I figured after all that pizza last week, it was time to get our veggies in. And oh, what a wonderful way to get them in.
These are, hands down, the most addicting veggies I've ever had. The flavor is absolutely incredible. Be warned: although this recipe claims to serve 2-4 you may want to go ahead and make a double batch. You'll just have to trust me on this; you'll want leftovers, and it's one of those sides that is so outstanding that you might want to just plan on it being your main course. When brussels sprouts are this good, no one will complain.
Momofuku's Thai Roasted Brussels Sprouts (from Momofuku via Joy Cho's version on Cup of Jo)
serves 2-4 as a side dish
1 lb. brussels sprouts
10 cloves of garlic, chopped
for the dressing:
1/4 cup fish sauce
1/4 cup water
1/4 cup sugar
3 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 garlic clove, minced
1 fresh red Thai chile, thinly sliced (include the seeds)
Preheat oven to 450 degrees F.
Cut brussels sprouts in half and place onto a baking sheet along with chopped garlic. Drizzle a bit of olive oil over and toss to lightly coat. Roast for 25-30 minutes, until some leaves are turning dark brown.
While brussels sprouts are roasting, make the dressing by combining all of the dressing ingredients, whisking together until sugar is completely dissolved. When brussels sprouts are done roasting and still warm, lightly toss them in a bowl with the dressing (you won't use all of it, so save it for your next batch!).
I served ours alongside teriyaki chicken (recipe coming later this week), but like I said, this could be a meal on its own. You've got to give these a try!