Toss well with the dressing and transfer to a plate in a low heap so that most of the herbs end up near the top. If you still need to do other Thanksgiving prep, tossing the brussels sprouts, herbs, and vinaigrette together until you're ready to serve — this will prevent the brussels sprouts and herbs from getting soggy.

Notes

Adapted from Momofuku